BOURBON ICE CREAM
The brown sugar in this decadent bourbon ice cream gives a hint of caramel flavor, which complements the bourbon. When the custard is still liquid, before it goes into the ice cream maker, add more or less bourbon to suite your taste. -Peggy Woodward, Taste of Home Senior Food Editor
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 cups.
Number Of Ingredients 7
Steps:
- In a large heavy saucepan, combine cream, milk, sugar and salt. Heat over medium heat until bubbles form around sides of pan, stirring to dissolve sugar. , In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl. , Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in bourbon and vanilla. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight., Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.
Nutrition Facts : Calories 295 calories, Fat 21g fat (13g saturated fat), Cholesterol 169mg cholesterol, Sodium 75mg sodium, Carbohydrate 20g carbohydrate (20g sugars, Fiber 0 fiber), Protein 5g protein.
BROWN SUGAR ICE CREAM WITH A GINGER-CARAMEL SWIRL
Provided by Kris Hoogerhyde
Categories Milk/Cream Ice Cream Machine Ginger Dessert Freeze/Chill Kid-Friendly Frozen Dessert Summer Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 quart
Number Of Ingredients 12
Steps:
- Make the base
- 1. In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of the brown sugar (1/4 cup). Set aside.
- 2. In a heavy nonreactive saucepan, stir together the cream, milk, salt, and the remaining brown sugar (1/4 cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
- 3. Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
- 4. Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.
- 5. Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.
- While the ice cream base cools, make the swirl
- 6. Set the cream by the stove so it's at hand when you need it. Put 2 tablespoons of the sugar in a heavy nonreactive saucepan, and put the pan over medium-high heat. When the sugar is melted around the edges and starts turn amber in places (about 2 minutes), stir the mixture gently and add another 2 tablespoons sugar to the pan.
- 7. Continue to add the remaining sugar 2 tablespoons at a time, stirring frequently and allowing most of the sugar to melt before you add more. Watch carefully as the sugar darkens, stirring gently to help it melt evenly.
- Tip: Keep in mind that the flavor of the ice cream hinges on how dark you take the caramel. We take ours to a very dark, almost reddish, stage, which produces our intense signature flavor.
- 8. When the caramel becomes a dark mahogany color, remove the pan from the heat and immediately but slowly pour the cream into the pan. (The mixture will steam and bubble up, so wear oven mitts and be very careful to avoid splatters and steam burns.) When the bubbling subsides, gently stir to completely blend the cream into the caramel. If you have lumps of hardened caramel in your pan, simply put the pan over low heat and stir until the caramel is melted.
- 9. Stir in the ginger paste and salt and let cool. (You can make the swirl up to 2 weeks ahead of time. Keep it refrigerated, but let it come to room temperature before using.)
- Freeze the ice cream
- 10. When the base is completely chilled, freeze in your ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer.
- 11. As you transfer the ice cream to the storage container, drizzle in the caramel after every few scoopfuls, using about 6 tablespoons of the caramel (or more if you like). When all the ice cream is in the container, use a chopstick or butter knife to gently swirl the mixture. Enjoy right away or, for a firmer ice cream, freeze for at least 4 hours.
- Tip: The swirl recipe makes more than you need (the recipe won't work in smaller quantities). You can thin the leftovers with a little cream and use as a sundae topping, or you can enjoy it right off the spoon!
More about "bourbon ice cream with bourbon caramel swirl recipes"
EASY HOMEMADE BOURBON ICE CREAM
Web Mar 11, 2021 2-quart electric ice cream maker Ingredients 3 cups half-and-half 1 cup heavy cream ½ cup granulated sugar ½ cup light brown …
From gritsandpinecones.com
5/5 (1)Total Time 16 hrs 25 minsCategory DessertCalories 275 per serving
From gritsandpinecones.com
5/5 (1)Total Time 16 hrs 25 minsCategory DessertCalories 275 per serving
- Place a medium-size saucepan over medium heat and add the half-and-half and heavy cream. Stir occasionally and bring the mixture to a simmer (203 degrees F.) Remove from the heat and set aside.
- To make the custard base, add the egg yolks to a medium-size mixing bowl and use an electric mixer to beat them until they turn a pale yellow in color. Gradually add the granulated and brown sugars and beat until the mixture is almost double in volume and forms a thin ribbon that holds its shape when you raise the beaters. This will take from five to seven minutes.
- Temper the egg mixture by gradually adding small amounts of the hot cream mixture (about a tablespoon at a time) to the egg mixture, stirring to combine after each addition until about half of the cream mixture has been added. Add the remaining mixture to the eggs, stir to combine, and return the entire mixture to the saucepan.
- Stir the mixture frequently, constantly scraping the bottom and sides of the pan. Cook it over medium heat until the custard is thick enough to coat the spoon's back without running off and registers 170 degrees F on a candy or baking thermometer. This should take about seven minutes.
NO-CHURN SALTED CARAMEL BOURBON ICE CREAM | NIGELLA'S …
Web You will need 2 x 500ml / 2 x 1-pint airtight tubs or containers Scrape the caramel condensed milk or dulce de leche into the bowl of a …
From nigella.com
Servings 2
From nigella.com
Servings 2
BOURBON CARAMEL SAUCE (WITH MAPLE SYRUP) | BAKED BREE
Web Jan 2, 2023 Step 9: Pour the VERY HOT caramel into the sieve over the butter. Step 10: The butter will cool down the sugar and melt. Let it stand for a few minutes, then whisk until it all comes together. Step 11: Whisk in …
From bakedbree.com
From bakedbree.com
PEACH ICE CREAM WITH CARAMEL-BOURBON SWIRL - FOOD
Web May 19, 2022 Continue cooking, gently swirling mixture occasionally in a circular motion (do not stir), until mixture turns a deep amber color, 2 to 4 minutes. Remove from heat. Carefully whisk in cream....
From foodandwine.com
From foodandwine.com
SPIRITED BOURBON DESSERTS FOR ANY OCCASION - SOUTHERN …
Web Aug 30, 2022 Recipe: Bourbon Ice Cream With Bourbon-Caramel Swirl Don't be intimidated by this booze-infused ice cream. Rich and creamy, it's perfect on its own or topped on any of your favorite desserts. 18 of 28 …
From southernliving.com
From southernliving.com
STROOPWAFEL ICE CREAM WITH BOURBON & CARAMEL - LITTLE …
Web Jul 17, 2019 2 teaspoon Bourbon Instructions Make the Caramel Make the caramel by putting the caster sugar (in an even layer) in a heavy-based saucepan and let cook over a moderate heat, swirling around the pan a …
From littlesugarsnaps.com
From littlesugarsnaps.com
NO CHURN BROWNIE CHUNK ICE CREAM WITH VANILLA BOURBON CARAMEL
Web Feb 17, 2023 Chill the mixing bowl for the whipping cream and beaters in the freezer until very cold. In another medium bowl, combine the sweetened condensed milk, vanilla …
From goodlifeeats.com
From goodlifeeats.com
BROWN SUGAR-BOURBON ICE CREAM RECIPE | BON APPéTIT
Web Sep 17, 2012 Step 3. 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 …
From bonappetit.com
From bonappetit.com
BOURBON CHERRY CARAMEL ICE CREAM - CHEF LINDSEY FARR
Web Jul 19, 2018 Turn on the ice cream maker and pour the cream mixture into the moving, frozen bowl. Churn 25-30 minutes or until the ice cream is soft and creamy. It will look …
From cheflindseyfarr.com
From cheflindseyfarr.com
4-INGREDIENT BOURBON CARAMEL SAUCE | MINIMALIST BAKER RECIPES
Web Dec 6, 2012 Simmer sugar and water on medium heat, swirling pan NOT stirring for about 15 minutes or until a deep amber color is reached. Watch closely as not to let it burn. …
From minimalistbaker.com
From minimalistbaker.com
15-MINUTE BOURBON CARAMEL SAUCE - FORK IN THE KITCHEN
Web Nov 18, 2020 Add butter, bourbon, vanilla extract, and sea salt, if using. Stir to combine, as the butter melts in. Let cool slightly and transfer to a heat-proof glass jar. The caramel …
From forkinthekitchen.com
From forkinthekitchen.com
MAPLE BOURBON ICE CREAM WITH SALTED CARAMEL SWIRL
Web Sep 22, 2016 1 1/2 cups heavy cream 1/4 cup maple flavored bourbon 1 Tbsp vanilla For the salted caramel swirl: 1 cup sugar 6 Tbsp butter cut in to pieces 1/2 cup heavy …
From sohappyyoulikedit.com
From sohappyyoulikedit.com
BOURBON ICE CREAM WITH BOURBON-CARAMEL SWIRL | RECIPE CART
Web 2 cups heavy whipping cream 1 cup whole milk ½ cup light brown sugar ¼ teaspoon kosher salt 6 large egg yolks 3 tablespoons (1½ ounces) bourbon 2 teaspoons vanilla bean …
From getrecipecart.com
From getrecipecart.com
MAKE THIS BOOZY BOURBON SALTED CARAMEL ICE CREAM -- NO SPECIAL ...
Web Oct 18, 2019 BOOZY BOURBON SALTED CARAMEL NO-CHURN ICE CREAM 35 minutes, plus about 6 hours freezing time. Makes 1 quart SALTED CARAMEL Makes ¾ …
From noellecarterfood.com
From noellecarterfood.com
NO-CHURN BOURBON PECAN CARAMEL ICE CREAM
Web Jul 7, 2020 Step 1: in a large sized bowl add the sweetened condensed milk, caramel sauce, vanilla extract and bourbon Step 2: stir with a spoon or spatula until well mixed …
From cookingonthefrontburners.com
From cookingonthefrontburners.com
HOMEMADE BOURBON PECAN CARAMEL ICE CREAM - GOODIE GODMOTHER
Web Apr 15, 2019 Instructions. Place the butter in a saucepan and melt over medium heat, stirring occasionally, until lightly browned. Add the chopped pecans and saute for about 2 …
From goodiegodmother.com
From goodiegodmother.com
BOURBON CARAMEL VEGAN ICE CREAM | MINIMALIST BAKER RECIPES
Web Jun 14, 2014 Add tapioca flour and HALF of the bourbon caramel and blend again. Chill remaining half of caramel. Add mixture to ice cream maker and churn according to …
From minimalistbaker.com
From minimalistbaker.com
BOURBON CARAMEL SAUCE FOR ICE CREAM AND MORE - UMAMI GIRL
Web Sep 20, 2021 Bourbon Caramel Sauce. Bourbon caramel sauce is a gently sophisticated take on the classic. Caramel requires a little bit of knowledge, but it's not nearly as hard …
From umamigirl.com
From umamigirl.com
BOURBON CARAMEL PEACH ICE CREAM - BUUCK FARMS BAKERY
Web Jul 8, 2021 In a freezer safe dish (I use a 9X9 metal baking pan) layer the ice cream and caramel sauce in three layers. Add 1/3 of the ice cream base, then swirl in 1/3 of the …
From buuckfarmsbakery.com
From buuckfarmsbakery.com
KENTUCKY BOURBON-CARAMEL SWIRL ICE CREAM - THE BOURBON FLIGHT
Web Apr 19, 2022 INGREDIENTS: Ice Cream Base 2 cups heavy whipping cream 1 cup whole milk ½ cup light brown sugar ¼ teaspoon kosher salt 6 large egg yolks 3 tablespoons …
From thebourbonflight.com
From thebourbonflight.com
You'll also love