This recipe is from Bob Vivant (a girl) at bobvivant.com.
MAKE THIS!!!!!!! THIS IS NOT A JOKE!!!!!! MAKE THIS ASAP!!!
People, I have never made homemade ice cream before. This was my first time and it turned out so well, my husband dropped to one knee, and asked me to remarry him! He actually started to repeat his wedding vows to me! It was hilarious! With every spoonful of this ice cream, my husband and I would lock eyes and shake our heads, in utter disbelief, that anything could taste so scrumptious.
The bourbon does not have an overpowering taste and you won’t get buzzed after eating a bowl….perhaps if you ate ALL the ice cream in one sitting you would feel oozy..but that may be because of the brain freeze 
Special Equipment
Ice cream maker
Ingredients
2 cups heavy cream, preferably pasteurized rather than ultra-pasteurized
3/4 cup brown sugar
1 vanilla bean, split lengthwise
1 3/4 cups whole milk
1/4-1/3 cup bourbon
Directions
1. Ad the cream and brown sugar to a medium saucepan. Scrape the seeds from the vanilla bean* into the pot. Warm over medium heat, whisking until the sugar has dissolved and any clumps of vanilla seeds are broken apart. Remove the mixture from the heat and add the milk and bourbon.
2. Chill mixture thoroughly in the refrigerator, for at least four hours or overnight.
3. An hour before you’re ready to churn, place the mixture in the freezer, then freeze in your ice-cream maker according to the manufacturer’s instructions.
Makes about 1.25 quarts.
*note from Bob: save the vanilla bean for another use. Consider making your own vanilla sugar. Add a couple cups of granulated sugar and the vanilla bean to a jar. Give it a few shakes, and in a few weeks use the sugar in your favorite shortbread, cake, or scone recipe.
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