Vanilla Bean Bourbon Gelato Recipe

Infuse milk with vanilla

Split the vanilla bean lengthwise and scrape the seeds into a medium saucepan with the bean pod. Add the whole milk and heavy cream. Warm over medium heat until the mixture just begins to steam (do not boil). Remove from heat and let steep for 15 minutes to infuse the vanilla flavor.

Whisk yolks and sugar

Meanwhile, in a medium bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thick.

Temper the yolks

If the milk is ready, remove the vanilla pod. Reheat the milk mixture briefly if needed. Slowly pour a ladleful of the hot milk into the yolk mixture, whisking constantly to temper. Repeat with 2–3 more ladles to bring the yolks up to temperature.

Cook the custard

Pour the tempered yolk mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (nappe). Do not let it boil.

Finish custard and add bourbon

Remove from heat. Stir in the bourbon and the fine salt. Strain the custard through a fine-mesh sieve into a clean bowl to remove vanilla pod bits and any curdled bits.

Chill the base

Let the custard cool to room temperature, then refrigerate for at least 4 hours or until thoroughly chilled.

Churn

Pour the chilled base into your ice cream maker and churn according to the manufacturer's instructions. During the last minute of churning, slowly drizzle in any remaining bourbon to incorporate it evenly.

Freeze to finish

Transfer the gelato to a freezer-safe container. Cover and freeze for at least 2 hours to achieve a scoopable firm texture.