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1. In a medium saucepan, pour in the heavy cream and whole milk. Heat over medium, stirring occasionally until warm (about 5 minutes).
2. In a separate bowl, mix the granulated sugar and salt until well combined.
3. In another bowl, whisk the egg yolks until pale and slightly thickened (2-3 minutes).
4. Gradually pour about 1 cup of the warm cream mixture into the egg yolks while whisking constantly to prevent scrambling.
5. Pour the warmed egg yolk mixture back into the saucepan with the remaining cream mixture and stir well.
6. Cook over medium heat, stirring constantly until thickened enough to coat the back of a spoon (about 8-10 minutes).
7. Remove from heat and strain the custard through a fine-mesh strainer into a clean bowl to ensure a smooth texture.
8. Stir in the bourbon and vanilla extract until well combined.
9. Let the custard cool at room temperature for 30 minutes, then cover and refrigerate for at least 4 hours or overnight.
10. Ensure the ice cream maker bowl is frozen according to the manufacturer’s instructions (usually 24 hours).
11. Pour the chilled custard into the ice cream maker and churn according to instructions (20-25 minutes) until soft-serve consistency.
12. Taste the ice cream and adjust the bourbon if desired.
13. Move the ice cream to an airtight container, smoothing the top and pressing down to remove air pockets.
14. Cover and freeze for at least 4 hours or until firm.
15. Let the ice cream sit at room temperature for 5-10 minutes before scooping.
16. Serve with chocolate sauce, sea salt, crushed nuts, or a sprig of mint for an elegant touch.
17. Scoop into bowls or cones and savor your homemade bourbon ice cream!

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