Easy Entertaining: Vanilla Bourbon Ice Cream Recipe

Who likes boozy desserts? I do and I hope you do, too!This vanilla bourbon ice cream recipe is perfect alone or as part of an ice cream sandwich.

Photo by Jenna of Manners & Manhattans

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I love making homemade ice cream lately. While I will be real with you – ice cream is definitely the kind of thing I think is easier and cheaper to just buy in a store, it’s fun to make on your own once in awhile. I’ve been experimenting with boozy desserts and this is the first recipe I’ll be showcasing – a Vanilla Bourbon ice cream. It’s very easy to make; albeit not very healthy with lots of eggs, cream, sugar, and bourbon. We all deserve a treat sometimes, though. I like using Four Roses Bourbon as it’s my favorite, but feel free to use what you like. In this instance, I served the ice cream between two corn cookies. I used Milkbar’s Corn Cookie recipe which had been published in the Washington Post awhile ago. Given that bourbon is distilled from corn – I thought they would be perfect.

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Vanilla Bourbon Ice Cream

Prep Time

30 mins

Chill TIme

1 d 12 hrs

 

Vanilla ice cream infused with Four Roses bourbon

Course: Dessert

Keyword: bourbon, dessert, easy, ice cream

Servings: 8 servings

Ingredients

• 2 c heavy cream
• 1 c whole milk
• 6 large egg yolks
• a pinch of salt
• 4 tsp vanilla extract
• 3 Tbsp + 1 tsp bourbon

Instructions

1. If you're using the KitchenAid attachment, make sure to freeze the bowl apparatus for a day ahead of time.

2. Whisk egg yolks in a nonreactive medium bowl.

3. In a medium nonreactive saucepan combine the heavy cream, milk, sugar, salt and cook on medium-low heat stirring occasionally until the sugar is dissolved and small bubbles form around the mixture.

4. Use about 1 cup of the cream mixture to temper the egg yolks. Slowly add the hot liquid to the eggs and whisk continuously. Make sure to add the liquid slowly otherwise the eggs will cook.

5. Pour the 1 cup of liquid and egg yolks back into the saucepan and whisk to combine.

6. Cook on medium-low heat stirring continuously until the mixture thickens enough to coat the back of a spoon. This took about 10 minutes for me.

7. Strain the mixture through a fine mesh sieve and into a bowl.

8. Chill the mixture in the refrigerator for at least 6 hours. I like to chill mine for a day.

9. Once the mixture is chilled, stir in the vanilla and bourbon.

10. Churn in your ice cream maker.

11. Chill for at least 6 hours before serving.

What’s your favorite boozy dessert?

p.s. if you love ice cream, be sure to also check out my olive oil lemon ice cream recipe and my dark chocolate peanut butter no-churn recipe!

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