Vanilla ice cream infused with Four Roses bourbon
If you're using the KitchenAid attachment, make sure to freeze the bowl apparatus for a day ahead of time.
Whisk egg yolks in a nonreactive medium bowl.
In a medium nonreactive saucepan combine the heavy cream, milk, sugar, salt and cook on medium-low heat stirring occasionally until the sugar is dissolved and small bubbles form around the mixture.
Use about 1 cup of the cream mixture to temper the egg yolks. Slowly add the hot liquid to the eggs and whisk continuously. Make sure to add the liquid slowly otherwise the eggs will cook.
Pour the 1 cup of liquid and egg yolks back into the saucepan and whisk to combine.
Cook on medium-low heat stirring continuously until the mixture thickens enough to coat the back of a spoon. This took about 10 minutes for me.
Strain the mixture through a fine mesh sieve and into a bowl.
Chill the mixture in the refrigerator for at least 6 hours. I like to chill mine for a day.
Once the mixture is chilled, stir in the vanilla and bourbon.
Churn in your ice cream maker.
Chill for at least 6 hours before serving.