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Bourbon Ice Cream

Total Time

Prep: 15 min. + chilling Process: 25 min./batch + freezing

Makes

5 cups

The brown sugar in this decadent bourbon ice cream gives a hint of caramel flavor, which complements the bourbon. When the custard is still liquid, before it goes into the ice cream maker, add more or less bourbon to suite your taste. —Peggy Woodward, Taste of Home Senior Food Editor
Bourbon Ice Cream Recipe photo by Taste of Home

Ingredients

  • 2 cups heavy whipping cream
  • 2 cups 2% milk
  • 3/4 cup packed brown sugar
  • 1/8 teaspoon salt
  • 6 large egg yolks
  • 3 to 4 tablespoons bourbon
  • 2 teaspoons vanilla extract

Directions

  1. In a large heavy saucepan, combine cream, milk, sugar and salt. Heat over medium heat until bubbles form around sides of pan, stirring to dissolve sugar.
  2. In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl.
  3. Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in bourbon and vanilla. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight.
  4. Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.

Bourbon Ice Cream Tips

Is bourbon ice cream alcoholic?

This bourbon ice cream recipe does contain alcohol, but the bourbon flavor is more subtle after the ice cream is frozen. If you like this ice cream, try out these other bourbon-spiked recipes.

What pairs well with bourbon ice cream?

Pair this bourbon ice cream with ice cream toppings like roasted pecans, chocolate or cherries.

How should I store bourbon ice cream?

Store this homemade ice cream recipe in an airtight freezer container. To prevent ice crystals from forming, place waxed paper or plastic wrap on the surface of the ice cream as an extra measure. Make sure to enjoy it within a couple of months (which won't be hard to do)!

Christina Herbst, Taste of Home Assistant Digital Editor, and Peggy Woodward, Taste of Home Senior Food Editor

Nutrition Facts

1/2 cup: 295 calories, 21g fat (13g saturated fat), 169mg cholesterol, 75mg sodium, 20g carbohydrate (20g sugars, 0 fiber), 5g protein.

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