A few weeks back I attempted my first batch of beer with a buddy…we’ll see how that turns out in a couple weeks and I’ll let you all know if it is delicious or tastes like the backside of a skunk. In any case, the wife as she is aught to do, wanted to cook up something special for the occasion. Since we had some friends coming over that had our same affection for booze we decided maybe some homemade ice cream was in order…but with, you know, booze in it. A long time ago we had purchased a Jeni’s Splendid Ice Cream cookbook. If you haven’t had the pleasure of eating Jeni’s ice cream before…do yourself a favor, stop reading, buy some, and thank me later. Seriously, their whisky pecan and riesling poached pear are freaking amazing. I digress…
So as we turned the pages of the cookbook we saw a few recipes for ice cream with beer, but we landed on the one with bourbon. We were already going to be drinking beer that evening so why not make our dessert with some hard liquor. Once we read over the recipe and saw there wasn’t too much to the ingredients and making of the ice cream, we were in. Really, the wife was in because she did all the work. I tasted per usual.
The directions below make the ice cream look like a bit to put together. In actuality it wasn’t bad at all. The first batch we thought may have gotten a little messed up because we (read, me) left the burner on where the cream cheese was so it got reeeeaaalllll liquidy (that’s not a word folks). However, even with that screw up, it all came together. Really we just dirtied a lot of pots and dishes. After our first batch, the second was a breeze. The pecans, the ice cream, it was all too easy. Once the ice cream was all and cooled in the ice bath it was into the ice cream maker.
We poured the ice cream into the maker and let it go for about an hour. Towards the end we threw in the pecans to get mixed in. Once the ice cream churned for an hour we put it into the airtight container with the parchment as directed. Into the bottom of the freezer we have in the basement the ice cream went and we forgot about it until the evening. I mean…we had some tastes throughout the process, but most of the ice cream made it into the freezer for our guests.
After dinner it was time to break out the ice cream. I grabbed it from the basement, the wife grabbed some little bowls, and it was time to see what we were working with. The ice cream was at a just right consistency where it scooped out super smooth. We did a couple scoops into the bowl and topped the servings with some extra salty buttered pecans we had left over. And…holy shit ya’ll! The final results were delicious. The pecans cut into the vanilla and bourbon perfectly. If you’re a fan of bourbon then you have to try to make this. If you’re not a fan of bourbon, you have to try and make this (maybe with a little less bourbon). I’m not really a bourbon drinker and I thought the ice cream was great. Sweet, salty, a little something extra as the bourbon goes down…just great.
In the end here, it was a hit. Even when we had guests come into town the next week, it went over great with them as well. After such success with our first batch we’re trying to figure out when we’re going to make the rum and coconut ice cream! Who’s coming over?
Bourbon Ice Cream
- 2 Cups Whole Milk
- 1 Tablespoon plus 1 Teaspoon Corn Starch
- 1 1/2 Ounces (3 Tablespoons) Cream Cheese, Softened
- 1/4 Teaspoon Fine Sea Salt
- 1 1/4 Cups Heavy Cream
- 1/2 Cup Sugar
- 2 Tablespoons Light Corn Syrup
- 1/4 Cup Bourbon
- Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
- Whisk the cream cheese and salt in a medium bowl until smooth.
- Fill a large bowl with ice and water.
- Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat and boil for 4 minutes. Remove from the heat, and gradually whisk in the cornstarch flurry.
- Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from heat.
- Gradually whisk the hot milk mixture into the cream cheese until smooth. Stir in the bourbon.
- Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed back in the ice bath. Let stand, adding more ice as necessary, until cold. About 30 minutes.
- Pour the ice cream base into the frozen canister and spin until thick and creamy.
- Pack the ice cream into a storage container folding in 3/4 cup Salty Buttered Pecans (see below) as you go, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
Salty Buttered Pecans
- 3/4 Cup Nuts (pecans for this recipe) halves or quarters
- 1 Tablespoon Unsalted Butter, Melted
- 1/2 Teaspoon Fine Sea Salt
- Preheat the oven to 350 F.
- Combine the nuts with the butter and salt in a bowl, tossing to coat.
- Spread evenly on a baking sheet and bake for 10-15 minutes, turning once, until crisp and aromatic. Let cool completely.