Bourbon Cherry Ice Cream

Bourbon Cherry Ice Cream

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!

P~

Bourbon Cherry Ice Cream

 

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This recipe is a basic custard style ice cream. The very best thing about it is that it is the perfect foil for whatever flavor you wish to make. In this version, I have done Bourbon & Cherry.

Author: The Saucy Southerner

Serves: A bit over a quart

Ingredients

• 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

Instructions

1. In a heavy saucepan, bring the half & half and cream to a boil.
2. Remove from heat.
3. In a mixing bowl, whisk the egg yolks and the sugar until they are light, fluffy and pale yellow in color.
4. Slowly add the cream mixture, whisking constantly until all the cream mixture is added to the eggs and sugar.
5. Return the egg/sugar/cream mixture back to the saucepan.*
6. Heat, over low heat, stirring constantly, for about 15 minutes or until the mixture coats the back of the stirring spoon.
7. Cover and chill in the refrigerator.
8. Once the mixture is cool, add it to the ice cream maker and freeze according to the manufacturer's instructions.
9. Half way through the freezing add the cherries and Bourbon and complete the chilling process.
10. (*) 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.

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3.2.2089

I know there are much more modern ways to make ice cream, but I use my good ol’ White Mountain freezer…outside.

The chopped cherries, soaking up some Bourbon…

Half way through the freezing process, the bourbon and cherries added…

Fresh out of the churn…

Poured into a stainless steel bowl to finish freezing in the refrigerator freezer.