food amongst family and friends

Bourbon Ice Cream September 16, 2011

Filed under: Desserts,Make Ahead — blisteringlydrunk @ 7:27 pm
Tags: , , ,

To buy one or not to buy one? This is the great ice cream maker debate. Of course, it always seems to boil down to one question: will I really use it that often? I have the answer for you: no. Of course you won’t use it that often. This is not a multi-tasking tool – it serves one purpose and that purpose is to make a common dessert that you can easily buy at any grocery or corner store. However, I think you should get one anyway. It’s not about how often you will use it, it’s about the joy and excitement that you will most certainly feel each and every time you decide to dig it out from the back of the cupboard and fill it with heavy cream. Just get one already.

This is the best ice cream I have ever made. For certain. It’s made with whole cream and a healthy dose of bourbon – I don’t think I need to tell you anything more. Don’t eff this up by reducing the fat or sugar or booze….that would be real dumb.


makes 5 cups of sweet sweetness
adapted from bon appetit

4 cups heavy whipping cream
6 large egg yolks
1/2 cup sugar
1/4 cup (packed) dark brown sugar
1/4 t coarse kosher salt (or any coarse salt)
5 T bourbon (scotch will work too)
1 T vanilla extract

1) Bring cream to simmer in heavy large saucepan over medium-high heat, stirring for a minute to get it hot. Remove from heat.
2) Combine egg yolks, sugars and salt in a large bowl, whisking until thick and blended.
3) Gradually whisk the hot cream into the yolk mixture. Return mixture to the same saucepan, stirring constantly over medium-low heat until you have a custard thick enough to leave a path on the back of a spoon when your finger is drawn across (temperature should be 175°F to 178°F). This takes about 3 minutes.
4) Remove from heat and mix in the bourbon and vanilla.
5) Refrigerate custard uncovered until cold, stirring occasionally, at least 3 hours. (Custard can be made 1 day ahead. Cover and keep refrigerated)
6) Process custard in your ice cream maker. Transfer to container. Cover and freeze until solid – at least 6 hours if you can stand it.


2 Responses to “Bourbon Ice Cream”

  1. […] the lemon zest. I borrowed the recipe from Bon Appetit and I highly recommend serving it with this bourbon ice cream. Make it […]

  2. […] the apples were perfect for pie and the gouda crust let it stand well on its own (although the Bourbon Ice Cream Katie brought topped it off beautifully as well). I also made some savory crackers out of the […]

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