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My brown bourbon ice cream
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| 1 | vanilla bean |
| 3 | whole allspice |
| 1 1/2 c 10% | cream |
| 1 1/3 c | whip cream |
| 6 | egg yolks |
| 2/3 packed Demerara | |
| 1 T | Boubon |
Split been and scrape seeds in saucepan. Add beanpod, allspice, 10% and whip cream.
Heat over medium until tiny bubbles form on edges. Remove from heat and stand for 10 mins.
In bowl whisk yolks with sugAr. Whisk in cream. Return to pan and continue until coats back of a spoon. 8 mins.
Strain into 9" square metal pan. Stir in bourbon. Wrap on surface. Chill 1 1/2 hrs.
Freeze 8-13 hours. Break up in processor. Scrape onto container. Freeze 4 hrs. Or make in ice-cream machine / for sure!
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