Bourbon Ice Cream
Bourbon ice cream is a creamy, indulgent dessert that pairs the rich flavors of smooth bourbon with a silky custard base. This recipe combines heavy cream, whole milk, egg yolks, sugar, and bourbon to create a luxurious ice cream that’s perfect for any occasion. Whether served on its own or paired with warm desserts, this bourbon-infused treat is sure to impress.
Equipment
- Ice Cream Maker – 1 (if using)
- Medium Saucepan – 1
- Mixing bowls (2)
- Whisk (1)
- Wooden Spoon or Spatula (1)
- Fine Mesh Strainer (1)
- Measuring cups and spoons (1 set)
- Freezer-Safe Container: 1
Ingredients
- 1 1/2 cups 360 ml Heavy Cream
- 1 cup 240 ml Whole Milk
- 3/4 cup 150 g Granulated Sugar
- 5 Egg Yolks
- 1/4 cup 60 ml Bourbon
- 1 tsp 5 ml Vanilla Extract (optional)
- Pinch of Salt a pinch
Instructions
Prepare the Custard:
- In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar. Heat over medium heat, stirring occasionally, until the mixture begins to steam, but do not let it boil.
Temper the Eggs:
- In a separate bowl, whisk the egg yolks with the remaining sugar until smooth. Slowly pour a small amount of the hot cream mixture into the egg yolks while whisking continuously. Gradually add the rest of the hot mixture to the eggs, whisking constantly to temper them.
Cook the Custard:
- Return the egg and cream mixture to the saucepan. Cook over low to medium heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 10-12 minutes). Do not let it boil.
Add Bourbon:
- Remove the custard from the heat and stir in the bourbon and vanilla extract (if using). Mix well to combine.
Chill the Mixture:
- Strain the custard through a fine-mesh strainer into a clean bowl to remove any cooked egg bits. Let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
Churn the Ice Cream:
- Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer's instructions (usually 20-30 minutes). The ice cream should have a thick, creamy texture.
Freeze the Ice Cream:
- Transfer the churned ice cream to an airtight container. Freeze for at least 4 hours or until firm. Serve and enjoy!
Notes
- Bourbon Choice: The bourbon flavor is a prominent part of this ice cream, so choose one you enjoy drinking. A smoother bourbon with vanilla and caramel notes works particularly well.
- Churning Without an Ice Cream Maker: If you don’t have an ice cream maker, pour the chilled custard into a shallow dish and freeze. Every 30 minutes, stir vigorously with a fork to break up any ice crystals until the ice cream reaches your desired consistency.
- Alcohol Content: Bourbon ice cream retains some of its alcohol content, though the freezing process reduces it. If you prefer a non-alcoholic version, substitute bourbon with a bourbon-flavored extract, though the flavor will differ.
- Storage: Store bourbon ice cream in an airtight container in the freezer for up to two weeks. To make it easier to scoop, let it sit at room temperature for a few minutes before serving.