6 Serves
365 Mins
Warm the heavy cream with the scraped vanilla seeds and pod until steaming, then remove the pan from the heat.
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Vitamin E
2 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
76 µg / 400 µgCalcium
156 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
400 mg / 1,250 mgPotassium
196 mg / 4,700 mgSodium
113 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
50 µg / 55 µgFiber
0 g / 28 gSugar
19 g / 50 gSaturated Fat
25 g / 20 gCholesterol
861 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
Whisk the egg yolks and sugar in a mixing bowl until pale and slightly thickened.
Gradually whisk the hot vanilla cream into the yolks, then return the tempered mixture to the saucepan.
Cook the custard over low heat, stirring continuously, until it coats the back of a spoon without boiling.
Remove the custard from the heat, stir in the bourbon, strain if needed, and chill it thoroughly.
Churn the cold custard in the ice cream maker until creamy and softly frozen.
3
g50
g10
g
