If you haven’t noticed, we like to put bourbon in our ice cream (Exhibit A, Exhibit B, Exhibit C). Even though it’s January in New England, which means temperatures range from single digits to mid-thirties Fahrenheit, this ice cream is so yummy the cold couldn’t stop us from eating it. Our recipe is adapted from this maple syrup ice cream at Anh’s Food Blog.
Maple Bourbon Ice Cream
1 cup milk(we used 2%)
1 cup pure maple syrup
⅛ tsp. salt
2 cups heavy cream
2 oz. bourbon
In a small saucepan, bring the milk to a simmer, then set aside to cool to room temperature. Mix in maple syrup, bourbon, and salt, and stir until the syrup mixes. Stir in the cream. Let mixture cool in the refrigerator overnight.
The next day, make the ice cream with your ice cream maker. Garnish with a tiny pinch of espresso sugar.
This is a very rich dessert, mostly because I actually messed it up. I added one cup of maple syrup instead of half a cup, as the original recipe suggests. Luckily, it’s still extremely tasty. It’s not surprising, because bourbon and maple flavors go together well. We recommend using half a cup of syrup, but either way, it will be delicious. The most important part is that you use real maple syrup. Also, bourbon is important because it’s bourbon.
We’re back and we’re safe! Fortunately, Boston avoided the worst parts of Hurricane Sandy. To fight off cabin fever while we holed up indoors, we decided to make a seasonally appropriate ice cream from The Kitchen Sink.
Pumpkin Ice Cream with Bourbon
Adapted from The Craft of Baking
Yield: About 1 quart
- 5 large egg yolks
- ⅓ cup granulated sugar, plus 2 tablespoons
- 1½ cups whole milk
- 1 cup heavy cream
- ¼ cup packed brown sugar
- ½ vanilla bean, split lengthwise, seeds scraped out, bean/seeds reserved
- 1 teaspoon freshly-grated ginger
- ½ teaspoon cinnamon
- 1 cinnamon stick
- ½ teaspoon freshly-grated nutmeg
- ¼ teaspoon kosher salt
- 1 can (15 oz.) pumpkin puree
- ¼ cup bourbon
In a large bowl, whisk together the egg yolks and sugar until the mixture is pale yellow.
In a large saucepan, whisk together the milk, cream, brown sugar, vanilla bean and seeds, ginger, ground cinnamon, and cinnamon stick. Bring the mixture to a full boil, and then, as soon as it begins to rise up the sides of the pan, remove the pan from the heat.
Pour about 1 cup of the hot milk mixture into the egg yolk mixture in a slow and steady stream and whisk to combine. Return the egg yolk mixture to the remaining milk mixture. Whisk in the nutmeg and salt. Cook over low heat, constantly whisking, until the mixture thickens and coats the back of a wooden spoon.
Pour the thickened mixture through a mesh strainer into a bowl, discarding the cinnamon stick and vanilla bean. Whisk in the pumpkin puree and bourbon. Cover with plastic wrap and refrigerate 6 hours or overnight.
Churn the custard in an ice cream maker, following the manufacturer’s directions.
Transfer the ice cream to an airtight container, and freeze until firm (about 2 hours).
Unfortunately, we had to substitute vanilla extract for vanilla beans. Once we realized our vanilla beans were gone, we ran around to a bunch of local grocery stores, but apparently everyone who stocked up on hurricane emergency supplies also hoarded all of the vanilla beans.
The texture of the ice cream pictured is much more solid than it should be. We had turned our freezer to the absolute coldest setting just in case we lost power, which froze our ice cream rock solid. The taste, however, was delicious. It basically tastes like an ice cream version of pumpkin pie with a bourbon kick. This ice cream would be delicious served with a few dark chocolate flakes and perhaps some chopped roasted nuts.
Remember when we made strawberry-infused bourbon? It was for this recipe, and we finally got to try it. At first, it was difficult to overcome the adorable layout and focus on deciphering the instructions, but with a little patience I was able to make it all out.
The only change I made was replacing corn syrup with agave nectar. After churning, freeze the ice cream for at least a few hours in the freezer before serving. Garnish with mint if desired.
This ice cream is so delicious! We were skeptical because we had never seen any recipes for ice cream that used corn starch and cream cheese (in place of eggs I assume), but it is actually really creamy and froze well despite the rather high amount of alcohol in the recipe. We are officially a corn starch/cream cheese ice cream converts. And, of course, the strawberries and bourbon are the stars of the flavor profile. We don’t really care for sauces on ice cream, so we poured the sauce into the ice cream during the last couple minutes of churning so that it swirled in nicely but didn’t become too incorporated. The sauce is actually really, really sweet, so if we make this again I will probably only use about half or two-thirds of the sauce.
If you enjoy making ice cream, I recommend following the blog we found this recipe on, http://www.weallscream.net. There are so many inventive flavors, and, as we discovered, the recipes are reliable.
Continuing our streak of tasty things made in connection to the Kentucky Derby, we decided to finally make the mint julep ice cream we’ve had in mind for some time. This is a simple recipe that is a slight variation from the original bourbon ice cream we made a while back. We used Woodford Reserve again because we feel it has the smoothest flavor and best texture to make ice cream.
Mint Julep Ice Cream
2 cups heavy whipping cream
1 oz. mint leaves
1 cup milk
¾ cup sugar
1 tsp. vanilla extract
5 Tbsp. bourbon
In a saucepan, gently bruise mint leaves. Add milk and cream to mint, bring to a simmer, then remove from heat and let cool for half an hour or so. Whisk in remaining ingredients. Chill mixture in refrigerator for 30 minutes. Pour mixture into ice cream maker for 30-40 minutes, or until it reaches your desired consistency.
Our ice cream was a little soft because we had some overspill with the bourbon. Lesson learned: measure alcohol precisely when trying to freeze something. We weren’t sure how much the mint would come through, but the result is a strong but not overpowering mint flavor that accompanies the mild bourbon flavor well (not unlike a mint julep). It’s also very likely this ice cream would make a delicious milkshake, which we support wholeheartedly. We support almost anything that provides an excuse to yell, “I DRINK IT UP!”
Not long ago we received some fantastic mini dutch oven servers as a gift, and I was delighted to take them for a test drive with a favorite recipe, bourbon apple crisp. Though the specific recipe pictured below is intended for individual servings, it could be easily tailored for a more traditional baking dish as well.
(click to enlarge)
Replace the vanilla and lemon juice with bourbon, and you’re all set. I think I increased the total amount of bourbon to one tablespoon, and though I worried a bit about making the crisp too soupy, it didn’t have that effect at all.
You can see that I used the Hirsch bourbon that we didn’t enjoy as a sipping bourbon. Since we didn’t want it to go to waste, we decided we would use it as our cooking/baking bourbon, which isn’t really turning out to be a good strategy for the obvious reason that if we didn’t think it had good flavor, we don’t think it adds much to food either.
Despite the weak bourbon, the resulting concoction was so delicious that I was sad to see it gone in one serving. If you really want to amp up the bourbon factor, top it with a small scoop of bourbon ice cream.
Ladies and gentlemen, we all knew there would be a bourbon milkshake appearance as soon as we decided to make There Will Be Blood-inspired drinks. We even considered getting a bunch of straws and linking them together to create one big straw that reached across the room, but then we just decided to forego the straws and drink it up in huge gulps.
bourbon ice cream
1 cup milk
In a mixing glass, combine 2 scoops ice cream and milk and blend with an immersion blender. (If you don’t have an immersion blender, a regular blender will also work.) Add another scoop of softened ice cream to the glass you’ll be drinking out of. Pour blended shake into glass. Add shaved chocolate to the top.
The final product is a creamy delicious milkshake with the right amount of bourbon and chocolate. We used Taza stone ground Mexican chocolate, which we cannot recommend enough. It’s sweet with a touch of spice with a grainy texture that comes from the stone grinding process, both of which add little touches that push the flavor right over the top.
*There Will Be Blood poster by Hertzen
I first made bourbon ice cream about a year ago, shortly after we bought our ice cream maker. It was so delicious then that I knew I’d be making it again. The recipe I used last year was too time consuming though, and it involved eggs and making a custard base. That’s all good and tasty, except the custard flavor and texture outshined the bourbon, which is obviously not the desired flavor. This time around, I used this eggless (and easier) recipe:
Bourbon Ice Cream:
2 cups heavy whipping cream
1 cup milk
¾ cup sugar
1 tsp. vanilla extract
5 T bourbon
Combine sugar and milk and mix until sugar dissolves. Add the heavy cream and mix, then add the vanilla and bourbon and mix again. Pour into ice cream maker, let it churn for about 30 minutes.
So simple! The hardest part about the recipe is letting the ice cream freeze overnight. Sure, you could eat the ice cream right away, but waiting allows it to become more ice and less cream. I used 2% milk, but you can use whole milk, too. For the bourbon I used Woodford Reserve, which is strong enough to stand out but also smooth enough to prevent the alcohol aftertaste from appearing. I used Maker’s Mark last time, and it worked out well, too. If you do plan to use Maker’s (or a similar bourbon), I’d suggest using less bourbon.