Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

           

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

» Pale Yellow

Cream together butter and sugar until pale yellow.

Chocolate Bourbon Ice Cream

Tracy Byrne

All the cool kids drink bourbon.  At least in my mind this is true.  I want to be a cool kid, so I've been drinking bourbon lately, a lot of bourbon!  Not only have I been drinking a lot of bourbon, but I've been baking with it.  The second bourbon recipe in less than a week, I'm doing well!  I'm obviously drinking bourbon as I write this post.

I wanted to make this ice cream months ago after I bought my ice cream maker because I knew new roommate Andrea was a bourbon and chocolate fan.  Well life got busy and now it's mid-September.  The original recipe called for a cup of liquor, but I suspected that would be too much after my first attempt at Kahlua ice cream not freezing, so I reduced the amount of Bourbon to 1/2 cup.

Right decision!  The ice cream was perfectly rich and creamy and had a super intense chocolate flavor.  You could definitely taste the bourbon but not so much so that it would punch you in the face.  I adore the deep, dark chocolate color and flavor from the almost black cocoa powder!  Chocolate bourbon ice cream is an excellent thing to keep in your freezer.

Print the Recipe!

Chocolate Bourbon Ice Cream Adapted from Calamity Jennie Yield - 1 quart

3 cups whole milk 8 egg yolks 1 cup powdered sugar 1/2 cup dark cocoa powder 2 teaspoons vanilla 1/2 cup bourbon

  1. Make sure the bowl of your ice cream maker is in the freezer the night before.
  2. Add the milk to a medium saucepan and heat until warm.
  3. While the milk is heating, whisk the egg yolks and powdered sugar together.
  4. Add the hot milk into the eggs by laddlefills, whisking the egg yolks the entire time.  Once most of the milk is incorporated into the eggs and they are warm, add the mixture into the pot on the stove.
  5. Add the cocoa powder and whisk to combine.  Heat and stir the ice cream base until it thickens.  Remove from the heat and whisk in the bourbon and the vanilla.
  6. Pour the mixture through a fine sieve and refrigerate until cold, I refrigerated overnight.
  7. Churn the ice cream base according to the manufacturer's directions.
  8. Spoon into a container and freeze until firm.