vanilla bourbon ice cream, ice cream sandwich, corn cookie ice cream sandwich

Vanilla Bourbon Ice Cream

Vanilla ice cream infused with Four Roses bourbon

Course Dessert
Keyword bourbon, dessert, easy, ice cream
Prep Time 30 minutes
Chill TIme 1 day 12 hours
Servings 8 servings


  • 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


  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.