Bourbon Ice Cream

I have been searching lately for some interesting recipes for ice cream to hone my skills and technique at the ice cream machine. I have found some interesting ones and one of those has Bourbon in it. I like the flavor of Bourbon in cooking and sipping so I thought this one might be interesting. It was. Here's the deal:
2 Cups Heavy Whipping Cream
2 Cups Half & Half
1/2 Cup Nonfat dry milk powder
6 large Egg Yolks
1/2 cup Sugar
1/4 Cup (packed) Dark Brown Sugar
1/4 teaspoon Kosher Salt
5 Tablespoons Bourbon
1 Tablespoon Pure Vanilla Extract
Bring the first 3 ingredients to a simmer in a heavy large saucepan over medium heat, stirring until the milk powder dissolves completely. Remove from heat.
Combine egg yolks, sugar, brown sugar and kosher salt in a large bowl; whisk until thick and blended. Gradually whisk in the hot cream mixture into the egg mixture. Return mixture to to the same saucepan and stir over medium-low heat until custard thickens enough to coat the back of a spoon (175 to 178 degrees), about 3 minutes. Remove from heat and stir in the Bourbon and Vanilla. Refrigerate the custard uncovered until cold, stirring occasionally, about 3 hours. Process in an ice cream maker and transfer to containers and freeze for at least 2 hours.
Serve however you like!
I have heard that the longer you chill the custard before processing, the smoother the ice cream and this has proven true. This stuff is amazingly smooth. I hope you will try it and others I pass along here.
Tim

Deviled eggs

I had a craving today for deviled eggs so I dropped six eggs in cold water and brought them to a boil and then turned off the heat and let them sit, covered, for 15 minutes and then into an ice bath for about 5 minutes and then peeled them and cut them lengthwise and removed the yolks to a small bowl and set them in the refrigerator for a few minutes and then mixed the yolks with about 3Tablespoons of real mayonnaise, 1/2 teaspoon of granulated white onion, 1/2 teaspoon Fox Point Seasoning(Penzey's.com) and about 2 Tablespoons of Smoked Whitefish, chopped finely. I mixed the ingredients with a fork and then divided it between the 12 1/2-egg whites and then sprinkled them with Smoked Spanish Paprika.
This was absolutely amazing! I am like a kid in a candy store when it comes to deviled eggs! The smoked fish came from the Northern Waters Smokehaus and the rest I had on-hand.
These deviled eggs and a good beer is about as good as food can get.
Good Stinking Eating, my friend!
Tim