Bourbon Coffee Ice Cream
This Bourbon Coffee Ice Cream might just blow your mind!
Yes we shall! Oh what’s that? You want something crunchy? How about some walnuts? Sounds good to me too.
To make this ice cream I followed a recipe that I’ve made before and just added walnuts and bourbon near the end of churning. I already knew this recipe was a winner so I figured, why fuss with it too much? If you don’t want to add the bourbon and walnuts, you can omit them and have a perfect coffee ice cream.
You guys know my pals, OXO don’t you? Well they sent me a bunch of their tools that helped a lot while making this ice cream. I just love them over there. They make the most useful kitchen equipment that really makes my life easier while cooking or baking.
For this recipe, I used these products from OXO:
- LockTop 50-5/7-Ounce Square Container with Green Lid
- Mini Chopper
- Silicone Spatula
- 2-Cup Angled Measuring Cup
- 4-Piece Mini Measuring Beaker Set
- Solid Stainless Steel Ice Cream Scoop
I must say that my favorite item out of the bunch was the Mini Chopper. It helped so much with chopping almost a cup of walnuts. I hate chopping nuts. Actually, I hate chopping anything and usually try to just crush nuts with my hands as I’m adding them to any dish because I’m lazy.
The LockTop container was extremely helpful in freezing the completed ice cream. I usually have to scramble for something suitable to shove into the freezer and then once I find a container, it won’t fit into the freezer. This is perfectly sized for the ice cream and freezer space!
I added bourbon and walnuts to this ice cream recipe but if you aren't a fan of either of these ingredients, feel free to omit them and you will still have a delicious ice cream recipe on your hands.
Yield: 1 quart
Prep Time: 30 min
Cook Time: 15 min
Total Time: 6 hour 45 min
3/4 cup walnuts
1 1/2 cups heavy cream
1 1/2 cups milk
3 egg yolks
2 whole eggs
3/4 cup sugar
3/4 cup brewed coffee
1/4 cup bourbon
Chop the walnuts and set aside until the very end of churning.
Combine eggs, yolks and sugar in a medium sized mixing bowl.
Heat milk and cream in a medium saucepan; do not let boil. Scorch the milk until it is near boiling.
Turn off heat. Incorporate 1 cup of the hot milk mixture into the egg mixture while beating continuously. Do not let the eggs cook!
When it has cooled, pour the cooked mixture into the remaining milk and cream, continue to beat. Heat mixture under medium low, while constantly whisking, until the consistency is thick enough to coat the back of a spoon.
Remove from heat and whisk in the brewed coffee.
Pour mixture into a bowl and cover. Chill until completely cool.
Once it is completely cool, pour mixture into ice cream maker and follow your machine’s directions for churning. Add the bourbon. Once the bourbon is incorporated, scoop the soft churned ice cream out of the ice cream maker and gently mix in chopped walnuts. Transfer to a container with a plastic utensil or spatula. Store in an airtight container in the freezer until frozen.
For use with the KitchenAid Ice Cream Maker Attachment, pour the mixture into the freezer bowl and churn for about 20 minutes. Add the bourbon near the end of churning. Scoop the soft churned ice cream out of the ice cream maker and gently mix in chopped walnuts. Transfer to a container with a plastic utensil or spatula. Store in an airtight container in the freezer until frozen.
Adapted from: Not Eating Out in New York
Disclosure: I was provided product from OXO for their #IceCreamforOXO campaign. All opinions are my own. Amazon Affiliate links are in used throughout this post.