Cherry bourbon ice cream
A creamy homemade ice cream made with a custard base, swirled with bourbon-soaked cherries for a decadent twist. Perfectly smooth, lightly boozy, and bursting with fruit flavor, this frozen dessert is a showstopper for summer gatherings or anytime you crave something indulgent.
Equipment
- 1 Ice Cream Maker
- 1 Medium saucepan
- 1 Mixing Bowl
- 1 Fine mesh strainer
- 1 Wooden Spoon
- 1 Plastic wrap
- (1) Storage Container with Lid
Ingredients
Ice Cream Base
- 425 mL whole milk 3.25% fat
- 200 mL heavy cream 35% fat
- 50 g granulated sugar
- 1 vanilla bean split and seeds scraped
- 1 pinch kosher salt
- 5 large egg yolks
- 50 g granulated sugar
Boozy Cherries
- 280 g fresh Bing cherries halved and pitted
- 30 g granulated sugar
- 15 mL water
- 15 mL bourbon
Instructions
- Prepare the Ice Cream Maker: Before starting, place the ice cream maker drum in the freezer for at least 24 hours. This ensures it’s fully frozen, which is essential for creating smooth, creamy ice cream. If the drum isn’t cold enough, the mixture won’t churn properly and could result in icy or uneven texture.
- Infuse the Cream and Milk: In a medium saucepan, combine the whole milk and heavy cream. Add 50 grams of granulated sugar and a pinch of kosher salt. Split the vanilla bean lengthwise and scrape the seeds into the milk mixture, then drop in the pod. Heat the mixture over medium heat until it begins to simmer, just below boiling. Remove from heat and allow the mixture to steep for 30 minutes, letting the vanilla flavor fully infuse into the cream for a rich, aromatic base.
- Whisk the Egg Yolks: While the milk and cream are steeping, place the egg yolks in a medium mixing bowl. Add 50 grams of granulated sugar and whisk vigorously until the yolks lighten in color and thicken slightly. This step adds structure to your ice cream and ensures a creamy, custard-like texture. Set a fine mesh strainer next to the stove for later use.
- Temper the Eggs: Return the milk mixture to medium heat until it reaches a gentle simmer. Slowly pour about half of the hot milk mixture into the egg yolks while whisking constantly. This process, called tempering, prevents the eggs from scrambling. Once combined, pour the egg-milk mixture back into the saucepan with the remaining milk.
- Cook the Custard: Stir the custard continuously with a wooden spoon over medium heat. Cook until it thickens enough to coat the back of the spoon and leaves a clean line when you run your finger through it (a technique known as “à la nappe”). Avoid letting it boil, as this could curdle the eggs. Once the custard reaches the desired consistency, remove it from heat.
- Strain and Chill the Custard: Immediately pour the custard through the fine mesh strainer into a clean bowl to remove any cooked egg bits and the vanilla pod. Cover the surface with plastic wrap to prevent a skin from forming. Let it cool in the freezer for about 30 minutes, then transfer to the refrigerator to chill completely, preferably overnight. This step ensures a smooth, creamy texture in your finished ice cream.
- Prepare the Bourbon Cherries: While the custard chills, place the halved, pitted cherries in a small saucepan with 30 grams of sugar and 15 mL of water. Cook over medium heat for 10–15 minutes until the cherry juices thicken slightly. Remove from heat, stir in 15 mL of bourbon, and allow to cool to room temperature. Transfer to a container and refrigerate overnight. This infusion gives the cherries a rich, boozy flavor that complements the creamy custard.
- Churn the Ice Cream: Once the custard and cherries are fully chilled and the ice cream maker drum is frozen, pour the custard into the ice cream maker and churn according to your machine’s instructions. This usually takes 15–20 minutes. The mixture should thicken and reach a soft-serve consistency.
- Add the Cherries: During the last few minutes of churning, fold in the bourbon-soaked cherries, or alternatively, swirl them into the ice cream after transferring it to a storage container. Be gentle to maintain the shape of the cherries and prevent them from breaking down completely.
- Freeze Until Firm: Immediately transfer the churned ice cream to an airtight container. Cover with plastic wrap to minimize ice crystals, seal the lid, and freeze for several hours until firm. Homemade ice cream tends to harden in the freezer, so plan to remove it about 10 minutes before serving to allow it to soften slightly for easy scooping.
- Serve and Enjoy: Scoop the ice cream into bowls, cones, or over desserts like brownies or pies. Garnish with extra cherries or a drizzle of dark chocolate if desired. This Bourbon Cherry Ice Cream is rich, creamy, and perfectly balanced with a hint of bourbon and the natural sweetness of cherries—a treat that’s both indulgent and impressive for any occasion.
Notes
- Freeze the ice cream maker drum at least 24 hours in advance to ensure proper churning.
- Chill the custard overnight for a smooth, creamy texture.
- Add cherries toward the end of churning or swirl them in after transferring to the container to avoid breaking the fruit.
- Homemade ice cream can become very firm in the freezer—let it sit at room temperature for 10 minutes before scooping.
- Adjust bourbon quantity to taste; reduce for a lighter flavor if serving to children or non-drinkers.
