Bourbon Ice Cream

4.86 from 7 reviews

Delicious and creamy homemade ice cream flavored with bourbon. Rich with egg yolks, it's a real treat.

Prep Time: 10

Bake Time: 10

Freeze Time: 8

Total Time: 8 20

8 servings

Start Cooking

Combine 12 oz heavy cream and 10 oz whole milk in a small saucepan. Scrape the seeds from 1 vanilla bean and stir them into the cream along and add the vanilla pod. Heat the mixture over medium high heat until scalding hot.
While the cream heats up, whisk together 6 each egg yolks, 8 oz granulated sugar and 1/8 teaspoon table salt in a small bowl. Once the cream mixture is scalding hot, pour it into the bowl with the yolks and whisk to combine
Return the entire mixture to the saucepan and heat over medium low, stirring constantly. Cook the custard until it thickens enough to coat the back of a spatula or wooden spoon. Do not allow it to come to a boil.
Remove the pan from the heat and strain the custard back into the bowl from the yolks. Stir 3 oz bourbon into the custard. Cover the bowl and chill until very cold. At least 4-5 hours or over night.
Freeze according to the directions for your ice cream machine.
When the ice cream is ready, scoop it into a container and smooth to an even layer. Lay a piece of plastic wrap directly on the surface of the ice cream, cover tightly and freeze until firm. Because of the alcohol this ice cream will take a bit longer to freeze and will be a bit softer than usual.