3/4 cup dark brown sugar, packed

3/4 cup whole milk

4 large egg yolks

1 1/4 cup heavy cream

1 1/2 tablespoons bourbon

pinch of kosher salt

1 teaspoon pure vanilla extract

In a saucepan over medium heat, stir the brown sugar and milk until dissolved and it comes to a simmer. Lower the temperature to medium-low.In a small bowl, whisk together the egg yolks and slowly drizzle in a few ladles of the hot milk mixture to temper the yolks.While stirring, in a slow steady stream, drizzle the tempered egg yolks back into the milk. Once all added, cook while stirring and scraping the bottom for an additional minute or until completely thickened.Set up an ice bath with a medium bowl set over a larger one. Place the heavy cream and bourbon in the medium bowl and a mesh sieve set over top.Pour the custard over the strainer and mix in the salt and vanilla extract.Let the ice cream base cool completely in the refrigerator for at least an hour - base can be made up to a day ahead.Churn in your ice cream maker according to its directions. Freeze in an airtight container for at least 4 hours before serving.