Brown Sugar Bourbon Ice Cream

If you’ve ever thought about making ice cream don’t hesitate to put this recipe at the top of the pile.  While I had good intentions to serve this as a topping for another dessert (twice), I found it is absolutely delicious all on its own. This ice cream has a complex flavor and would seriously elevate a first class piece of pecan or apple pie.  I was thinking how incredible this would be scooped on top of a slightly warm Browned Butter Bourbon Blondie.  Skip the dinner, go straight for dessert!

Many ice cream recipes call for an ice bath.  The idea is to quickly cool the custard mixture before putting it in the refrigerator to set overnight.  This will keep the mixture from forming a yucky film on top.  Fill a large mixing bowl about half full of ice.  Place a metal or glass bowl in the center of the ice bath and set a fine-mesh sieve over the bowl.  This recipe allows for the heavy cream to be ready in the bowl to mix with the heated custard.  This will also help to quickly cool the mixture.

While I’ve made a few ice cream recipes without egg yolks, I really prefer the Gelato or custard mixtures the best.  Whisk the yolks, sugar and salt in a medium mixing bowl.  

Stir the milk and brown sugar together in a medium saucepan.  Heat over medium-high until it comes to a rolling boil.  This mixture may look curdled but this is normal.  While whisking the yolk mixture constantly, gradually add the hot milk mixture in a small stream until it is completely blended.  Adding the hot milk slowly to the yolks tempers the eggs, basically warming them slightly without scrambling.  Return the pan to the stove and heat over low until the mixture is thick enough to coat the back of a spoon.  This should only take a few minutes.

Immediately strain the mixture into the glass bowl with the heavy cream.  If the mixture is not completely smooth you may use an immersion blender to get the lumps out.  Allow the custard to cool completely stirring occasionally.  Add the vanilla and bourbon if desired.  Cover and chill overnight.  Process according to your ice cream manufacturing directions.

If you added the bourbon, the ice cream will stay a little softer.  Cover tightly and freeze until well chilled.  I served mine two days later and it was great.

The brown sugar really shines in this recipe.  

Try serving this ice cream along with a shot/jigger/cordial of a bourbon/honey liqueur if desired (such as American Honey or Jack Daniels Honey).  Now you have a seriously grown-up dessert!
Brown Sugar-Bourbon Ice Cream
(adapted from a recipe published in the October 2012 Bon Appetit Magazine)
1 cup whole milk
3/4 cup heavy cream
1/2 cup dark brown sugar (packed)
6 large egg yolks
2 tablespoons sugar
1/8 teaspoon Kosher salt
1 tablespoon bourbon (I used American Honey – a bourbon & honey liqueur)
1/2 teaspoon vanilla extract
Prepare an ice bath by placing a glass or metal bowl in a large bowl of ice.  Add the heavy cream to the bowl and set a fine-mesh sieve over the bowl.  
In a small mixing bowl, whisk together the egg yolks, granulated sugar (2 Tablespoons) and the salt.  Whisk until the yolks are a little foamy and pale.
In a medium saucepan stir the milk and brown sugar together.  Heat over medium-high until it comes to a rolling boil.  This milk and sugar mixture may look curdled but this is normal.  Remove from the pan from the heat.
While whisking the yolk mixture constantly, gradually add the hot milk mixture in a small stream until it is completely blended.  Pour the now combined yolk, milk and sugar mixture back into the saucepan.
Return the saucepan to the stove and heat over low until the mixture is thick enough to coat the back of a spoon. This should only take a few minutes.  
Immediately strain the mixture into the glass bowl with the heavy cream in it.  If the mixture is not completely smooth you may use an immersion blender to get the lumps out.  
Allow the custard to cool completely, stirring occasionally.  Add the vanilla and bourbon if desired.  Cover and chill overnight.  Process according to your ice cream manufacturing directions and freeze in an airtight container until frozen.  
May be made three days in advance.
Makes about 1 quart.


                                          ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

There you have it.  Another terrific taste-tested, kitchen-tested, highly recommended, awesome ice cream recipe!  I had about 6 other recipes I wanted to make this weekend but chores, shopping, taxes, laundry and other wonderful adventures kept me from my kitchen fun.  I hope you have a wonderful week and thanks so much for stopping by!

Tricia

Don’t miss out on dessert!

Enter your email address below and you will receive all my new posts directly in your email inbox.

10 Comments

Leave a Comment

Your email address will not be published. Required fields are marked *