2 Cups Heavy Cream
2 Cups Fresh Mint Leaves
1 Cup Whole Milk
1/2 Cup of Sugar
1/2 Cup of Condensed Milk
1 oz (normal jigger) King’s County Bourbon
1 Tsp of Bourbon Vanilla
1 Pinch of Salt
Yield: 1 Quart
1. Place the mint leaves in the bottom of a large bowl and coat with a small amount of the sugar. Gently muddle the mint macerating it slightly. Add the heavy cream and whole milk to the bowl and stir gently. Place the bowl in the refrigerator and let the mint steep in the cream mixture overnight. [Alternative: If you want a quicker way to extract the mint you can heat this mixture over the stove for 5 minutes and then move to the next step; however, steeping the mint provides a unique and superior flavor.]
2. Stir the mixture thoroughly. Pour the mixture through a strainer into a 4-quart saucepan and discard the mint leaves. Heat the mixture over medium heat. Whisk in the remaining sugar, condensed milk, vanilla, and salt. Heat for 5 minutes stirring frequently. Remove from heat, add the bourbon, and then place the mixture in an ice bath and let cool for approximately 30 minutes.
3. Add the ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions. We have used a KitchenAid stand mixer with their ice cream attachment here. Setup KitchenAid stand mixer with ice cream attachment (Note: you must leave the ice cream attachment in the freezer overnight for the product to freeze properly). Turn the KitchenAid to the “Stir” setting and pour the cold mixture into the ice cream attachment. The product should begin to thicken within 20-30 minutes and once the attachment begins to slip is when the product is ready to be removed.
4. Remove the product from the mixer into a storage container. Cover with a piece of plastic wrap and place in the freezer until firm, about four hours. The flavor contains bourbon so the consistency will naturally be slightly softer than a normal vanilla homemade ice cream, but it should be firm and hold shape when scooped.
**Recipe by Steve’s Ice Cream
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