Combine the cream, milk, sugar, and salt in a large saucepan and cook, stirring frequently, over medium heat.
Put the yolks in a heat-proof bowl and whisk lightly.
When the cream mixture is starting to steam and tiny bubbles have formed along the edge, whisk a cup or so, about 1/4 cup at a time, into the yolks. The idea here is the raise the temperature of the eggs slowly so they don't scramble.
Once the eggs are tempered, slowly whisk them into the cream mixture. Stirring constantly, cook over low heat for roughly 5 minutes, or until the cream mixture has thickened enough to coat the back of a wooden spoon.
This is the part where you get some muscles!
Turn off heat and stir in the bourbon and vanilla extract.
Pour into a large bowl, cover, and chill in your refrigerator for a long time–5 hours or more is optimal.
For the best, slightly faster, chill, place the bowl of custard over a bowl of ice water
Then process according to your ice-cream maker’s instructions.Be aware it takes a little longer to freeze than other ice creams due to the bourbon.
Enjoy straight from the ice cream maker or put in the freezer for a thicker, more frozen version.Serve with Vanilla Wafers for a wonderful (adult) summer treat beat the heat!
