9	egg yolks
1 cup	granulated sugar
2 cups	whole milk
2 cups	heavy cream
½ teaspoon	kosher salt
1 teaspoon	vanilla extract
½ cup	bourbon

1. Whisk egg yolks and ½ cup sugar until pale yellow.
2. Meanwhile, bring remaining ½ cup sugar, milk, cream, and salt to a full boil.
3. Immediately pour hot milk mixture in a slow steady stream into egg mixture while vigorously whisking.
4. Add vanilla and bourbon. Cool over ice bath. Chill overnight.
5. Freeze in ice cream maker. Freeze for 2 hours.