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1. In a medium saucepan, pour in the heavy cream and whole milk. Add the granulated sugar and salt. Stir over medium heat until the sugar dissolves (3-5 minutes). Do not boil.
2. Remove from heat and stir in the vanilla extract.
3. In a separate bowl, whisk the egg yolks until smooth and slightly pale.
4. Slowly pour 1 cup of the warm cream mixture into the egg yolks while whisking constantly.
5. Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture and stir well.
6. Return the saucepan to medium heat, stirring constantly until thickened (5-10 minutes).
7. The custard should reach about 170°F (77°C) or coat the back of a spoon.
8. Strain the custard through a fine-mesh sieve into a clean bowl.
9. Stir in the bourbon until fully incorporated.
10. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
11. Ensure the ice cream maker bowl is frozen according to the manufacturer’s instructions.
12. Pour the chilled custard into the ice cream maker and churn for 20-25 minutes until it resembles soft-serve.
13. Taste the ice cream and adjust the bourbon if desired.
14. Use a spatula to transfer the churned ice cream into a freezer-safe container.
15. Press parchment paper onto the surface and seal the container. Freeze for at least 4 hours or until firm.
16. Let sit at room temperature for 5 minutes before scooping. Serve and enjoy!

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