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Recipes
October 2010

Bourbon Ice Cream

By Melissa McClurePhotography by Sara McOsker

4.4

(22)

Image may contain Food Creme Dessert and Cream

Recipe information

  • Total Time

    9 hours

  • Yield

    Makes about 5 cups

Ingredients

2

cups heavy whipping cream

2

cups half and half

1

/2 cup nonfat dry milk powder

6

large egg yolks

1

/2 cup sugar

1

/4 cup (packed) dark brown sugar

1

/4 teaspoon coarse kosher salt

5

tablespoons bourbon

1

tablespoon vanilla extract

Need to make a substitution?

Preparation

  1. Step 1

    Bring first 3 ingredients to simmer in heavy large saucepan over medium-high heat, stirring until milk powder dissolves completely. Remove from heat.

    Step 2

    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.

    Step 3

    Process custard in ice cream maker according to manufacturer's instructions. Transfer to container. Cover and freeze until solid, at least 6 hours and up to 2 days.

Nutrition Per Serving

1/2 cup contains: Calories (kcal) 374.0 %Calories from Fat 66.7 Fat (g) 27.7 Saturated Fat (g) 16.5 Cholesterol (mg) 215.6 Carbohydrates (g) 21.9 Dietary Fiber (g) 0 Total Sugars (g) 18.2 Net Carbs (g) 21.9 Protein (g) 5.7 Sodium (mg) 97.5
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