OT - Virginia Tech launches ice cream

Brown Sugar-Bourbon Ice Cream
Makes 1 Quart

Ingredients

• 1 cup whole milk
• 3/4 cup heavy cream
• 1/2 cup dark brown sugar*
• 6 large egg yolks
• 2 tbsp granulated sugar
• 1/8 tsp kosher salt
• 1 tbsp bourbon**
• 1/2 teaspoon vanilla extract***

Instructions

1. Prep ice cream maker in advance according to manufacturer's instructions.
2. Stir milk, cream and brown sugar in medium saucepan over medium-high heat until mixture comes to a rolling boil (it may look a little curdled, this is normal)
3. While the milk mixture is heating, whisk egg yolks, white sugar and salt in a medium bowl until mixture is a pale yellow and the sugar is dissolved.
4. Place a medium metal bowl in a large bowl of ice water. Set a fine-mesh sieve over the metal bowl (this is for later).
5. Whisking yolk mixture constantly, gradually add the hot cream mixture (to prevent scrambling the eggs)
6. Return the combined mixture to the pan. Stir custard over low heat until it is thick enough to cover the back of a spoon, about 2 minutes and immediately strain custard into the metal bowl. Let cool completely, stirring often.
7. Stir in bourbon and vanilla, tasting along the way until you get the flavor you like. Cover and chill. (The custard can be prepared a day in advance.)
8. Process custard in your ice cream maker according to manufacturer's instructions.
9. Transfer to an appropriate container, cover and freeze.

*if you do not have dark brown sugar, you can add 1/2 tbsp molasses to light brown sugar (1 tbsp per cup)
**the base recipe calls for a paltry amount of bourbon. Add more to taste. Too much will make the custard harder to freeze. Plus drink some bourbon while you are working.
***Again, not enough vanilla in the base recipe here. Add more to taste, i like using vanilla paste instead of extract. If you are using vanilla bean, incorporate it in the cream and remove it when straining the mixture.

Edit: typos and stuff