CHOCOLATE BOURBON ICE CREAM

Chocolate Bourbon Ice Cream
Yield - 1 quart

3 cups whole milk
8 egg yolks
1 cup powdered sugar
1/2 cup dark cocoa powder
2 teaspoons vanilla
1/2 cup bourbon

Make sure the bowl of your ice cream maker is in the freezer the night before.
Add the milk to a medium saucepan and heat until warm.
While the milk is heating, whisk the egg yolks and powdered sugar together.

 
Add the hot milk into the eggs by laddlefills, whisking the egg yolks the entire time. Once most of the milk is incorporated into the eggs and they are warm, add the mixture into the pot on the stove.  Add the cocoa powder and whisk to combine. Heat and stir the ice cream base until it thickens. Remove from the heat and whisk in the bourbon and the vanilla.

Pour the mixture through a fine sieve and refrigerate until cold, I refrigerated overnight.

 
Churn the ice cream base according to the manufacturer's directions.
Spoon into a container and freeze until firm.