Rich, creamy, and a little boozy – the best ice cream made with Colorado Cream.
- 1 1/2 cups Colorado Cream
- 1/2 cup white sugar
- 3 large egg yolks, at room temperature
- 1 cup whole milk
- 1 cup heavy cream
- 1 tsp. vanilla
In a small heavy bottomed saucepan, bring Colorado Cream to a simmer over medium heat. Cook until the liqueur is reduced to about 1/2 cup – about 20 min. The color will darken and thicken. Set aside to cool before putting in fridge.
In a medium bowl, beat sugar into egg yolks until thickened and pale yellow – about 5 min.
Bring the milk to a simmer in a heavy medium saucepan. Drizzle slowly the hot milk into the egg/sugar mixture. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or a wooden spoon until the custard thickens slightly enough to coat the back of a clean wooden spoon.
Remove from heat and pour the hot custard through a strainer into a large, clean bowl. Add heavy cream, vanilla and reduced Colorado Cream. Cover and refrigerate overnight.
Stir the chilled mixture and then place in your ice cream maker and churn for about 15 minutes. Pour semi-frozen mixture into ice cream containers. If adding more fun (shaved chocolate, etc) allow ice cream to partially freeze before adding then freeze overnight.