2 1/2 cups heavy whipping cream
2 cups half and half
6 large egg yolks
1/2 cup sugar
1/4 cup (packed) dark brown sugar
1/4 teaspoon coarse kosher salt
5 tablespoons bourbon
1 tablespoon vanilla extract
Bring first 2 ingredients to simmer in heavy large saucepan over medium-high heat, stirring occasionally. Remove from heat.
Combine egg yolks, sugar, brown sugar, and coarse salt in large bowl; whisk until thick and blended. Gradually whisk hot cream mixture into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens enough to leave path on back of spoon, about 3 minutes. Remove from heat. Mix in bourbon and vanilla extract. Refrigerate custard uncovered until cold, stirring occasionally, at least 3 hours.
Process custard in ice cream maker according to manufacturer’s instructions.
Adapted from Bon Appetit
