Not too long ago, I got my June copy of Southern Living magazine and they had a feature on “Lightened Up!” Ice Cream. Lightened UP? No, thank you. If I’m making ice cream, I’m going all out – whole hog – I’m making the fattiest, richest, most decadent ice cream I can make! No holds barred ice cream or no ice cream at all, I say.
The article did give me an idea, though. One of the flavors they showed as a twist on their basic vanilla recipe was Bourbon cherry. I could work with that, now. I love Bourbon and I adore cherries…it sounded like a match made in heaven!
Being totally honest here, I really don’t eat a lot of ice cream. I don’t eat a lot of sweet things at all. AND I’m allergic to vanilla, which I omit to substitute other flavorings. So, if I do eat ice cream, it’s got to be good; it’s got to be homemade and it can’t be vanilla.
I’ll share my custard ice cream recipe…I’d love to attribute credit to somewhere/someone for it, but I have used this recipe for so many years and I’ve changed it so much, I honestly don’t know where it originated. It is the basis for all flavored ice creams I make.
I’ve got some additional variations of this recipe coming up in posts soon. Specifically, a strawberry version that was a special request. It’s not just your ordinary strawberry ice cream, either! Get your spoons ready!
- 2 cups half & half
- 2 cups heavy whipping cream
- 8 egg yolks
- ⅔ cup sugar
- 1½ cups cherries, drained from heavy syrup, coarsely chopped
- 3 tablespoons Bourbon
- In a heavy saucepan, bring the half & half and cream to a boil.
- Remove from heat.
- In a mixing bowl, whisk the egg yolks and the sugar until they are light, fluffy and pale yellow in color.
- Slowly add the cream mixture, whisking constantly until all the cream mixture is added to the eggs and sugar.
- Return the egg/sugar/cream mixture back to the saucepan.*
- Heat, over low heat, stirring constantly, for about 15 minutes or until the mixture coats the back of the stirring spoon.
- Cover and chill in the refrigerator.
- Once the mixture is cool, add it to the ice cream maker and freeze according to the manufacturer's instructions.
- Half way through the freezing add the cherries and Bourbon and complete the chilling process.
- (*) Note: I omit vanilla from everything and add other flavorings, but to make a vanilla or vanilla bean ice cream from this recipe, add 1½ teaspoons of vanilla bean paste or extract to the mixture at this point.