Cherry-Bourbon Ice Cream

3 Reviews
ADD YOUR REVIEW
Photo: Jennifer Davick; Styling: Amy Burke
Hands-on Time
20 Mins
Total Time
9 Hours 20 Mins
Yield
Makes about 1 qt. (serving size: 1/2 cup)
June 2011
RECIPE BY Southern Living

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

Nutritional Information

  • 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

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.

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Ratings & Reviews

To drain or not to drain....that is the question.

Elizabeth
April 12, 2015
I'm fairly new to making ice-cream - only two batches under my belt, so far.  Now, I haven't tried this recipe yet, but if I get an answer to my question, I will definitely substitute Amaretto liqueuer for the bourbon.  Almonds and cherry marry so well!  QUESTION:  Missing from the directions is whether to drain the cherries. "In heavy syrup" was expressly called for, which raises the question.   I just can't imagine any of that liquid being added to the base, so why should it matter what kind it is?  I prefer the bottled Dark Morello Cherries in light syrup (from Germany).   Any advice on the heavy syrup?   Thanks!

Saradubito
July 17, 2015
The recipe calls for drained cherries "1/2 cup drained and coarsely chopped canned, pitted cherries in heavy syrup"

aaa821
October 08, 2016
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

Cgreen15
January 04, 2012
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

madcitypaul
June 08, 2013
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.