Can someone please tell me where July went? How is it August already?! Also how did I manage to get through National Ice Cream Month with one measly ice cream recipe? What is wrong with me? (Don’t answer that).
It’s okay though, I have plans. Lots of plans to make up for missed ice cream opportunities in July. This Bourbon Brown Sugar Ice Cream is just the start. Consider this ice cream recipe cocktail hour for what’s to come.
Do you ever get an idea stuck in your head so badly that unless you do something about it, it’ll drive you crazy? That’s basically me and this recipe. I had come up with the idea of doing a brown sugar ice cream sometime in the spring and jotted it down. Eventually I felt like it needed a little something to round out the flavor – bourbon it was!
The dark brown sugar used gives this ice cream a nice molasses flavor and the bourbon rounds it off with vanilla and caramel notes. Oh, in case you didn’t know this, adding just a touch of liquor to your ice cream keeps it nice, soft and scoop-able. From the freezer to your bowl – or errr, freezer to spoon to mouth in our house! No waiting to soften.
- ¾ cup dark brown sugar, packed
- ¾ cup whole milk
- 4 large egg yolks
- 1¼ cup heavy cream
- 1½ tablespoons bourbon
- pinch of kosher salt
- 1 teaspoon pure vanilla extract
- In a saucepan over medium heat, stir the brown sugar and milk until dissolved and it comes to a simmer. Lower the temperature to medium-low.
- In a small bowl, whisk together the egg yolks and slowly drizzle in a few ladles of the hot milk mixture to temper the yolks.
- While stirring, in a slow steady stream, drizzle the tempered egg yolks back into the milk. Once all added, cook while stirring and scraping the bottom for an additional minute or until completely thickened.
- Set up an ice bath with a medium bowl set over a larger one. Place the heavy cream and bourbon in the medium bowl and a mesh sieve set over top.
- Pour the custard over the strainer and mix in the salt and vanilla extract.
- Let the ice cream base cool completely in the refrigerator for at least an hour - base can be made up to a day ahead.
- Churn in your ice cream maker according to its directions. Freeze in an airtight container for at least 4 hours before serving.