- Calories 110
- Fat 5g
- Satfat 3g
- Monofat 2g
- Polyfat 0.0g
- Protein 3g
- Carbohydrate 20g
- Fiber 0.0g
- Cholesterol 42mg
- Iron 0.0mg
- Sodium 76mg
- Calcium 108mg
Cherry-Bourbon Ice Cream
Photo: Jennifer Davick; Styling: Amy Burke
Try your favorite ice cream flavor with a boozy twist.
How to Make It
Step 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.
Step 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.
Step 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.
Step 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.
Step 5
*Granulated sugar may be substituted.
Step 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
Chef's Notes
Total time does not include freezing.
The recipe calls for drained cherries "1/2 cup drained and coarsely chopped canned, pitted cherries in heavy syrup"
You didn't make it according to the recipe so I don't think its fair to give it a rating.I'm just sayin' ; )
madcitypaul's Review
The flavor on this was pretty good! The bourbon was there, but definitely not overpowering. The only reason i didn't give this a higher rating was the texture. This one came out pretty icy. I think that if you used more cream and less milk, it would correct the problem. And to make the cherries stand out a little more, I might also puree some cherries and add it to the base before churning, as well as add cherry pieces. This recipe is almost there! Just a little tweaks to make it really stand out.
aaa821's Review
I used 2 c. half and half and 1 c. of 1% milk since I had that on hand. I felt it was creamy enough and didn't get icy. I also used the full canned of drained cherries. The flavor was good, but honestly I would have been hard pressed to guess what flavor it was if I didn't know. I couldn't taste the bourbon, either.
To drain or not to drain....that is the question.