It’s a special occasion whenever family comes into town. Tom’s mom came into town for a short visit and wanted to make ice cream with us. While her favorite flavor is plain vanilla, we decided to add another layer of complexity to the flavor by adding bourbon to the mix. While we think it’s just grand, if you aren’t feeling boozy, just omit the bourbon altogether. You’ll still have a delicious spoonful to enjoy with pie, cake, etc. without fussing with the additional steps.
We split the bourbon into two parts- one in the boil to let the alcohol burn off while still lending its flavor, and a smaller proportion at the end to provide that boozy kick.
Don’t throw away the vanilla bean after it’s been infused. The vanilla bean casing can be used to lend their fragrance to sugar- Wash the rind and dry on a plate until brittle (will break easily). Then place in your sugar jar for a vanilla sugar that adds another taste element to your baking.
Ice Cream for Breakfast
We started the weekend off right, with a scoop at brunch with chocolate chip banana buckwheat pancakes. Add the chocolate chips and banana before flipping to the second side.
Vanilla Bourbon Ice Cream ( makes 1 quart)
Adapted from Jenni’s Splendid Ice Cream
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoon cream cheese, softened
1/8 teaspoon salt
1 1/4 cup heavy cream
2/3 cup sugar
2 tablespoon corn syrup
1 vanilla bean
1 oz plus 1/2 oz bourbon
1 teaspoon vanilla extract
1. The night before, freeze the bowl.
2. Mix 2 tablespoons of milk with the cornstarch in a bowl to make a slurry.
3. Whisk the cream cheese and salt in a medium bowl until smooth.
4. Make a ice and water bath in a large bowl.
5. Clean the seeds from the vanilla pod- Slice the bean lengthwise. Using the blunt edge of the knife, scrape the seeds out of the pod. Save both piles.
Scraping the vanilla bean
6. Over medium- high heat, bring to a boil for 4 minutes the milk, cream, sugar, corn syrup, vanilla seeds and bean casing, and 1 ounce of bourbon.
7. Remove from heat and slowly whisk in the cornstarch mixture. Bring back to a boil over medium high heat and boil and stir for a minute, until slightly thickened. Remove from heat.
8. Gradually whisk the hot mixture into the cream cheese until smooth. Add the teaspoon of vanilla and 1/2 oz of bourbon. Pour into a sealable bag and place in ice bath until chilled, about half an hour.
9. Remove the vanilla bean. Pour chilled liquid into the ice cream maker and spin. Pack in an airtight container, with a piece of parchment paper pressed into the top. Freeze in the back of the freezer for about four hours. Note: Because of the alcohol, this ice cream is softer than others.
Remember, Mother’s Day is just around the corner!