Bourbon Vanilla Artisan Ice Cream
Prep Time
30 minutes (plus chilling and freezing time)
Cook Time
10 minutes
Total Time
40 minutes active, several hours inactive
Servings
8
Yield
About 1 quart
Calories
Approximately 300 calories
This Bourbon Vanilla Artisan Ice Cream is a sumptuous take on the classic vanilla ice cream, incorporating the deep, caramel notes of bourbon that complement the natural sweetness and floral notes of vanilla.
Made with real vanilla beans and a splash of bourbon, this ice cream is not just a dessert; it’s an experience.
The creamy texture and the complexity of flavors make every spoonful a luxurious indulgence.
Perfect for those moments when only the most decadent treat will do, this ice cream is sure to satisfy the palates of those who appreciate the finer things in life. Whether served alone, alongside a warm slice of pie, or as the base for an extravagant sundae, this Bourbon Vanilla Artisan Ice Cream is a celebration of craftsmanship and quality ingredients.
Ingredients
- 2 cups of heavy cream
- 1 cup of whole milk
- 3/4 cup of granulated sugar
- 1/4 teaspoon of salt
- 1 vanilla bean, split lengthwise and seeds scraped
- 5 large egg yolks
- 2 tablespoons of bourbon
- Comments: The quality of the bourbon and vanilla bean will significantly impact the flavor; choose high-quality ingredients for the best result.
Instructions
- In a medium saucepan, combine the heavy cream, milk, half of the sugar, salt, and the seeds from the vanilla bean (add the pod as well).
- Warm over medium heat until the mixture is hot but not boiling.
- In a separate bowl, whisk together the egg yolks and the remaining sugar until smooth and pale.
- Gradually temper the egg yolks by adding a small amount of the hot cream mixture, whisking constantly.
- Then, slowly whisk the tempered yolks back into the saucepan.
- Cook the mixture over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes.
- Remove from heat and strain the mixture through a fine-mesh sieve into a bowl.
- Stir in the bourbon.
- Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
- Transfer the ice cream to a container and freeze until firm, about 2-3 hours.
Tips & Tricks
- For an extra smooth texture, chill the mixture overnight before churning.
- If you don’t have a vanilla bean, you can substitute with 1 tablespoon of high-quality vanilla extract, but add it with the bourbon after cooking to preserve its flavor.
- Serve the ice cream with a sprinkle of sea salt on top to enhance the flavors.
Mise en Place
Ingredients
Utensils
- Heavy cream
- Whole milk
- Granulated sugar
- Salt
- Vanilla bean
- Large egg yolks
- Bourbon
- Medium saucepan
- Bowl
- Whisk
- Fine-mesh sieve
- Ice cream maker
- Freezer-safe container
Knives
Pots & Pans
Air Fryer
Storage
Cookbook
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