Yesterday’s post for Double Chocolate Brownies suggested adding ice cream. Here is what we serve at Cooking by the Book: a rich, bourbon spiked vanilla treat.

This recipe follows the classic technique of carefully making custard. The steps here are well described and take some time — greatness is rarely swift. But I assure you that this ice cream will immediately become a favorite. You really don’t even need a brownie to enjoy it!

Vanilla Bourbon Ice Cream

Yield: 1 quart


  • 2 cups heavy cream
  • 2 cups whole milk
  • 1 vanilla bean, split in half lengthwise
  • 6 large egg yolks
  • ⅔ cup vanilla sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 to 4 tablespoons bourbon


Combine the cream, milk, sugar, and vanilla seeds and bean in a medium heavy saucepan and bring to a gentle boil over medium heat. Remove from the heat.

Beat the egg yolks in a medium bowl until frothy and lemon colored, about 2 minutes. Whisk 1 cup of the hot cream into the yolks, in a slow, steady stream. Gradually add the egg mixture to the hot cream, along with the bourbon, whisking constantly. Cook over medium-low heat, stirring, occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.

Remove from the heat and strain through a fine-mesh strainer into a clean bowl. Cover with plastic wrap, pressing it directly against the surface of the mixture to keep a skin from forming. Refrigerate until well chilled, about 2 hours.

Pour mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to an airtight container and freeze until ready to serve

Source: Emeril on the TV Food network 2006