Mint Julep Ice Cream

Directions

1. 1
   Heat the heavy cream, 1 cup of the half-and-half, and the mint in a 2-quart saucepan over medium heat until it is just on the verge of boiling.
2. 2
   Turn off the heat, cover, and let it steep for about 30 minutes.
3. 3
   Strain the cream into a small bowl.
4. 4
   In a large bowl, whisk together the egg yolks and sugar until the mixture is pale yellow.
5. 5
   Slowly whisk the cream into the egg mixture and return it to the same saucepan.
6. 6
   Cook over medium-low heat, stirring, until the custard has thickened enough to coat a wooden spoon.
7. 7
   Strain the custard into a bowl and cool in an ice bath, then add the remaining 3 cups of half-and-half and the bourbon.
8. 8
   Freeze in an ice cream maker according to the manufacturers instructions.