Scotch Vanilla Ice Cream

Glenlivet 12 scotch accentuates the vanilla in this custard. Recipe is scales up for my Lello Musso Lussino ice ceame machine.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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 and wash away dairy.

Step 2

Whisk together the egg yolk and sugar in a bowl until light in color.

Step 3

Temper eggs. Heat the base until it begins to steam. Remove from heat. With a ladle, slowly drizzle some warmed base into the egg mix, whisking constantly (about 1 cup). Slowly add egg mix back into the base, whisking constantly.

Step 4

Heat over medium heat, stirring constantly with a wooden spoon. When temperature reaches 170°F, immediately pour the custard through a fine mesh strainer into a metal bowl set in an ice bath.

Step 5

Stir in vanilla extract and scotch. Add salt to taste. Chill overnight, then churn in an ice cream machine.

↑Support creators by visiting their site 😊