Bourbon Brown Sugar Ice Cream [with Grilled Pineapple Slices]

It looks like vanilla. It may even smell like vanilla. But THIS IS NOT VANILLA.

Bourbon Brown Sugar Ice Cream with Grilled Pineapple is the simplest yet most sophisticated dessert I've made in a while. Homemade ice cream? Can't go wrong there. Brown sugar + bourbon...WHAT! Grilled fruit. *sigh* Why can't it be summer year round?

A few weeks ago, we had dinner at a friend's house and they grilled us peaches for dessert. I offered to make ice cream to pair with it and then also tossed together a batch of crumbles to top it all off with. It was a dessert we were all very proud of and enjoyed with silent satisfaction. Little did they know, I squirreled 1/3 of the ice cream away at home in my freezer for an opportunity to grill pineapple for another ultimate/simple hot-weather treat.

The Bourbon Brown Sugar Ice Cream is soft and scoop-able straight from the freezer---Thanks, Jim! I found 2 tablespoons bourbon to be just the right amount, not too strong but definitely present. It's perfect for a girl that definitely does not under any circumstances drink her bourbon. After all, this ice cream is not all about the bourbon. There's brown sugar too! Did I also mention there's a teeny tiny bit of browned butter? It's about a marriage of all these complimentary flavors...

Speaking of marriage, we're going to a wedding this weekend and I CANNOT WAIT. It's definitely going to be the best wedding I've been to yet! Both the bride and groom are the funniest, most lovable and radiant people! Alex and I have traveled to Europe twice together; and her and Austin started dating around the time Garland and I did. I'm already getting chills and tear-clouded eyes thinking about her walking down the aisle toward him!!!

Hello! Sugar! (Alex, who am I?!) The flavors here are beautifully simple, smooth and not too rich. The grilled pineapple you may choose to serve it with adds a slight tartness factor and makes it more of a complete dessert. Cone or no cone, maybe even graham cracker crumbs or angel food cake instead? It's wonderful how bourbon and brown sugar goes with so many other things! Like chocolate brownies, blueberry cobbler, chocolate chip cookies, oh my! I may never make plain 'o vanilla ever again!

Bourbon Brown Sugar Ice Cream

Servings: about 1 quart

1/4 cup unsalted butter (1/2 stick)

4 egg yolks

1/4 cup + 2 tablespoons light brown sugar

2 tablespoons sugar

3/4 teaspoon salt

2 cups half-and-half

1 cup 2% milk (or just use 3 cups half-and-half)

1-2 tablespoons bourbon (based on preference)

2 teaspoons vanilla bean paste

For serving: grilled pineapple or peaches

• Follow your ice cream maker's direction to prepare the machine (e.g. place ice cream bowl in the freezer 24 hours in advance, etc.). Prepare container for custard by placing a mesh strainer over a large bowl on the counter.
• Place butter in a small saucepan over medium heat until its melted and turned a golden color (browned); remove from heat and allow to cool. 
• In another pot, bring half-and-half and milk to a "almost boil" over medium high heat---milk mixture will be steaming and start to bubble. While heating the milk, beat together the yolks, sugar and salt in a medium bowl until pale and smooth. Next, temper the egg mixture (to avoid scrambling---Eww!) by carefully pouring 1/2 cup milk into the medium bowl and whisking constantly. While whisking, slowly add in the remaining milk in batches until completely incorporated. 
• Pour mixture back into the pot and return it to medium low heat, cooking until the temperature has reached 170 degrees. Stir constantly while cooking, taking extra care to stir along the bottom and sides of the pot. Once temperature is reached and mixture has subtly thickened, remove from heat and pour through mesh strainer into prepared bowl. Stir in vanilla, browned butter and bourbon. Add only 1 tablespoon of bourbon first, taste custard before adding another if you choose to. 
• Tightly cover custard with plastic wrap to avoid a film developing on top, and allow it to cool in fridge until thoroughly chilled. Once chilled, following your ice cream maker's directions to make the ice cream. Serve with sliced and grilled fruit, or with whatever your heart desires!

Notes: Inspired by Bon Appetit and adapted from The Kitchy Kitchen

And just when it was time to finally enjoy my cone, THIS HAPPENED.