I made a double batch last weekend that substituted GTS for half of the vanila extract. To be honest, I could barely taste any bourbon influence, and some of that may have been wishfull thinking. I finished the last of it today for lunch.
My standard recipe is as follows:
Last week, since I used raw cream, I went with a two to one ratio of cream to milk. I did this because I don't have a cream centrifuge and only let the milk set undisturbed in my fridge for 24 hours before taking the cream off with a turkey baster. It's an imperfect way to separate the cream from the milk, and no doubt, as I got down to the seperation layer, I sucked up some skim along with the cream.
- 4 1/2 cups whole milk
- 4 1/2 cups heavy whipping cream (Anderson Erickson is my favorite brand because they don't use gums or preservatives)
- 4 eggs
- 2 1/2 cups baker's sugar (the fine granulation dissolves better in cold mixtures)
- 2 tablespoons vanilla extract
- 1/4 teaspoon salt
I don't think it would hurt to add two or three extra tablespoons of bourbon.