Tuesday, April 19, 2016

Bourbon and Cinnamon Ice Cream


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It is almost ice cream season!  I have gotten my ice cream maker out and I am starting to experiment with my new summer flavors.

I am liking to use my Maker's Mark Bourbon in these dessert creations lately.  My ice cream is not over powering but you still enjoy the flavor of the bourbon.  The star of this ice cream is the cinnamon.  Not only is this a good summer treat but with the cinnamon it will also be a treat that we will enjoy in the fall.

When Bill and I first married he did refrigeration work for a restaurant named Bill Knapp's.  This ice cream reminds me of a cinnamon ice cream that Bill Knapp's served on their fall menu.
In these picture I also have my Boozy Blond Brownies.  These are also made with bourbon and my homemade vanilla vodka.  They were really good to eat along with the ice cream.

Bourbon and Cinnamon Ice Cream

2 cups heavy whipping cream
1 cup half and half
3/4 cup brown sugar
1/8 teaspoon salt
1 teaspoon cinnamon
6 egg yolks
2 tablespoons Maker's Mark Bourbon
1 teaspoon vanilla

Place egg yolks in a small bowl and set aside.

In a sauce pan bring to almost a boil whipping cream, half and half, brown sugar, salt and cinnamon.

When mixture is steaming from being hot, take about 1/4 cup  of the cream mixture and pour into your egg yolk bowl to temper your egg yolks.  

Pour the tempered egg yolks into the sauce pan and stir constantly until mixture comes to a boil. Take pan off the stove and stir in bourbon and vanilla.

Pour ice cream mixture into a glass bowl, cover and place in freezer for 1 hour or until mixture is really cold but not frozen.

Pour the cold ice cream mixture into your ice cream maker and churn according to manufactures directions.

After the ice cream is done churning pour into a freezer proof bowl, cover and place in the freezer for at least 4 hours or overnight so the ice cream can get hard.... enjoy