MINT JULEP ICE CREAM

Steps:

• Heat the heavy cream, 1 cup of the half-and-half, and the mint in a 2-quart saucepan over medium heat until it is just on the verge of boiling. Turn off the heat, cover, and let it steep for about 30 minutes. Strain the cream into a small bowl. In a large bowl, whisk together the egg yolks and sugar until the mixture is pale yellow. Slowly whisk the cream into the egg mixture and return it to the same saucepan. Cook over medium-low heat, stirring, until the custard has thickened enough to coat a wooden spoon.
• Strain the custard into a bowl and cool in an ice bath, then add the remaining 3 cups of half-and-half and the bourbon.
• Freeze in an ice cream maker according to the manufacturer's instructions.