Bourbon Ice Cream
Stir milk, cream, and brown sugar in a medium saucepan over medium-high heat until mixture comes to a rolling boil (it may look curdled, but this is normal).
Meanwhile, whisk yolks, sugar, and salt in a medium bowl until mixture is pale yellow and sugar dissolves.
Place a medium metal bowl in a large bowl of ice water; set a fine-mesh sieve over metal bowl.
Whisking yolk mixture constantly, gradually add hot cream mixture (to prevent the eggs in the yolk mixture from scrambling).
Return to pan.
Stir custard over low heat until thick enough to coat the back of a spoon, about 2 minutes.
Immediately strain custard into metal bowl.
Let custard cool completely, stirring often.
Stir bourbon and vanilla into custard.
Add more bourbon to taste by teaspoonsful if desired.
Custard can be made 1 day ahead.
Cover and chill.
Process custard in an ice cream maker according to manufacturer's instructions.
Transfer ice cream to an airtight container, cover, and freeze.
This is great if you add fresh peaches to the ice cream before putting it into the freezer to set.
Place 3 cups of the bourbon ice cream in a blender.
Add 12 oz. whole milk and 2-4 ice cubes.
Add 2 tablespoons brown sugar and 2 tablespoon chocolate syrup
If desired, add a couple more tablespoons of bourbon.
Mix in the blender to crush the ice.
But don't over-do it! The alcohol will make this ice cream melt fast. So try to keep it as thick as you can.
Ingredients
Directions
Stir milk, cream, and brown sugar in a medium saucepan over medium-high heat until mixture comes to a rolling boil (it may look curdled, but this is normal).
Meanwhile, whisk yolks, sugar, and salt in a medium bowl until mixture is pale yellow and sugar dissolves.
Place a medium metal bowl in a large bowl of ice water; set a fine-mesh sieve over metal bowl.
Whisking yolk mixture constantly, gradually add hot cream mixture (to prevent the eggs in the yolk mixture from scrambling).
Return to pan.
Stir custard over low heat until thick enough to coat the back of a spoon, about 2 minutes.
Immediately strain custard into metal bowl.
Let custard cool completely, stirring often.
Stir bourbon and vanilla into custard.
Add more bourbon to taste by teaspoonsful if desired.
Custard can be made 1 day ahead.
Cover and chill.
Process custard in an ice cream maker according to manufacturer's instructions.
Transfer ice cream to an airtight container, cover, and freeze.
This is great if you add fresh peaches to the ice cream before putting it into the freezer to set.
Place 3 cups of the bourbon ice cream in a blender.
Add 12 oz. whole milk and 2-4 ice cubes.
Add 2 tablespoons brown sugar and 2 tablespoon chocolate syrup
If desired, add a couple more tablespoons of bourbon.
Mix in the blender to crush the ice.
But don't over-do it! The alcohol will make this ice cream melt fast. So try to keep it as thick as you can.
Notes
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