Instructions: In an 8- to 10-inch frying pan over high heat, bring bourbon to a simmer. Remove from heat, carefully ignite with a match (not beneath or near a fan, vent, or flammables), and shake pan gently until flame dies. Set aside.

In a 3- to 4-quart pan over high heat, stir milk with sugar until simmering. Remove from heat and whisk some of the hot liquid into yolks; then return mixture to pan.

Stir over low heat until custard coats the back of a spoon in a smooth, velvety layer, 6 to 9 minutes.

Remove from heat and stir in whipping cream, bourbon, and nutmeg. Pour mixture through a fine strainer into a large metal bowl; discard residue. Nest bowl of custard in ice and stir often until the mixture is cold, about 15 minutes.

Pour custard into an ice cream maker and freeze, following manufacturers directions or until dasher is hard to turn.

Serve or, for firmer ice cream, store airtight in freezer at least 3 hours (or up to 1 week).

This recipe yields about 4 1/2 cups; 8 or 9 servings.

Comments: Jennifer Welshhons, pastry chef at Wildwood Restaurant in Portland, likes to top this rich ice cream with hot "Hazelnut Caramel Sauce" (see recipe).

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.