Ice cream time is pretty much year round in El Paso, but it’s really starting to heat up here. I bought a Cuisinart ice cream maker a month ago at Costco for a really good price, and have had fun creating weird flavors with it. At first I kept it vegan, but last week I broke out the milk and heavy cream. I made an almond-coconut milk with roasted cinnamon ice cream that tasted like horchata. Then, I made a coconut chocolate chip ginger ice cream, which was a little funky and more on the sorbet side. Last week, I made this bourbon ice cream without egg yolks.
It took me two days to make it. Day one went into making the “custard” and chilling it in the fridge overnight. Day two was churning it in the ice cream maker and letting it set in the freezer overnight. I knew that it wouldn’t completely set since it had so much alcohol and was missing the yolks, but it was the consistency of a runny milkshake after a go in the maker. After all the worry it ended up setting quite well. It was so rich and creamy, and didn’t even melt right away. You can REALLY taste the bourbon, so if you don’t like bourbon, you won’t like it. One of my friends who doesn’t mind bourbon thought it was too strong, and that I should have cooked some of the alcohol out. I don’t care, I loved this decadent ice cream and would never waste alcohol.
I know I’ve posted about a dairy-based ice cream, but did you know that most ice cream cones, including the ones pictured below are vegan?
Bourbon Ice Cream
1 ½ cups 2% or whole milk
2 cups heavy whipping cream
¼ cup brown sugar
2 tablespoons corn starch
½ teaspoon sea salt
2 tablespoons vanilla extract
½ cup bourbon
Combine the cream, milk, sugar, and salt in a large saucepan and cook, stirring frequently, over medium heat. When the cream mixture is starting to steam and tiny bubbles have formed along the edge, whisk in the corn starch. Stirring constantly, cook over low heat roughly 5 minutes, or until the cream mixture has thickened enough to coat the back of a wooden spoon. Turn off heat and stir in the bourbon and vanilla extract.
Pour into a large bowl, cover, and chill for 5 hours or overnight (for the best chill, place the bowl of “custard” over a bowl of ice water.). Process according to your ice cream maker’s instructions, noting that the ice cream could be quite runny after 20-30 minutes of churning. Spoon ice cream out of ice cream maker and freeze for as long as you can, preferably overnight for a well-cured scoop.