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Cherry-Bourbon Ice Cream
Cherry-Bourbon Ice Cream
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Prep Time:
20 minutes
Total Time:
11 hours 20 minutes
Adult cherry bourbon ice pops.
Ingredients:
  • 1/2 cup granular sweetener for ice cream or granulated sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 cups milk
  • 1 cup half-and-half
  • 1 egg yolk
  • 1 1/2 teaspoons vanilla bean paste or vanilla
  • 1/2 cup coarsely chopped drained pitted cherries in heavy syrup (from 15-oz can)
  • 3 tablespoons bourbon
Instructions:
  • In a sturdy 3-quart saucepan, whisk together sweetener, cornstarch, and salt. Slowly pour in milk and half-and-half while whisking. Cook over medium heat for 8 to 10 minutes, stirring continuously until the mixture slightly thickens. Remove from heat.
  • In a small bowl, whip the egg yolk until slightly thickened. Slowly mix in approximately 1 cup of the hot cream mixture. Combine the yolk mixture with the remaining hot cream mixture, stirring continuously. Add vanilla and strain the mixture through a fine-mesh strainer into a large bowl to remove any solids. Let it cool for one hour, stirring occasionally.
  • Cover the cream mixture with plastic wrap and refrigerate for 8 to 24 hours. Transfer the mixture to a 1 1/2-quart ice cream freezer and freeze following the manufacturer's instructions. Add cherries and bourbon halfway through freezing. Allow to sit at room temperature for 5 to 10 minutes before serving.

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