Winter and I had a truce this year – and I think we had a good run. I wouldn’t go so far as to say I was happy with winter, but this is the first year in Minneapolis where I haven’t been actively angry with it. I consider this in and of itself to be major progress and a huge step towards actually admitting that I live here.
However, the truce is over. It’s mid-February and I desperately need winter to be over. No more snow, no more slush, no more ice and no more days below freezing. I’m finished with the whole damn thing. I want to pack my boots up and stow my sweaters away. I am anxiously awaiting the time when socks become optional and I live in my summer dresses. To be able to bike work again and see green in the trees. Eat fresh vegetables and drink beer outside. Breathe.
But what I can do right now, despite the winter season is continue to make (and consume) copious amounts of ice cream. Of the Bourbon Brown Sugar variety. It’s cozy, complex and has me thinking about it constantly. There is a fair amount of alcohol in it, which not only brings out the bourbon overtones but does beautiful things to the consistency of this ice cream. (Alcohol freezes at lower temperatures than most freezers are set at). Spoons smoothly slip in to sneak another bite. It’s been my constant companion as I dream of far-away places.
Pour heavy cream in a large bowl, set mesh strainer atop and set aside. In a large pot heat the milk, 3/4 cup brown sugar and salt over medium heat until steam starts to rise. While the milk is heating, stir together egg yolks and remaining 3 tablespoons of brown sugar in a large bowl. Once the milk is warm, slowly pour it into the egg yolks, whisking constantly. Transfer the milk-egg mixture back to pot and return to medium heat. Cook until mixture is thick and coats the back of a spoon. Pour through mesh strainer into heavy cream. Stir in vanilla extract and bourbon. Chill thoroughly. Freeze in an ice cream maker.