While you're out vanilla bean shopping to make your own homemade vanilla extract, you may as well pick up an extra bean to make some homemade ice cream, especially now that summer is well on its way. Might be a great Memorial Day weekend treat!
This recipe is also graciously courtesy the multi-talented Chef Mike.
Jack Daniel's Ice Cream
Adapted from Bon Appetit
1 + 1/3 cups whole milk
1 cup heavy whipping cream
1/2 vanilla bean, split lengthwise
3/4 cup (packed) golden brown sugar
5 large egg yolks
1 oz whiskey - Jack Daniel's or Bourbon
Scald milk (heat, but do not boil) in a saucepan with your vanilla bean. Whisk sugar, egg yolks, and pinch of salt in medium bowl.
Temper the eggs by whisking an ounce or two of milk into the eggs before gradually whisking all of the milk mixture (minus the vanilla bean) into egg mixture; return to saucepan. Frequently stir mixture over medium heat until thickened slightly and finger leaves path when drawn across the back of a wooden spoon, about 4 minutes (do not boil - be careful not to heat too fast as this will cook the eggs - eww).
Strain into another medium bowl. Stir in Jack Daniel's. Cover and chill custard until cold, at least 5 hours.
If you have an ice cream maker: process in ice cream maker according to manufacturer's instructions. Transfer ice cream to container, cover, and freeze. (Can be made 1 day ahead. Keep frozen.)
If you don't have an icecream maker: chill the custard then freeze. Won't come out as well, but will more than likely do in a pinch. Do NOT add more alcohol as this will prevent the mixture from freezing.