Vanilla Bourbon Ice Cream Recipes

VANILLA BOURBON ICE CREAM

Steps:

• If you have an ice cream maker requiring a frozen bowl, make sure to put it in the freezer at least 24 hours before you plan to churn the ice cream.
• To make the ice cream base, warm 1 cup milk and 1 cup cream with the sugar and salt in a heavy-bottomed saucepan until hot, but not quite boiling. Scrape the seeds from the vanilla bean into the milk mixture and add the bean. Cover, remove from heat and let the vanilla steep into the milk mixture for 30 to 60 minutes.
• Put the remaining 1/2 cup milk and 1/2 cup cream into a bowl. Set a mesh strainer over the bowl. You will be straining the ice cream base into this bowl - the strainer helps to make the ice cream silky smooth and the cold milk and cream help stop the cooking process and avoid overcooking the custard.
• In a separate bowl, whisk the egg yolks. Return the steeped vanilla mixture to the heat briefly. Once it has returned to hot, but not quite boiling. Transfer a small amount of the warm milk mixture to the eggs, stirring constantly as you add the milk to temper the eggs. This will help prevent them from scrambling.
• Add a little more of the hot milk mixture, stir again. Continue adding liquid to the eggs while stirring until you have added about a cup of liquid total. Then add the egg mixture back into the saucepan.
• Stir the mixture constantly over medium heat with a heatproof spatula until the mixture thickens and coats the spatula. This usually takes a few minutes, but it depends a bit on the saucepan and stove.
• Pour the custard through the strainer into the bowl with the milk and cream. If you are in a hurry, you can immediately chill the ice cream in an ice bath. Otherwise, refrigerate for at least 8 hours (I usually chill it overnight).
• When ready to churn, add the vanilla extract and bourbon. Stir well. Freeze the mixture in your ice cream maker according to the manufacturer's instructions. Keep the ice cream in the freezer for a few hours before serving to allow the ice cream to firm up.

BACON BOURBON ICE CREAM

Steps:

• Render the bacon in a heavy-bottomed pot over medium-high heat until crispy. Transfer the grease to the refrigerator, chilling until the fat solidifies. Leave half the bacon the pot, and reserve the other half.
• Add the bourbon to the pot with the bacon and simmer until reduced by two-thirds. Stir in the cream, milk, 1/2 cup sugar, the vanilla and a pinch of salt and remove from the heat. Cover with plastic and cool for 1 hour. Strain and set aside.
• Preheat the oven to 350 degrees F.
• Toss the reserved bacon with 1/4 cup sugar and the brown sugar. Spread the sugared bacon on a baking sheet and bake until the sugar melts and caramelizes. Set aside to cool.
• Whip the eggs until the volume has doubled in a stand mixer set on high speed. Add the remaining 1/4 cup sugar, a pinch of salt and 1 to 2 tablespoons of the cooled and rendered fat. Beat on high for 1 minute. Reduce the speed to low and slowly incorporate the cooled bourbon and milk mixture, mixing just to combine.
• Pour into an ice-cream maker and churn according to manufacturer's instructions. Freeze until firm, 1 to 2 hours. Scoop and garnish with the bacon sweets. Ah yum. Then sit down with a spoon and EAT IT. Do not share.

BOURBON-VANILLA ICE CREAM RECIPE

Steps:

• Combine cream and milk in a medium saucepan. Split the vanilla bean in half lengthwise and scrape the seeds into the cream mixture.
• Add the vanilla bean to the cream mixture and bring to just under a boil over medium heat. Remove the cream from the heat and steep, covered, for 20 minutes.
• Combine the egg yolks with the sugar and salt in a mixing bowl. Whisk until the color lightens. Slowly whisk 1/4 cup of the hot cream into the egg mixture to temper it, then whisk the egg mixture back into the cream mixture. Cook over medium heat until the mixture thickens and coats the back of a spoon without running.
• Remove from heat and strain the mixture through a fine-mesh sieve. Add the vanilla extract and the bourbon.
• Chill completely (at least 4 hours, or overnight) in the refrigerator, then freeze in an ice cream maker according to the manufacturers instructions. This Recipe Appears In Mixed Review: Well Dressed Food Company's Dark Chocolate Sorbet

BOURBON AND CORNFLAKES ICE CREAM

Steps:

• Preheat oven 375°. In a small bowl combine cream, butter, sugar and salt. Stir in cornflakes until well coated. Spread onto a parchment-lined baking sheet. Bake until golden brown, 12-15 minutes, stirring once. Cool completely., For the ice cream, in a large heavy saucepan, whisk egg yolks, sugar and salt until blended; stir in milk. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a small bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press waxed paper onto surface of custard. Refrigerate several hours or overnight., Stir bourbon into custard. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions, adding cornflakes during the last 2 minutes of processing. (Refrigerate any remaining mixture until ready to freeze.), Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.

BOURBON ICE CREAM

Steps:

• In a large heavy saucepan, combine cream, milk, sugar and salt. Heat over medium heat until bubbles form around sides of pan, stirring to dissolve sugar. , In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl. , Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in bourbon and vanilla. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight., Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.

NO-CHURN VANILLA ICE CREAM

Steps:

• In a medium bowl, stir together condensed milk, vanilla, and bourbon, if desired. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes.
• With a rubber spatula, gently fold whipped cream into condensed milk mixture. Pour into a 4 1/2-by-8 1/2-inch loaf pan. Freeze until firm, 6 hours.

VANILLA ICE CREAM WITH MAKER'S MARK (BOURBON)

Steps:

• Combine the milk, cream, and vanilla bean in a saucepan and bring to a simmer. Remove the pan from the heat and let the bean steep for 15 minutes, then remove it and use a paring knife to scrap the seeds from the inside of the pod into the milk and cream mixture. Discard the pod.
• Combine the sugar and yolks and whisk vigorously for 30 seconds or so.
• Fill a large bowl with a 50/50 mixture of ice and water, then place a second bowl into the ice bath. Set a fine-mesh strainer into the inner bowl.
• Over medium heat, bring the milk and cream mixture just to a simmer, then pour it slowly into the yolks while whisking continuously.
• Pour the mixture back into the pan and continue whisking over medium heat until the mixture is slightly thick, or nappe (it should be pourable, but it should be thick enough on a spoon dipped into it that you can draw a line through the mixture that clings to the spoon). This will take 2 to 4 minutes.
• Pour the mixture through the strainer into the bowl that is resting in the ice water bath. Stir the custard sauce with a rubber spatula until it is cold. Add the bourbon to taste. Cover and refrigerate it until it is thoroughly chilled, preferably overnight (the colder, the better).
• Freeze according to your machine's instructions.

BOURBON ICE CREAM

Steps:

• Bring first 3 ingredients to simmer in heavy large saucepan over medium-high heat, stirring until milk powder dissolves completely. Remove from heat.
• Combine egg yolks, sugar, brown sugar, and coarse salt in large bowl; whisk until thick and blended. Gradually whisk hot cream mixture into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens enough to leave path on back of spoon when finger is drawn across and temperature registers 175°F to 178°F, about 3 minutes. Remove from heat. Mix in bourbon and vanilla extract. Refrigerate custard uncovered until cold, stirring occasionally, at least 3 hours. DO AHEAD: Custard can be made 1 day ahead. Cover and keep refrigerated.