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Brown Sugar–Bourbon Ice Cream

Brown Sugar–Bourbon Ice Cream


This ice cream is delicious with pecan pie.

Ingredients

  • ½ cup (packed) dark brown sugar
  • 1 tablespoon (or more) bourbon
  • ½ teaspoon vanilla extract

Recipe Preparation

  • Stir milk, cream, and brown sugar in a medium saucepan over medium-high heat until mixture comes to a rolling boil (it may look curdled, but this is normal).

  • Meanwhile, whisk yolks, sugar, and salt in a medium bowl until mixture is pale yellow and sugar dissolves.

  • Place a medium metal bowl in a large bowl of ice water; set a fine-mesh sieve over metal bowl. Whisking yolk mixture constantly, gradually add hot cream mixture (to prevent the eggs in the yolk mixture from scrambling). Return to pan. Stir custard over low heat until thick enough to coat the back of a spoon, about 2 minutes. Immediately strain custard into metal bowl. Let custard cool completely, stirring often.

  • Stir 1 Tbsp. bourbon and vanilla into custard. Add more bourbon to taste by teaspoonfuls, if desired. DO AHEAD: Custard can be made 1 day ahead. Cover and chill.

  • Process custard in an ice cream maker according to manufacturer’s instructions. Transfer ice cream to an airtight container, cover, and freeze. Ice cream can be made 3 days ahead.

Recipe by Anders Overgaard,

Nutritional Content

12 servings, 1 serving contains:Calories (kcal) 130Fat (g) 8Saturated Fat (g) 4.5Cholesterol (mg) 125Carbohydrates (g) 12Dietary Fiber (g) 0Total Sugars (g) 11Protein (g) 2Sodium (mg) 40Reviews Section

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