In case you missed the bourbon poundcake, you should know we have been on a bourbon themed dessert wave this summer. Here is a fun recipe for a bourbon ice cream that is quite delightful for even those of us that usually do not prefer the drink!
Ingredients
Method
- Combine the cream, milk, sugar, and salt in a large saucepan and cook, stirring frequently, over medium heat.
- Put the yolks in a heat-proof bowl and whisk lightly.
- When the cream mixture is starting to steam and tiny bubbles have formed along the edge, whisk a cup or so, about 1/4 cup at a time, into the yolks. The idea here is the raise the temperature of the eggs slowly so they don't scramble.
- Once the eggs are tempered, slowly whisk them into the cream mixture. Stirring constantly, cook over low heat for roughly 5 minutes, or until the cream mixture has thickened enough to coat the back of a wooden spoon.
This is the part where you get some muscles! - Turn off heat and stir in the bourbon and vanilla extract.
- Pour into a large bowl, cover, and chill in your refrigerator for a long time–5 hours or more is optimal.
- For the best, slightly faster, chill, place the bowl of custard over a bowl of ice water
- Then process according to your ice-cream maker’s instructions.Be aware it takes a little longer to freeze than other ice creams due to the bourbon.
- Enjoy straight from the ice cream maker or put in the freezer for a thicker, more frozen version.Serve with Vanilla Wafers for a wonderful (adult) summer treat beat the heat!
What are your favorite bourbon flavored treats?
