Bourbon Ice Cream Recipe
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.
- 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
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
- 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.
- 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).
- 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.
- 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).
- 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.
- 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.
- Add Bourbon: About 5 minutes before churning completes, slowly add bourbon and mix thoroughly. The mixture may soften slightly but will firm up again.
- 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
Find it online: https://dinewithlily.com/bourbon-ice-cream-recipe/
