Despite finally breaking down and going to the grocery store after seven (!) weeks, I somehow did not plan ahead to buy ingredients for this weeks flavor. Thus, I had to make do with what was in my fridge. To be honest, I’ve been wanting to do some type of bourbon ice cream for a while, so this was not too much of a reach. I recommend pairing it with a steak and potato dinner.
2 cups heavy cream
1 cup whole milk
0.5 cup brown sugar
1 shot of your favorite bourbon
In a sauce pan create the base by combining the all the ingredients. Whisk until the sugar has dissolved.
Add the base to your ice cream maker and churn to the manufactures instructions.
Refrigerate for a few hours.
Serve and enjoy!