23 Responses to “bourbon ice cream”


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  1. Ooh! A woodsy, smoky flavor sounds fantastic, though a little hard to imagine, in ice cream. I would love to try this!

  2. After gorging myself on the Secret Breakfast ice cream at Humphry Slocoumb in San Francisco, I’ve been looking for a good bourbon ice cream recipe. Now I just need to figure out what they do to the corn flakes. Looking forward to making (actually, who am I kidding — eating) this!

  3. Would this recipe work with Jameson whiskey, too?

  4. This sounds absolutely amazing. It is going on my ever growing list of things to make, but because it contains bourbon, it might be going straight to the top! Cheers!

  5. @Katie, Thanks! So nice meeting you last week. I hope we’ll cross paths again soon.
    @Hillary, Secret Breakfast ice cream? I’ve been meaning to get out to SF, and now I have yet another great reason.
    @Lauren, I think it would be fantastic with pretty much any cocktail-worthy whiskey.
    @Mallory, I hope you do get the chance to make it–there’s something so joyous about ice cream that makes you a little tipsy. Cheers!

  6. That looks AMAZING. My husband would LOVE this. He loves Rum Raisin ice cream so I am certain he’d love this too!

    p.s. Congrats on 10 months! That’s such a fun (but SUPER busy age)! We have a teeny-tiny place with our little crew (of 4 wild ones) and trust me, I know how it goes! In fact, I don’t know how food bloggers do it. I am so impressed with you guys. Sometimes, sometimes, I post about recipes that I find (and that are easy and a hit with our family) and so I somewhat know the work that goes into it with a busy crew around. No small feat–especially when you do it right like you do it here!

  7. I don’t know what I loved more, your candor or the recipe. Shaun just looked over at me and asked me what I was smiling about, reading this. Cheers :)

  8. Oh boy, this is wonderful trouble. I recently admitted to liking whiskey and bourbon in a group of girls and you should have seen their heads spin and the questions come. They are so missing out. Last Sept. we were in SF and I had Bourbon Pecan Ciao Bella gelato and I remember how drippy and delicious it was. Yum!

  9. Ooooh, girl. Now this is just damn sexy. The combination of my two favorite things, ice cream and bourbon, could be really dangerous to me. I can’t wait to give this a try– it looks utterly divine.

  10. I searched everywhere for a bourbon ice cream recipe, and loved yours! I used corn starch instead of egg yolks and brown sugar. It came out great. Thanks for sharing your recipe and being so descriptive.

  11. Matt

    Looks like a great recipe. I’ve got some fresh peaches. Would it work to throw in some peach? The two flavors seem like they would work together. Mas recipes de bourbon please.

    • Hi Matt, Sure! For optimal flavor, you may want to roast the peaches first. Otherwise, macerate them in a little sugar, and then mash or puree, and add just as the ice cream is taking shape in the ice cream maker. There are some fruit-based ice cream recipes on the site, you might want to take a look at some of those for reference. Enjoy!

  12. Mark Z

    How much does this make? I have a Cuisinart ice cream maker that makes 1.5 quarts at a time, so I have to adapt each recipe to that amount.

  13. Laura

    Wow! Now I will use my ice cream maker all the time! I just made some in preparation for a Derby party (you can take the girl out of Kentucky, but…), and I am having a hard time not eating all of this before Saturday. Thanks!

  14. april

    I am making this ice cream for Christmas but may not have time to do a test run so I just wanted to ask you one question that may seem silly. When I chill it I am putting it in the frig for 5 hours over ice, correct? Not in the freezer? Thanks april

    • Hi April, You’re correct. You want to chill the custard thoroughly in the refrigerator before churning it into ice cream in an ice cream maker. If it’s over ice, three hours may do the trick. It just has to be completely cold before churning.

      Once it’s chilled in the fridge, churn it, and then cure it well in the freezer for a stint overnight if you have the time. The high alcohol content means it has a lower freeze point, so these steps help to ensure a frozen (not super melty) finished product. (Also, I’ll add some clarification to the recipe to make sure that’s clear.) Thanks so much for commenting!


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