Jean's Bourbon Ice Cream
Jean's Bourbon Ice Cream recipe
Yield
12 servingsPrep
10 minCook
0 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large | eggs |
|
| ¾ | cup | sugar |
|
| ½ | cup | bourbon | * |
| 1 | can | milk, sweetened condensed |
*
|
| 6 | cups | light cream (half&half) |
|
Trans-fat Free, Low Sodium
Directions
Beat eggs on medium speed, gradually add sugar.
Add bourbon and Eagle milk, mixing well.
Add Half and Half. Pour into 1 gallon freezer, freeze according to manufacture's directions.
Garnish each serving with mint sprigs.
Comments
Have you considered using vanilla extract instead of the whole bean? If so, how much would I use and how would the recipe change?
You most definitely can use vanilla extract instead of vanilla bean. Based on the amount of ingredients in this recipe, I would say you should use 1 tablespoon vanilla extract and add it in with all the other ingredients together. Hope this helps, and happy cooking :)