Bourbon Ice Cream
April 2, 2018 • Desserts,
I survived another joint replacement – I’ve got a new right hip! While it may seem odd that the first thing I created after getting mobile again was Bourbon Ice Cream, it’s because I’m inspired by an upcoming trip I’m taking this month with a few good friends to travel along the Kentucky Bourbon Trail. I’m not a bourbon drinker – I’ll be one of the designated drivers – but even though I don’t love the taste of bourbon on its own, I LOVE this bourbon ice cream. Eat it plain or sprinkle it with a little flaky sea salt if you’re into that kind of thing!
- 4 cups of bourbon (or whiskey)
- 2 cups milk
- 6 egg yolks
- 1 cup sugar
- 2 cups heavy cream
- Bring the bourbon or whiskey to a boil and cook until reduced to about 1½ cups. While the bourbon is reducing, combine the milk, egg yolks and sugar in the top of a double boiler and whisk together. Continue whisking and stirring until slightly thickened, about 10-15 minutes. Pour the custard base into a covered container, add the heavy cream and the reduced bourbon, cover, and refrigerate until chilled.
- Freeze ice cream in an ice cream maker according to manufacturer's directions, then freeze fully in a covered container in the freezer.