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Bourbon Cherry Caramel Ice Cream

Helen T. Patterson
A luscious caramel ice cream swirled with homemade cherry jam and bourbon-soaked cherries.
Smooth, rich, and irresistibly boozy, this frozen dessert brings gourmet flavors to your home kitchen with simple, wholesome ingredients.
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Prep Time 40 minutes
Cook Time 30 minutes
Freeze Time 1 day
Total Time 1 day 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 15

Equipment

  • 1 medium saucepan
  • 1 Large pot
  • 1 large mixing bowl
  • (1) Whisk
  • (1) Wooden spoon
  • 1 Ice Cream Maker (with pre-frozen bowl)
  • 1 Medium Bowl
  • 1 Container for Ice Cream Storage

Ingredients
  

Ice Cream Base

  • 3 cups granulated sugar divided
  • 2 ½ cups heavy cream
  • 1 cup whole milk
  • 4 teaspoons kosher salt
  • 5 large egg yolks
  • 1 ½ teaspoons vanilla extract

Drunken Cherries

  • 1 cup fresh cherries chopped
  • 1 tablespoon granulated sugar
  • ¼ cup Bourbon

Cherry Jam Swirl

  • 4 cups cherries pitted and quartered
  • ¾ cup granulated sugar
  • Pinch kosher salt
  • ¼ cup lemon juice about 1 lemon

Instructions
 

  • Prepare the Bourbon Cherries: Begin by making the boozy cherries, which will give your ice cream its signature depth of flavor.
    In a medium bowl, combine 1 cup chopped fresh cherries, 1 tablespoon sugar, and ¼ cup Bourbon.
    Stir gently to coat the cherries evenly. Cover the bowl tightly with plastic wrap and allow the cherries to macerate for at least 2 hours at room temperature.
    This process softens the fruit, intensifies the sweetness, and infuses them with the warm, rich flavor of Bourbon.
    Once macerated, strain the cherries, reserving the liquid for cocktails, or drizzle it into your ice cream base if desired.
  • Make the Cherry Jam Swirl: Next, prepare the cherry jam, which will swirl through the ice cream for bursts of fruity flavor.
    In a medium saucepan, combine 4 cups pitted and quartered cherries, ¾ cup sugar, a pinch of kosher salt, and ¼ cup lemon juice.
    Place the pan over medium-low heat and stir frequently to prevent burning.
    Allow the mixture to cook gently until it thickens into a jam-like consistency—this usually takes 20–30 minutes.
    Remove from heat and let it cool completely.
    The jam should be thick enough to create distinct swirls when folded into the ice cream but still soft enough to scoop easily.
  • Prepare the Ice Cream Base – Step 1: Heat the Dairy: Chilling and preparing the ice cream base is essential for a smooth, creamy texture. In a large saucepan, combine 2 ½ cups heavy cream, 1 cup milk, 4 teaspoons kosher salt, and 1 cup granulated sugar.
    Place the pan over medium heat and bring the mixture just to a gentle boil, stirring occasionally to dissolve the sugar completely.
    Keep an eye on it to prevent the milk from scorching. Meanwhile, in a separate medium bowl, whisk together 5 egg yolks until pale and smooth, then set aside.
  • Prepare the Caramel – Step 2: Make the Sugar Caramel: While the cream mixture heats, it’s time to make the rich, golden caramel that gives this ice cream its signature flavor.
    In a large, heavy-bottomed saucepan or wide skillet, place 2 cups sugar and cook over medium-high heat.
    Allow the sugar to melt gradually, stirring gently with a wooden spoon or swirling the pan to ensure even melting.
    Watch carefully—once the sugar turns a deep amber color and just begins to smoke, remove from heat immediately.
    The caramel may clump slightly; don’t worry, it will dissolve when combined with the warm cream.
  • Combine Caramel with Cream – Step 3: Temper the Base: Slowly pour the hot caramel into the cream mixture while continuously whisking to combine.
    The heat will melt any remaining sugar crystals and create a smooth, golden caramel cream.
    Bring the mixture back to a gentle boil, then remove from heat briefly.
  • Temper the Egg Yolks – Step 4: Safely Incorporate Eggs: To prevent the egg yolks from scrambling, they must be tempered.
    Add ¼ cup of the hot cream mixture to the whisked yolks in a slow, steady stream while whisking constantly.
    Once incorporated, add another ½ cup of cream mixture, continuing to whisk.
    Finally, pour the tempered yolks back into the remaining cream mixture in the saucepan.
    Stir constantly with a spatula or wooden spoon over low-medium heat until the mixture thickens enough to coat the back of a spoon or reaches 180°F (82°C) on an instant-read thermometer.
    It should be creamy, velvety, and able to hold a line drawn with your finger. Avoid boiling.
  • Flavor the Base – Step 5: Add Vanilla: Remove the custard from heat and stir in 1 ½ teaspoons vanilla extract.
    This step adds aromatic sweetness and balances the caramel’s richness.
    Pour the custard into a large bowl and cover the surface directly with plastic wrap to prevent a skin from forming.
    Chill the mixture in the refrigerator for at least 4 hours or overnight.
  • Freeze the Ice Cream – Step 6: Churn to Perfection: Ensure your ice cream maker’s bowl is completely frozen before starting.
    Pour the chilled custard into the moving bowl of the ice cream maker.
    Churn according to the manufacturer’s instructions, usually 25–30 minutes, until the mixture reaches a soft, creamy consistency similar to soft serve.
    This step aerates the ice cream and ensures a smooth, scoopable texture.
  • Add Cherries and Jam – Step 7: Layer Flavors: Once churned, transfer the ice cream into a freezer-safe container.
    Gently fold in the drunken cherries and spoon in the cherry jam, creating swirls throughout the ice cream.
    Use a spatula to make decorative waves and folds, but avoid overmixing, which will blend the jam completely into the ice cream.
  • Freeze and Serve – Step 8: Final Set: Cover the container tightly with a lid or plastic wrap and freeze for at least 2 hours to allow the ice cream to firm up.
    Serve in scoops, garnished with extra bourbon cherries if desired.
    This ice cream is perfect on its own or paired with warm desserts like chocolate brownies or caramel tarts.

Notes

  • Always pre-chill your ice cream maker bowl for a smooth, creamy texture.
  • Macerating cherries with Bourbon intensifies flavor and softens the fruit for perfect bites.
  • Dark amber caramel provides a deep, rich taste, but watch carefully to avoid burning.
  • Tempering egg yolks slowly prevents scrambling and ensures a silky custard base.
  • Fold in cherries and jam gently to maintain swirls for a visually appealing dessert.
  • The ice cream is best enjoyed after a few hours of firm freezing but can be stored for up to a week.