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!

Bourbon Ice Cream
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 8 servings
  • 4 cups of bourbon (or whiskey)
  • 2 cups milk
  • 6 egg yolks
  • 1 cup sugar
  • 2 cups heavy cream
  1. 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.
  2. Freeze ice cream in an ice cream maker according to manufacturer's directions, then freeze fully in a covered container in the freezer.


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