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Cherry-Bourbon Ice Cream

Photo: Jennifer Davick; Styling: Amy Burke
Hands-on time 20 mins
Total time 9 hrs, 20 mins
Yield

Makes about 1 qt. (serving size: 1/2 cup)

Try your favorite ice cream flavor with a boozy twist.

Ingredients

  • 1/2 cup granular sweetener for ice cream*
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 cups 2% reduced-fat milk
  • 1 cup half-and-half
  • 1 egg yolk
  • 1 1/2 teaspoons vanilla bean paste or extract
  • 1/2 cup drained and coarsely chopped canned, pitted cherries in heavy syrup
  • 3 tablespoons bourbon

Nutrition Information

  • calories 110
  • fat 5 g
  • satfat 3 g
  • monofat 2 g
  • polyfat 0.0 g
  • protein 3 g
  • carbohydrate 20 g
  • fiber 0.0 g
  • cholesterol 42 mg
  • iron 0.0 mg
  • sodium 76 mg
  • calcium 108 mg

How to Make It

  1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and half-and-half. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat.

  2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla.

  3. Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture; chill 8 to 24 hours.

  4. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions; stir in cherries and bourbon halfway through freezing. Let stand at room temperature 5 to 10 minutes before serving.

  5. *Granulated sugar may be substituted.

  6. Note: We tested with Whey Low 100% All Natural Granular Sweetener for Ice Cream. Get 20% off any time you order from wheylow.com. Coupon code: SouthrnLvg

Cook's Notes

Total time does not include freezing.