Can I get a woo hoo for another ice cream recipe?! Once the warm weather hits, there are few things I enjoy more than a nice scoop of ice cream to end the day. This recipe is an oldie but goodie in my ever-growing collection of favorite homemade ice cream recipes, and I felt it was time we talked about it.
After getting an ice cream maker as a wedding present two Octobers ago, I dove right into exploring all different varieties of ice cream. One that I just knew would win the hearts of my husband and in-laws was this Brown Sugar and Bourbon Ice Cream, because, well, bourbon. And right I was. I’ve made this ice cream so many times over the past year-and-a-half and it is always such a crowd-pleaser!
What’s so crazy, though, is that I never really thought about adding chocolate until this time around. Well, maybe I did think about it, but was just too lazy to give it a try…who knows. A couple of those bourbon-lover family members of mine also have a thing for chocolate, so I think the addition of semi-sweet chocolate chips is likely here to stay.
Just a funny aside here…that ice cream dish is not actually Barbie doll sized, although it looks that way next to the bourbon bottle. That’s actually just how ginormous a 1.75L bottle of Bulleit Bourbon is. For some reason Bulleit bottles of that volume just look so much bigger to me than that of other brands. They totally look like they’re made for a giant.
Enough for today. Go enjoy some ice cream. Or a glass of bourbon. Or both…you totally deserve it!
- ¾ cup dark brown sugar, packed
- ¾ cup whole milk
- 4 large egg yolks
- 1¼ cups heavy cream
- 1½ tablespoons bourbon (see note)
- pinch of kosher salt
- 1 teaspoon pure vanilla extract
- ¼ cup chopped semi-sweet chocolate chips
- In a medium saucepan over medium heat, combine the brown sugar and milk. Stir until sugar is dissolved and the mixture comes to a simmer, then lower the temperature to medium-low.
- In a small mixing bowl, whisk together the egg yolks. Slowly drizzle in a few ladles of the hot milk mixture to temper the yolks.
- While stirring, slowly drizzle the tempered egg yolks into the saucepan with the milk mixture. Cook while stirring, making sure to scrape along the bottom as you go, until completely thickened (about a minute or so).
- Set up an ice bath with an empty medium-sized heatproof bowl set over a larger bowl containing water and ice. Place the heavy cream and bourbon in the medium bowl. Perch a mesh sieve set over top of the medium bowl.
- Pour the custard through the mesh sieve and into the medium bowl containing the heavy cream and bourbon.
- Mix the salt and vanilla extract into the milk/heavy cream mixture.
- Allow the ice cream base to cool in the medium bowl in the ice bath for 30 minutes, adding more ice as needed.
- After ice cream base has cooled slightly, transfer to a large, gallon-sized Ziploc bag (I always use a ladle for this part). Seal the bag. Transfer the bag to the fridge to chill for 2-3 hours (it needs to get nice and chilled before churning). The ice cream base can be made a day in advance.
- Once your ice cream base is chilled and your churner is set up and ready to go, snip the tip of one of the corners of the Ziploc bag and pour base into churner. Churn ice cream according to manufacturer’s directions.
- Once churned, stir in chocolate pieces.
- Transfer ice cream to a freezer safe container (I love these Tovolo containers). Lay parchment paper or plastic wrap directly on top of ice cream before putting top of storage container on to prevent ice crystals from forming.
- Freeze ice cream for at least 4 hours prior to serving.
- Scoop, serve, and enjoy!
Recipe slightly adapted from Girl in the Little Red Kitchen