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Brown Sugar-Bourbon Ice Cream

Brown Sugar-Bourbon Ice Cream

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  • 1/2 cup (packed) dark brown sugar
  • 1 tablespoon (or more) bourbon
  • 1/2 teaspoon vanilla extract

Recipe Preparation

  • Stir milk, cream, and brown sugar in a medium saucepan over medium-high heat until mixture comes to a rolling boil (it may look curdled, but this is normal).

  • Meanwhile, whisk yolks, sugar, and salt in a medium bowl until mixture is pale yellow and sugar dissolves.

  • Place a medium metal bowl in a large bowl of ice water; set a fine-mesh sieve over metal bowl. Whisking yolk mixture constantly, gradually add hot cream mixture (to prevent the eggs in the yolk mixture from scrambling). Return to pan. Stir custard over low heat until thick enough to coat the back of a spoon, about 2 minutes. Immediately strain custard into metal bowl. Let custard cool completely, stirring often.

  • Stir 1 Tbsp. bourbon and vanilla into custard. Add more bourbon to taste by teaspoonfuls, if desired. DO AHEAD: Custard can be made 1 day ahead. Cover and chill.

  • Process custard in an ice cream maker according to manufacturer's instructions.

  • Transfer ice cream to an airtight container, cover, and freeze. DO AHEAD Ice cream can be made 3 days ahead.

,Photos by Anders Overgaard

Nutritional Content

12 servings, 1 serving contains: Calories (kcal) 130 Fat (g) 8 Saturated Fat (g) 4.5 Cholesterol (mg) 125 Carbohydrates (g) 12 Dietary Fiber (g) 0 Total Sugars (g) 11 Protein (g) 2 Sodium (mg) 40Reviews SectionMaking for the second time, guess that says something. Very popular with the grown ups. Added extra bourbon but this time I’m flambéing the extra. It should freeze better than the first batch.chikdeMiddleton, WI06/03/20This recipe reminds me that homemade ice cream is worth the time. It's rich and the brown sugar gives it extra flavor. It is super sweet though, so I added an extra 2 teaspoons of bourbon. You may not need to do this, depending on which bourbon you use. I also added roasted, buttered pecans .JULI HATFIELDTennessee07/24/19

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