Scotch-Vanilla Ice Cream

Original: https://www.seriouseats.com/single-malt-scotch-vanilla-bean-ice-cream-recipe I don't trust the alcohol content here so retyping to lower and match my others.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a heavy saucepan, bring cream and milk to 180F. Stir in vanilla bean and seeds, cover, and let steep for 1 hour.

Step 2

Combine the egg yolks and sugar in the bowl of a stand mixer and whip on max speed until completely mixed and thick ribbons form, about 3–5 minutes.

Step 3

Remove bean from the cream and milk mixture, then add the mixture to the bowl and whisk on low speed until just combined.

Step 4

Transfer mixture to a saucepan and whisk frequently while heating over medium-low heat until 180F is reached, then immediately remove from heat and strain into a bowl.

Step 5

Add scotch, vanilla extract, and salt and whisk to combine.

Step 6

Transfer to a bowl and allow to cool to room temperature. Cover and refrigerate for 2 hours, up to overnight. This cooling can be skipped, if necessary, but the texture won't be quite as smooth. Alternatively, chill with an ice bath.

Step 7

Transfer the mixture into an ice cream maker and process it normally.

Step 8

When the ice cream maker is finished, serve immediately or transfer to an air-tight container, cover with parchment paper to prevent ice crystal formation, and freeze for at least 2 hours.