Making ice cream is not as hard as it seems. It actually takes no time at all. And the good thing about homemade ice cream is, you can make any flavor you like. And I happen to love Jack Daniel’s whiskey so I had a go at making Jack Daniel’s ice cream.
Pour the milk and the cream in a large sauce pan. Split the vanilla bean in half lengthwise, scrape out the seeds and add to the milk and cream mixture. Bring the mixture up to a simmer on a medium high heat. Pay attention not to burn, stirring occasionally.
Meanwhile, add the egg yolks to a large bowl, then add the sugar. Start mixing the yolks and the sugar as soon as you have added the sugar or your yolks will burn. Whisk the yolks and the sugar until pale and fluffy.
When the milk and cream mixture is up to the simmering point, slowly add half it to the egg yolk and sugar mixture. Whisk immediately to prevent your yolks from cooking and creating lumps. Add the egg mixture back in with the rest of the milk and cream, and bring back up to a soft boil. It will slowly thicken to a custard-like consistency. Keep stirring to prevent the custard from burning. The custard has the right consistency when it sticks to a spoon.
Take the custard off the heat, and stir in the salt and the Jack Daniel’s.
Leave the custard to cool in the fridge overnight. Then add the custard to your ice cream machine and follow the instructions to make the ice cream. After, freeze it for at least 2 hours in the freezer before serving.
- 375ml milk
- 250ml heavy cream
- 85ml Jack Daniel’s Tennessee whiskey
- 225gr Sugar
- 5 large egg yolks
- 1 vanilla bean
- pinch of salt