vanilla bourbon ice cream

ingredients:

2 cups of heavy whipping cream, cold

1 can of sweetened condensed milk

1-1/2 tsp of pure vanilla extract

1/4 cup of bourbon

supplies:

stand mixer or hand mixer

2 bowls

whisk and spatula

9x5 loaf pan

plastic wrap and aluminum foil

directions:

using a hand or stand mixer, whip the heavy whipping cream to soft peaks on medium speed. this should take about 4 minutes. soft peaks = the cream starts to firm up a little bit and look like whipped cream, but if you run the spatula/spoon through it, it won’t stay in place.

in a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and bourbon until well combined. fold the milk/vanilla/bourbon mixture into the whipped cream using a spatula, until everything is mixed well. pour into a loaf pan, and freeze for a minimum of 8 hours. the ice cream will be similar to a soft serve, as the alcohol won’t freeze completely.