Bourbon Ice Cream


Chocolate, bourbon, and ice cream — is there anything more to love? If you’re entertaining, serve these single-serving scoops mint julep style with a sprig of mint, if desired.



  • 3 tablespoons (1 1/2 oz.) bourbon
  • 2 tablespoons honey
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups heavy cream, divided
  • 1 1/4 cups whole milk, divided
  • 1 large egg yolk
  • 3/4 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 1 cup chopped Bourbon Ball Candies

How to Make It

Step 1

Stir together bourbon, honey, vanilla, 1 cup of the cream, and 1/2 cup of the milk in a medium bowl. Set aside.

Step 2

Whisk together egg yolk, sugar, salt, and remaining 1 1/4 cups heavy cream and 3/4 cup milk in a medium saucepan over medium. Bring to a simmer, and cook, stirring constantly and scraping the bottom of the pan, until mixture thickens slightly and lightly coats the back of a spoon (170°F to 175°F), about 12 minutes. Pour custard through a wire-mesh strainer into bowl with bourbon mixture.

Step 3

Chill bowl over an ice bath, and then cover and refrigerate 8 hours. Transfer mixture to the freezer container of a 1-quart electric ice-cream maker, and freeze according to the manufacturer’s instructions. Transfer to a freezer-safe container, and fold in chopped Bourbon Ball Candies. Freeze overnight.

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