Alice

“Mint Julep Ice Cream Use this to clear out the past and start over by painting all past painful memories in a happier light. Don’t eat too much, or you’ll be forgetting other things too, until you’re a doddery old fool like me, who can’t remember what day of the week it is. Getting old really is a son of a bitch. Ingredients 1 c. sugar ½ c. water ½ c. bourbon 1 tsp. vanilla 2 c. milk 2 c. heavy cream 6 large egg yolks 8–10 large sprigs fresh mint (plus extra for garnish) Directions 1. Bruise the leaves of the mint leaves to release oils and flavors. Combine the sugar, water, and the 8 mint sprigs in a small saucepan over medium heat, and bring to a boil, stirring to dissolve the sugar. Cook for 2 minutes. Remove from the heat, and let cool completely. Strain through a fine-mesh strainer, then add the bourbon. 2. Combine the milk and cream in a large nonreactive saucepan, and bring to a gentle boil. In a small mixing bowl, whisk the egg yolks together. Whisk 1 cup of the hot cream mixture into the egg mixture. In a slow, steady stream, add the egg mixture to the hot cream mixture. Continue to cook for 4 minutes, stirring occasionally, until the mixture thickens enough to coat the back of a spoon. Remove from heat and let cool completely. 3. Whisk the bourbon mixture into the cream mixture. Cover with plastic wrap, pressing the wrap down against the surface of the mixture to keep a skin from forming, and chill in the refrigerator for at least 2 hours. 4. Remove from the refrigerator, and pour the mixture into an ice-cream machine. Churn according to the manufacturer’s directions. For an extra kick, add a spoonful of bourbon over ice cream before serving.”
― Breanne Randall, The Unfortunate Side Effects of Heartbreak and Magic