Bourbon Brown Sugar Ice Cream

Bourbon Brown Sugar Ice Cream 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. 

Bourbon Brown Sugar Ice Cream 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. 

Bourbon Brown Sugar Ice Cream

Bourbon Brown Sugar Ice Cream
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  • 3/4 cup dark brown sugar, packed
  • 3/4 cup whole milk
  • 4 large egg yolks
  • 1 1/4 cup heavy cream
  • 1 1/2 tablespoons bourbon
  • pinch of kosher salt
  • 1 teaspoon pure vanilla extract


  1. 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.
Recipe Type: Ice Cream, Dessert

Bourbon Brown Sugar Ice Cream

Little Red Kitchen Bake Shop

27 thoughts on “Bourbon Brown Sugar Ice Cream

  1. Nancy @ gottagetbaked

    Ok, so you totally need to make a crapload of ice cream in August to make up for not posting them during National Ice Cream Month 😉 This is an amazing way to start – dang, that ice cream looks so smooth, rich ‘n creamy! I love the flavour combination you came up with. Obviously, you had me at “bourbon”.

  2. Carla

    I feel like I didn’t post many ice cream recipes either! But I post ice cream all year round, so I’m good right 😉 Love the sound of this ice cream, and stirring in candied maple bacon would be even better.

  3. Anna @ Cooking for Myself.

    I am Anna and I approve, recommend and want to try this recipe.
    Girl in the Little Red Kitchen: in my seasonal opinion, this recipe would be perfect during Christmas time too, to serve the Christmas bread puding with this ice cream. A perfect match!

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  5. Anna @ Cooking for Myself

    Ladies, I observed lot of us want to try this recipe.
    Let us do it! Even if we try it after the summer,
    this recipe matches the fall season too.
    Menu: baked pork with BBQ sauce, baked beans, boiled caulliflower in herb butter sauce, baked potato with sour cream. And crown the meal with Bourbon Brown Sugar Ice Cream.

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  7. Jenny

    Hi there
    Please can you confirm how much brown sugar you add to the Bourbon Brown Sugar Ice Cream not sure if it is a 3/4 packet or 3/4 cup?


    1. Susan Palmer

      Hi Jenny – sorry thanks for catching that typo. It’s 3/4 cup of brown sugar and I’m fixing that now!

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