VANILLA-BOURBON ICE CREAM WITH CHOCOLATE CINNAMON SAUCE

Makes about 1 quart

6 egg yolks
3/4 cup plus 2 tablespoons sugar
2 cups milk
1/2 vanilla bean ground in spice grinder with 1 tablespoon sugar
6 to 7 tablespoons bourbon

2 cups whipping cream, whipped to very soft peaks
Chocolate Cinnamon Sauce


Beat yolks and sugar in large bowl of electric mixer until mixture is thick and forms ribbon when beaters are lifted.  Scald milk with ground vanilla bean mixture in heavy medium saucepan over low heat.  Strain through fine sieve into small bowl, pressing to push as much vanilla through as possible.  Slowly whisk milk into yolk mixture.  Return to sauce pan and stir over medium heat until mixture simmers and is thick enough to coat back of spoon (about 180 degrees), 3 to 5 minutes.  Add bourbon. Cool over ice, stirring occasionally, 30 minutes.

Blend in whipped cream.  Transfer to ice cream maker and process according to manufacturer's instructions.  Serve with Chocolate Cinnamon Sauce.

Chocolate Cinnamon Sauce

Makes 2 cups

1 pound semisweet chocolate, broken into pieces
1/2 cup (1 stick) butter
1/2 cup milk
1/2 cup whipping cream
1 1/2 teaspoons cinnamon
1/4 cup bourbon
Additional cinnamon (optional)

Melt chocolate and butter in top of double boiler set over gently simmering water.  Scald milk and cream with cinnamon in heavy small saucepan over medium heat.  Gradually stir into chocolate mixture.  Blend in bourbon.  Stir in additional cinnamon if desired.  Serve hot over ice cream.