This homemade ice cream is so creamy and perfect. I stupidly forgot to take a picture of it scooped out, so you'll just have to take this one of it churning. A few summers ago, the New York Times came out with a fantastic ice cream article and recipe with a basic base and a whole bunch of ways to customize it with different flavors, aptly titled, "The Only Ice Cream Recipe You'll Ever Need." They had a butterscotch bourbon flavor that I tried last weekend - yum! It's really, really good and I will definitely make it again. It's rich and creamy and has just a hint of bourbon - it's not overwhelming at all. (I don't like my desserts to taste like booze).
