Bourbon Vanilla Ice Cream
Bourbon vanilla ice cream is a churned custard-based dessert that blends classic vanilla with a measured pour of bourbon for a deeper, warmer flavor. The alcohol also helps keep the finished ice cream scoopable straight from the freezer. Plan on about 30 minutes of active prep plus several hours of chilling and freezing time.
Equipment
- Ice Cream Maker
- Saucepan
- Whisk
- Mixing Bowl
Ingredients
- 2 cups heavy cream preferably organic
- 1 cup whole milk full-fat for creaminess
- ¾ cup granulated sugar preferably fine grain
- 1 tablespoon pure vanilla extract or seeds from 1 vanilla bean
- 3 tablespoons bourbon such as Maker's Mark
- 6 pieces egg yolks from large eggs
- 1 pinch salt to enhance flavor
Instructions
- In a saucepan, combine the heavy cream and whole milk. Heat over medium heat until the mixture is warm, but not boiling. This will take approximately 5 minutes.
- In a mixing bowl, vigorously whisk the egg yolks with granulated sugar until the mixture is pale and thick.
- Slowly add the warm cream mixture to the egg yolks, whisking constantly to temper without cooking the eggs.
- Pour back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon. This custard will take about 5 minutes, and should not boil.
- Remove from heat and stir in the vanilla extract, bourbon, and a pinch of salt. Allow the mixture to cool completely.
- Transfer to an ice cream maker and churn according to the manufacturer's instructions. This typically takes 20-25 minutes.
- Transfer to an airtight container and freeze until firm, at least 2 hours.
Notes
- For a non-alcoholic version, substitute bourbon with 1 teaspoon of bourbon extract.
- Ensure the custard doesn’t boil to avoid scrambling the eggs.
Nutrition
Calories: 626kcalCarbohydrates: 44gProtein: 6gFat: 45gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 158mgSodium: 67mgPotassium: 212mgSugar: 44gVitamin A: 1870IUVitamin C: 1mgCalcium: 156mgIron: 0.2mg
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