Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Because the alcohol in the bourbon doesn't fully cook off, the ice cream doesn't freeze hard in the churn.

Tory McPhail
Recipe by Cooking Light December 2008


Recipe Summary

8 servings (serving size: 2/3 cup)


Ingredient Checklist


Instructions Checklist
  • Combine first 3 ingredients in a heavy saucepan over medium-high heat. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Heat milk mixture to 180° or until tiny bubbles form around edge (do not boil).

  • Combine sugar, bourbon, nutmeg, and egg yolks in a bowl, stirring with a whisk. Gradually add half of hot milk mixture to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Reduce heat to medium. Heat mixture to 160°, stirring constantly. Discard vanilla bean and cinnamon stick. Pour mixture into a bowl, and place plastic wrap on surface of custard. Chill thoroughly.

  • Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 8 hours or until firm. Garnish with freshly grated nutmeg, if desired.


Commander's Palace Restaurant, New Orleans, Louisiana

Nutrition Facts

260 calories; calories from fat 35%; fat 10.2g; saturated fat 5.6g; mono fat 3.4g; poly fat 0.7g; protein 5.5g; carbohydrates 31g; cholesterol 153mg; iron 0.4mg; sodium 61mg; calcium 152mg.