MINT JULIP 
2 cups milk 
1 Vanilla bean
4 egg yolks 
6 fresh mint leaves 
2 cups whipping or heavy cream (36 percent fat), chilled 
1/2 cup bourbon whiskey (Use a good whiskey!) 


Using the milk, vanilla, 
sugar and egg yolks, 
prepare and cook a custard. 

Add rinsed, dried mint 
leaves to the hot custard, 
then leave container to cool in cold water. 
Cool. 

Cover and chill in the refrigerator 
at least 4 to 5 hours.

Then strain the custard 
and stir in the bourbon 
and chilled cream .

Freeze in ice cream machine for 20 to 25 minutes. 

This mixture will be unable 
to reach a low enough temperature to freeze 
firmly enough to serve due to the high alcohol content. 

At this point, quickly scrape mixture into plastic freezer boxes, 
level the surface and cover with waxed paper and a lid. 
Label and freeze. 

Leave the ice cream overnight in the freezer. 
Allow some 15 to 20 minutes in the refrigerator 
before serving.