Bourbon Ice Cream Recipe

Introduction

This bourbon ice cream is a creamy, boozy treat perfect for adult dessert lovers. Made with a rich custard base and a splash of bourbon, it offers a smooth texture and a warm, comforting flavor.

Ingredients

• 3 cups half-and-half
• 1 cup heavy cream
• ½ cup granulated sugar
• ½ cup light brown sugar
• 2 teaspoons vanilla paste
• ¼ cup bourbon
• 8 large or extra large egg yolks

Instructions

1. Step 1: In a medium saucepan over medium heat, combine the half-and-half and heavy cream. Stir occasionally and bring to a simmer (about 203°F). Remove from heat and set aside.
2. Step 2: In a medium mixing bowl, beat the egg yolks with an electric mixer until pale yellow. Gradually add both sugars and continue beating until the mixture nearly doubles in volume and forms a thin ribbon that holds its shape when the beaters are lifted, about 5 to 7 minutes.
3. Step 3: Temper the egg mixture by slowly adding the hot cream mixture one tablespoon at a time, stirring well after each addition until half the cream is mixed in. Then add the remaining cream mixture and stir to combine.
4. Step 4: Return the combined mixture to the saucepan. Cook over medium heat, stirring constantly and scraping the bottom and sides, until the custard thickens enough to coat the back of a spoon and reaches 170°F, about 7 minutes.
5. Step 5: Pour the custard into a container and let it sit at room temperature for 30 minutes. Stir in the vanilla paste.
6. Step 6: Refrigerate the custard until it cools to 40°F or below, approximately 4 to 8 hours. Cover once cool enough to avoid condensation.
7. Step 7: Start your ice cream maker, then pour the chilled custard in according to the manufacturer’s instructions. Churn for 15 to 30 minutes, depending on your machine.
8. Step 8: About 5 minutes before the ice cream reaches a soft-serve consistency, slowly add the bourbon and mix thoroughly. The mixture may soften slightly but will firm up again.
9. Step 9: When done, transfer the ice cream to an airtight container and freeze for at least 3 hours to firm before serving.

Tips & Variations

• Use bourbon you enjoy drinking; it doesn’t have to be expensive but should be flavorful.
• Substitute pure vanilla extract or one scraped vanilla bean for the vanilla paste for a different vanilla depth.
• If your ice cream maker requires a frozen bowl, place it in the freezer at least 24 hours prior.
• Avoid adding too much bourbon, as excess alcohol prevents proper freezing.
• Use a candy or instant-read thermometer to check temperatures precisely.

Storage

Store bourbon ice cream in an airtight container in the freezer for up to one week for best texture and flavor. Because of the alcohol, it melts faster than regular ice cream, so keep it well covered and serve promptly after removing from the freezer. To re-soften slightly for serving, let it sit at room temperature for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ice cream without an ice cream maker?

This recipe is designed for an electric ice cream maker to achieve the right texture. Without one, you can try freezing the custard in a shallow container and stirring vigorously every 30 minutes, but the texture will be less smooth.

Does the alcohol burn off during cooking?

No, the bourbon is added near the end of churning, so the alcohol content remains, making this an adult-only dessert.

Bourbon Ice Cream Recipe

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4.9 from 75 reviews

This creamy and rich Bourbon Ice Cream features a smooth custard base infused with bourbon, vanilla, and a perfect balance of brown and granulated sugars. Perfect for adult dessert lovers, it combines the classic flavors of bourbon with the cooling sweetness of homemade ice cream, churned to soft serve perfection and then frozen to firmness.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 8 hours 30 minutes
• Yield: About 1.75 quarts (7 cups) of ice cream 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Ice Cream Base

• 3 cups half-and-half
• 1 cup heavy cream
• ½ cup granulated sugar
• ½ cup light brown sugar
• 2 teaspoons vanilla paste (or substitute with pure vanilla extract or one vanilla bean)
• 8 large or extra-large egg yolks
• ¼ cup bourbon

Instructions

1. Heat the Cream Mixture: Place a medium saucepan over medium heat and add the half-and-half and heavy cream. Stir occasionally and bring the mixture to a simmer around 203°F. Remove from heat and set aside.
2. Prepare Egg Mixture: In a medium mixing bowl, beat the egg yolks with an electric mixer until pale yellow. Gradually add granulated and brown sugar and continue beating until almost doubled in volume and forming a thin ribbon (5-7 minutes).
3. Temper the Eggs: Slowly add small amounts (about a tablespoon at a time) of the hot cream mixture into the egg mixture, stirring after each addition until half the cream mixture is incorporated. Add the remaining cream mixture, stir, then transfer entire mixture back to saucepan.
4. Cook Custard: Cook over medium heat stirring frequently and scraping the sides and bottom until thick enough to coat the back of a spoon without running and reaches 170°F (about 7 minutes).
5. Cool Custard: Pour custard into a container and allow to sit at room temperature for 30 minutes. Stir in vanilla paste. Refrigerate covered for 4-8 hours or until chilled to 40°F or below.
6. Churn Ice Cream: Turn on your ice cream maker and pour in the custard according to manufacturer’s instructions. Churn for 15 to 30 minutes until it reaches soft-serve consistency.
7. Add Bourbon: About 5 minutes before churning completes, slowly add bourbon and mix thoroughly. The mixture may soften slightly but will firm up again.
8. Freeze to Firm Up: Transfer ice cream to an airtight container and freeze at least 3 hours until firm. Serve chilled.

Notes

• This ice cream contains bourbon and is intended for adults only.
• Use a bourbon you enjoy drinking; no need for an expensive brand.
• Alcohol lowers freezing and melting points; store ice cream in the freezer until ready to serve.
• Avoid adding too much bourbon or the ice cream will not freeze properly.
• If your ice cream maker uses a pre-frozen bowl, freeze it at least 24 hours prior.
• If your ice cream maker is smaller than 2 quarts, churn in batches.
• Vanilla paste can be substituted with pure vanilla extract or scraped vanilla bean seeds; avoid imitation vanilla.
• A candy or instant-read thermometer is useful for checking custard temperature.
• Start the ice cream maker before adding custard to prevent mixture freezing to the bowl.

Keywords: bourbon ice cream, bourbon dessert, homemade ice cream, custard ice cream, adult ice cream, vanilla bourbon ice cream