Bourbon Sour Cherry Ice Cream
Bourbon Sour Cherry Ice Cream
Embedded Files
Ingredients
Ingredients
2 cups heavy whipping cream
14 oz can sweetened condensed milk
1 tsp vanilla
2-3 oz bourbon
1-1 1/2 cups sour cherry syrup:
3/4 lb - 1 lb cherries
Zest of 1 lemon
1/2-3/4 cup each of white and dark brown or light bright sugar
1/2 cup water
Gear
Gear
Stand or Hand Mixer
Quick Start
Quick Start
Whip heavy whipping cream and 1 oz bourbon (if desired) to stiff peaks.
In a separate bowl, combine sour cherry syrup, sweetened condensed milk, vanilla, and an additional 1-2 oz bourbon (if desired)
Fold together, careful to keep as much air in the whipped cream as possible.
Spoon into large tupperware or loaf pan, cover, and freeze for 18-12 hours before serving.
The Deets
The Deets
Yield: ~2 quarts
Freeze Time: 12 hours
About this Recipe
About this Recipe
One day...
Method
Method
Make the syrup:
Combine all ingredients in a non-stick pan, bring to boil then simmer 40 minutes.
Cool slightly, then pour through a mesh strainer and use a spatula to mush up all of the cherries and get as much juice out as possible. Discard the leftover fruit (or pick the pits out and save).
Cool in the fridge.
Ice Cream
Add the heavy cream and half of the bourbon to the stand mixer. Whip to stiff peaks.
While the heavy cream is whipping up in another bowl combine the sweetened condensed milk, cherry syrup, vanilla, and the rest of the bourbon.
Once the whipped cream has reached stiff peaks, add some (about a cup but no need to measure) to the cherry mixture and fold in until texture is uniform. This lightens the cherry mixture so it doesn't knock all the air out of the whipped cream - that air is what will make the ice cream fluffy!
Once this is fully incorporated, add half of your lightened cherry mixture back to the whip cream and fold until incorporated. Repeat with the rest of the mixture.
Spoon into a loaf pan or large tupperware with lid and freeze at least 12 hours.
Page updated
Google Sites
Report abuse