If you love ice cream and are a bourbon aficionado, you will fall in love with this decadent recipe for adult-only Bourbon Ice Cream. The custard base starts with the basics: rich, heavy cream, egg yolks, sugar, and vanilla paste. The magic happens with the addition of brown sugar with its deep molasses flavor and bourbon, which adds the characteristic vanilla, caramel, and oak flavor profile.
Place a medium-size saucepan over medium heat and add the half-and-half and heavy cream. Stir occasionally and bring the mixture to a simmer (203 degrees F.) Remove from the heat and set aside.
To make the custard base, add the egg yolks to a medium-size mixing bowl and use an electric mixer to beat them until they turn a pale yellow in color. Gradually add the granulated and brown sugars and beat until the mixture is almost double in volume and forms a thin ribbon that holds its shape when you raise the beaters. This will take from five to seven minutes.
Temper the egg mixture by gradually adding small amounts of the hot cream mixture (about a tablespoon at a time) to the egg mixture, stirring to combine after each addition until about half of the cream mixture has been added. Add the remaining mixture to the eggs, stir to combine, and return the entire mixture to the saucepan.
Stir the mixture frequently, constantly scraping the bottom and sides of the pan. Cook it over medium heat until the custard is thick enough to coat the spoon's back without running off and registers 170 degrees F on a candy or baking thermometer. This should take about seven minutes.
Pour the custard mixture into a container and allow it to sit at room temperature for 30 minutes. Add the vanilla paste and stir to combine. Place the custard into the refrigerator, and once it is cool enough not to form condensation on a lid, cover, and store for four to eight hours or until the temperature goes down to 40 degrees or below.
Turn your ice cream maker on, and then pour in the custard according to the manufacturer's directions. This should take anywhere from 15 to 30 minutes, depending on your equipment.
About five minutes before the mixture has reached a soft-serve consistency, slowly add the bourbon and ensure it is thoroughly mixed in. The alcohol in the bourbon will melt the mixture slightly, but it will firm back up. You can tell it's done when you can take a small scoopful out, and it keeps its shape.
When it's done, remove the mixture and place it in an air-tight container. Place the container in the freezer for at least three hours to allow it to firm up and then serve.
Notes
This recipe calls for one-quarter of a cup of bourbon. It is considered an adult-only dessert.Like cooking with wine, you will want to use whatever bourbon you have on hand or like to drink. It doesn't have to be expensive, but you don't want to use a bourbon that you wouldn't drink.Adding alcohol to ice cream lowers both its freezing point and melting point. Bourbon ice cream will melt faster than regular, so be sure to keep it in the freezer until you are ready to serve. Also, it's important not to get carried away and add too much bourbon. If you add too much alcohol, it won't freeze properly.If your appliance has a bowl that needs to be frozen before churning, be sure to place it in the freezer at least 24 hours before you plan to make this recipe. If your bowl isn't cold enough, it won't freeze properly.I have a 2-quart Cuisinart Ice Cream Maker, which works perfectly for this recipe. If your appliance is smaller, you may have to churn the custard mixture in batches.You can substitute pure vanilla extract for vanilla paste. Don't use imitation vanilla; it does not have the same smooth flavor. You can also substitute one vanilla bean for the vanilla paste. If you are using a vanilla bean, slice it in half lengthwise and use the blade of a small knife to scrape out the seeds. Then, discard the pod or add it to an existing jar of vanilla extract.I use a candy thermometer to test the temperature of my custard. In a pinch, you can use an instant-read cooking thermometer.Be sure to start your ice cream maker before adding the custard; if not, the custard will freeze to the sides and bottom of the bowl.