Cherry Bourbon Ice Cream Recipes
CHERRY-BOURBON ICE CREAM
This homemade frozen treat for grownups is made special with cherries and the subtle taste of bourbon.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 11h20m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 160, Carbohydrate 22 g, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 80 mg
BOURBON WHIPPED CREAM
Take your favorite pie, ice cream and cake to the next level with a dollop of bourbon whipped cream. Or try a dollop on hot chocolate or Irish coffee. -Peggy Woodward, Shullsburg, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar, bourbon and vanilla; beat until soft peaks form. Store in the refrigerator.
Nutrition Facts : Calories 59 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 4mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
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- 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.
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