Prepare to embark on a decadent culinary journey that will tantalize your taste buds and elevate your dessert game! This isn't just any ordinary ice cream - it's a sophisticated, adult-only treat that combines the rich, velvety smoothness of vanilla bean custard with the bold, spirited kick of bourbon-soaked cherries. Imagine a dessert so luxurious it feels like a cocktail and a sweet treat rolled into one, guaranteed to impress your guests and satisfy your most indulgent cravings.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 1 quart
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 vanilla bean, split and scraped
- 4 large egg yolks
- 1/2 cup bourbon-soaked cherries
Instructions
- Prepare the bourbon-soaked cherries in advance by soaking pitted fresh cherries in bourbon for at least 24 hours before making the ice cream. Drain and reserve the cherries.
- In a medium saucepan, combine heavy cream, whole milk, and split vanilla bean (both seeds and pod). Heat the mixture over medium heat until it just begins to simmer, stirring occasionally to prevent scorching.
- While the cream mixture is heating, whisk egg yolks and granulated sugar in a separate large bowl until the mixture becomes pale and slightly thickened.
- Slowly temper the egg mixture by gradually adding about 1/2 cup of the hot cream into the egg yolks, whisking constantly to prevent the eggs from scrambling.
- Pour the tempered egg mixture back into the saucepan with the remaining cream, stirring continuously over medium-low heat until the custard thickens enough to coat the back of a spoon (approximately 170-175°F).
- Remove from heat and strain the custard through a fine-mesh sieve to remove vanilla bean pod and ensure a smooth texture.
- Cool the custard quickly by placing the bowl in an ice bath, stirring occasionally to prevent skin formation. Refrigerate the mixture for at least 2-3 hours or overnight until completely chilled.
- Once chilled, remove the vanilla bean pod and churn the custard in an ice cream maker according to manufacturer's instructions, typically 20-25 minutes.
- During the last few minutes of churning, gently fold in the bourbon-soaked cherries to distribute evenly throughout the ice cream.
- Transfer the churned ice cream to a freezer-safe container, cover with plastic wrap pressed directly onto the surface, and freeze for at least 4 hours to allow flavors to meld and ice cream to firm up.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
Tips
- Cherry Selection: Choose fresh, ripe cherries for the best flavor. Dark sweet cherries or Bing cherries work exceptionally well.
- Bourbon Soaking: For maximum flavor, soak cherries in bourbon for at least 24 hours, but no more than 48 hours to prevent them from becoming too alcoholic.
- Tempering Technique: When adding hot cream to egg yolks, pour slowly and whisk constantly to prevent scrambling.
- Temperature Matters: Use a kitchen thermometer to ensure your custard reaches the perfect 170-175°F for a smooth, safe texture.
- Chilling is Key: Allow ample time for the custard to chill completely before churning for the smoothest ice cream texture.
- Storage Tip: Press plastic wrap directly onto the ice cream's surface to prevent ice crystals from forming during freezing.
- Serving Suggestion: Let the ice cream sit at room temperature for 5-10 minutes before serving to achieve the perfect scoopable consistency.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 5g
Fat: 32g
Saturated Fat: 19g
Cholesterol: 220mg
