Alright, people, let’s be honest — there’s no such thing as TOO much ice cream. That’s why, before we wrap up Ice Cream Week, we have one last recipe for you. This recipe goes way back, and by that I mean wayyyy back! This is actually my great grandmother’s vanilla ice cream recipe. But we added a twist, a very boozy twist. We’ve taken this oh-so-simple homemade vanilla ice cream recipe, and added brown sugar and bourbon for the ultimate spiked summer sweet.
Ingredients:
– 2 ½ cups half and half
– 1 ½ cup whole milk
– ½ cup brown sugar
– ¼ cup granulated sugar
– 1 ½ teaspoon of vanilla
– ⅛ teaspoon salt
– 1 shot of bourbon (any brand)
Materials:
– Ice cream maker
Instructions:
1. Pour one cup of half and half, the brown sugar, the granulated sugar and the salt into sauce pan. Scald but do not boil. Stir until sugar has dissolved into the cream.
2. Pour mixture into a bowl and chill in the fridge for three to four hours. If your ice cream maker has trouble staying cold, we recommend chilling overnight (related: best ice cream maker).
3. Add 1 ½ cup whole milk and and 1 ½ cups of half and half to your cream and sugar mixture. If you like sweeter ice cream, you can substitute heavy whipping cream instead of half and half here.
4. Add the bourbon and vanilla. Stir thoroughly.
5. Pour mixture into ice cream maker.
6. Follow the directions for your ice cream maker to allow the ice cream to freeze.
7. Put the ice cream in the freezer for two or three hours.
Pour one cup of half and half, the brown sugar, the granulated sugar and the salt into sauce pan. Scald but do not boil. Stir until sugar has dissolved into the cream. Then, pour the mixture into a bowl and chill in the fridge for three to four hours. If your ice cream maker has trouble staying cold, we recommend chilling overnight.
Add 1 ½ cup whole milk and and 1 ½ cups of half and half to your cream and sugar mixture. If you like sweeter ice cream, you can substitute heavy whipping cream instead of half and half here.
Add the bourbon and vanilla. Stir thoroughly.
Pour cream mixture into ice cream maker. (Careful not to spill like I did, eek.)
Follow the directions on your ice cream maker to allow the ice cream to freeze. The ice cream freezes in our freezer in 20 to 30 minutes, but yours may be different. Finally, put the ice cream in the freezer for two or three hours. This let’s the ice cream set a little bit more, so it won’t be too soft.
We *highly* recommend serving with apple pie ;)
Woot! You’re done.
Have you ever made boozy ice cream before? Share pics of your favorite recipe on Instagram and tag @britandco!
