Recipe: Mint Julep Ice Cream (using bourbon, ice cream machine)

MINT JULEP ICE CREAM

"Down south, there are many kinds of mint julep, one for just about every southern state, but there's even something better - mint julep ice cream. Now, that's rejuvenating! Hilda claims this ice cream is so good it should be served regularly during the warm weather."

1 cup sugar
1/2 cup water
1/2 cup bourbon
2 cups milk
2 cups heavy (whipping) cream
6 large egg yolks
8 large sprigs fresh mint, plus several small sprigs for garnish

Combine the sugar, water, and the 8 mint sprigs in a small saucepan over medium heat and bring to a boil, stirring to dissolve the sugar. Cook for 2 minutes. Remove from the heat and let cool completely. Strain, through a fine-mesh strainer, then add the bourbon.

Combine the milk and cream in a large nonreactive saucepan and bring to a gentle boil. In a small mixing bowl, whisk the egg yolks together. Whisk 1 cup of the hot cream mixture into the egg mixture. In a slow, steady stream, add the egg mixture to the hot cream mixture. Continue to cook for 4 minutes, stirring occasionally, until the mixture thickens enough to coat the back of a spoon. Remove from the heat and let cool completely.

Whisk the bourbon mixture into the cream mixture. Cover with plastic wrap, pressing the wrap down against the surface of the mixture to keep a skin from forming, and chill in the refrigerator for at least 2 hours.

Remove from the refrigerator and pour the mixture into an ice cream machine. Churn according to the manufacturer's directions.

To serve, put a large scoop of the ice cream in the center of each serving dish and garnish with the remaining mint sprigs.

Makes 8 servings
Source: Every Day's a Party by Emeril Lagasse