Ice cream machine
2 cups cream
1 cup whole milk
1 vanilla bean (Bourbon), split and scraped
8 egg yolks
¾ cup sugar
1 teaspoon vanilla extract
3 tablespoons of your favourite Scotch whisky (stronger aroma is better)
1 teaspoon kosher salt
In a heavy saucepan, bring cream and milk to a bare simmer. Stir in vanilla bean and seeds, cover, and let steep for one hour. Remove bean, wash away dairy, and set aside to dry. Spent bean can be added to a jar of sugar to make vanilla sugar.
Whisk together egg yolks and sugar in a bowl until well-combined and light in colour. Slowly pour yolk mixture into dairy mixture, whisking well to combine. Cook custard on low heat, whisking frequently, until it thickens, coating the back of a spoon but leaving a clean line when swiped with a finger.
Strain into an airtight container, then stir in vanilla extract and Scotch. Add salt to taste. Chill overnight, then churn the next day according to manufacturer’s instructions. Eat immediately as soft-serve or let firm up in freezer for two to three hours.