Cherry Bourbon Ice Cream Recipes

CHERRY BOURBON ICE CREAM

Steps:

• In a small saucepan, stir together the cherries and 3 tablespoons the sugar. Simmer over medium heat about 6-8 minutes or until the sugar dissolves and the sauce thickens slightly. Transfer to a small bowl and cool to room temperature, cover with plastic wrap, and refrigerate until cold.
• Meanwhile, set a fine mesh strainer over a medium sized bowl and set the bowl over a large container of ice water.
• In a medium saucepan over medium heat, heat the cream, milk, and the vanilla seeds and pod and 1/4 cup sugar stirring occasionally, until steam appears and the liquid is hot (175 degrees) about 5 minutes.
• When the milk mixture is cooking, in a separate bowl, whisk the yolks and 1/4 cup of sugar together until smooth. Slowly whisk about 1 cup of the hot milk mixture into the yolks to temper them. Then slowly whisk the tempered yolk mixture back into the remaining hot milk mixture. Continue to cook the custard mixture over medium heat until it is very hot but not simmering (180-185 degrees).
• Pour the custard mixture into the strainer bowl set in the ice bath and let cool, stirring occasionally, for about 10 minutes. Remove the custard mixture from the ice bath, stir in vanilla extract, cover tightly with plastic wrap and refrigerate until very cold (40 degrees), about 3 hours.
• Right before you are ready to churn the ice cream, remove and discard the vanilla pod, pour mixture into a blender, add half of the cherry mixture and purée.
• Pour the mixture into the ice cream canister and churn following the manufacturer's instructions until the mixture resembles the consistency of thick whipped cream. Add bourbon, remaining cherry mixture and continue churning until the mixture resembles soft served ice cream.
• Transfer the ice cream to an airtight container. Cover the container and freeze the ice cream until it is firm, about 3 hours.

CHERRY BOURBON ICE CREAM

Steps:

• Freeze the ice cream maker drum in the freezer at least 24 hours prior to churning your ice cream.
• In a medium saucepan, heat the milk, cream, 50 grams of sugar, and a pinch of salt, along with the vanilla bean (split, seeds scraped into the pan of milk). Heat it on medium til it comes to a simmer, then take it off the heat and let it steep for about 30 minutes.
• Meanwhile, whisk the egg yolks with 50 grams of sugar til they have lightened in color. Prepare a bowl with a strainer and set it next to the stove.
• Bring the milk mixture back up to a simmer, then temper the eggs with half the milk mixture, and pour it all back into the pan.
• Stir the mixture with a wooden spoon on medium heat til it coats the back of a spoon (à la nappe). You will know the custard is done cooking when you give the mixture a stir, and it stops moving right away (unlike fluid milk that would keep swirling around the pan). Immediately take the pan off the heat and strain the custard into the bowl you set aside. Cover with plastic wrap and chill in the freezer for about 30 minutes, then transfer the bowl to the fridge to chill overnight.
• To prepare the boozy cherries, heat the halved cherries with the sugar and water on medium heat for about 10-15 minutes, til the juices have thickened. Take it off the heat, add the bourbon, and transfer to a container to chill in the fridge over night.
• When your ice cream drum, custard, and cherries have all chilled overnight, churn the ice cream (according to your machine's instruction booklet). I let mine churn for at least 15 minutes til it's really thick. You can add the cherries towards the end, or swirl it on top of the ice cream, directly in the container you will be storing your ice cream in. When the ice cream is made, immediately transfer it to a container and get it into the freezer.
• Homemade ice creams set very hard. Take it out of the freezer for about 10 minutes or so before serving.

CHERRY-BOURBON ICE CREAM

Steps:

• In 3-quart heavy saucepan, stir together sweetener, cornstarch and salt with whisk. Gradually stir in milk and half-and-half. Cook over medium heat 8 to 10 minutes, stirring constantly, until mixture thickens slightly. Remove from heat.
• In small bowl, beat egg yolk until slightly thickened. Gradually stir in about 1 cup hot cream mixture. Add yolk mixture to remaining hot cream mixture, stirring constantly with whisk. Stir in vanilla. Pour mixture through fine-mesh strainer into large bowl; discard solids. Cool 1 hour, stirring occasionally.
• Press plastic wrap on surface of cream mixture; refrigerate 8 to 24 hours. Pour mixture into 1 1/2-quart ice-cream freezer and freeze according to manufacturer's directions; stir in cherries and bourbon halfway through freezing. Let stand at room temperature 5 to 10 minutes before serving.

CHERRY-BOURBON ICE CREAM

Steps:

• Cook 1 1/2 cups halved pitted cherries, 2 tablespoons sugar, and 1 tablespoon water in a small saucepan over medium heat, stirring occasionally, until syrupy, 8-10 minutes. Remove from heat and stir in 1 tablespoon bourbon; let cool. Process custard and fold in cherry mixture just before transferring to freezer.

CHERRY BOURBON BALLS

Steps:

• In the microwave oven or over a double boiler, melt chocolate chips, stirring occasionally until smooth. Remove from heat and stir in the bourbon and corn syrup.
• In a medium bowl, toss together the crushed vanilla wafers and ground walnuts. Pour the chocolate mixture over the crumbs in the bowl and blend well using your hands. Shape into 1 inch balls and press a cherry half into the center of each one. Roll each cookie in confectioners' sugar to coat.
• Store in an airtight tin for at least a week before serving.