Roasted Cherry Bourbon Ice Cream.
Ice cream is my jam y’all. Specifically homemade ice cream. I give my little Cuisinart ice cream maker a workout all year long but especially in the summer time. I make my ice cream the way my Momma taught me. Custard based. It’s all that and a bag of chips.
From her base vanilla ice cream recipe the flavor options are limitless. I’ve made at least a dozen variations here on the blog. Everything from your basic chocolate to a Sweet Corn Ice Cream with Blueberry Balsamic Sauce. Something for everyone to throw in a waffle cone and go to town on.
Momma had an old school retro chic crank handle ice cream maker that you had to fill with rock salt and churn until the ice cream was to the right consistency. I think she inherited it from my Grandma. It was a giant PITA (pain in the you know what) but we cranked that handle because we wanted ice cream. It was an arm workout for sure. I’m very thankful for my Cuisinart that does all the arm work for me.
You can make the BOURBON ROASTED CHERRIES in advance or while the ice cream base is chilling prior to churning. You’ll just want them to be at least room temperature before mixing them into the ice cream base. I strongly urge you to make extra cherries because they’re insanely delicious. Because too many cherries is not part of my vernacular, they’re also great to top your cone or cup with.
I’m a cherry enabler, what can I say. So while cherries are still in the markets grab a few containers and to to roasting!
- 6 egg yolks
- 1 cup + 4 tablespoons granulated sugar
- 3 cups whole milk
- 1 cup heavy whipping cream
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 1 cup bourbon roasted cherries
1. Into a stand mixer bowl add egg yolks and 1 cup sugar. Mix until mixture is light in color and creamy.
2. Into a heavy bottom sauce pan add milk, cream, salt, vanilla extract and remaining sugar. Stir to combine. Heat mixture over medium heat and cook until small bubbles appear on sides (do not bring to boil). Remove from heat.
3. Gradually add egg mixture to liquid, stirring as you go. Return pan to heat and cook over medium heat until mixture thickens and coats the back of a wooden spoon. Remove from heat.
4. Allow pan to come to room temperature OR place over an ice bath to cool it more rapidly.
5. Transfer to refrigerator and allow to chill completely.
6. Add cherries and churn mixture according to your machine’s manufacturer’s directions.
7. Transfer to a freezer safe container and freeze until ready to serve.
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