Boozy Ice Cream
This boozy ice cream recipe brings together the richness of homemade ice cream and the bold flavors of your favorite spirits. With a smooth and creamy texture, enhanced by the complexity of liquor, this indulgent dessert is perfect for adult gatherings, celebrations, or just treating yourself to something special. Choose from various alcohols like bourbon, rum, or coffee liqueur to create a unique flavor profile that suits your taste.
Equipment
- 1 Ice cream maker (if using one)
- 1 mixing bowl
- 1 Saucepan
- (1) Whisk
- 1 Fine-Mesh Strainer
- 1 airtight container (for freezing)
- 1 Hand mixer or stand mixer (optional, for no-churn ice cream)
Ingredients
For Custard-Based Ice Cream
- 2 cups Heavy cream
- 1 cup Whole milk
- 4 large Egg yolks
- ¾ cup Sugar
- 1-2 tablespoons Alcohol bourbon, rum, vodka, etc.
- 1 vanilla bean or 2 teaspoons vanilla extract
For No-Churn Ice Cream
- 2 cups Heavy cream
- 1 can Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 1-2 tablespoons Alcohol based on choice of spirit
Instructions
Prepare the Ice Cream Base:
Custard Base:
- In a saucepan, heat the heavy cream and milk over medium heat until steaming (but not boiling). In a separate bowl, whisk the egg yolks and sugar until pale. Slowly pour the hot cream mixture into the eggs, whisking constantly. Return the mixture to the saucepan, cooking on low until thickened enough to coat the back of a spoon. Strain the custard through a fine mesh sieve and chill in the refrigerator for at least 4 hours.
No-Churn Base:
- Whip the heavy cream to soft peaks. Gently fold in sweetened condensed milk and vanilla extract. Add the alcohol and mix well.
Add Alcohol:
- Once your base is chilled, stir in 1-2 tablespoons of your chosen alcohol. Ensure it’s evenly mixed throughout the base.
Churn the Ice Cream:
- For the custard base, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions (typically 20-30 minutes).
- For no-churn, pour the mixture into a container and freeze for at least 4 hours.
Freeze the Ice Cream:
- Transfer the churned ice cream to an airtight container. Press plastic wrap directly onto the surface of the ice cream to prevent freezer burn. Freeze for at least 4-6 hours, or until firm.
Serve:
- Scoop and enjoy your homemade boozy ice cream!
Notes
- Alcohol prevents ice cream from freezing as hard as traditional ice cream, so it will stay softer and more scoopable.
- For best flavor, allow the ice cream to sit in the freezer for at least 4 hours before serving.
- If you’re making a custard base, make sure to properly strain the custard to ensure a silky texture in the finished product.
- For a lighter ice cream, use liqueurs or lower-proof spirits to prevent overpowering flavors.