Scotch Vanilla Ice Cream

Prep:30minCook:40min

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

Updated at: Thu, 17 Aug 2023 10:34:41 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories322.6 kcal (16%)

Total Fat23.8 g (34%)

Carbs20.3 g (8%)

Sugars19.9 g (22%)

Protein4.6 g (9%)

Sodium217.6 mg (11%)

Fiber0 (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

535gheavy cream

274gwhole milk

1.25vanilla beans

Mexican or Bourbon, split and scraped

9egg yolks

169gsugar

1 ¼ tspvanilla extract

50gscotch

Glenlivet 12 scotch

1 tspkosher salt

or to taste

Instructions

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.

heavy cream535g

whole milk274g

vanilla beans1.25

Step 2

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

egg yolks9

sugar169g

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.