Vanilla Bean Bourbon Gelato Recipe
Recipe information
Make Vanilla Bean Bourbon Gelato in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
DESSERTS
DESSERTS
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Chill the base
Let the custard cool to room temperature, then refrigerate for at least 4 hours or until thoroughly chilled.
7. 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.
8. 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.
Local Coupons
No local coupons found for this recipe's ingredients.