Michael had been clamoring for this ice cream. I can’t lie but I am a little averse to any kind of dessert containing alcohol. It’s true. I feel like nothing can ruin a dessert faster for me than the words “rum” or “cognac”. So I heard bourbon vanilla and my thought was “……no”, followed by “….maybe later”. Who am I kidding, I’d never say no to him!
What I will say: this is a very creamy vanilla and when you simmer the bourbon, you actually don’t get a liquor taste. What you do get is a caramel-y taste. It’s very nice!
And those little pieces on top? Chocolate butter toffee. I know what my husband wants. It’s crunchy things in ice cream.
If you’d like to see it in progress, here is my freshly churned ice cream right before hitting the freezer, and the toffee, all spread out and ready to solidify.
Bourbon Vanilla Ice Cream (inspired by Ezra Poundcake)
- 1/2 cup bourbon
- 1/2 cup sugar
- 1/4 tsp salt
- 2 vanilla beans, split
- 2 cups heavy cream
- 4 egg yolks
- 1 cup whole milk
Freeze your ice cream maker (or prep however you need to with your ice cream maker). In a medium pot on the stove, combine bourbon, sugar and salt. Bring in a boil, then drop to a simmer for 10 minutes.
While that is happening, separate egg yolks and place them in a small bowl and set aside.
Add 2 cups of cream to the bourbon mixture. When the cream and bourbon begin to simmer add very slowly (I used a ladle) to the yolks while whisking all the while. You do not want scrambled eggs. Continue to add a little cream to the eggs until they are well combined. Now add the yolks to the rest of the pot. Add 2 split vanilla beans. Bring mixture to just below boiling, and simmer low for 15 minutes until mixture is very thick. Add the milk. Stir it in.
With a fine mesh sieve fitted over a bowl, pour the mixture over the sieve and allow to cool before putting in the fridge.
When you are ready, make the ice cream according to your ice cream maker.
Chocolate Butter Toffee
- 1/2 cup unsalted butter
- 1 cup sugar
- 2 tbsp water
- 1/4 tsp baking soda
- 1/2 tsp vanilla
- 1 cup dark chocolate chips
Into a pan on the stove, combine butter, sugar and water. Bring to a simmering roll (you don’t want to stir too much while it’s cooking) and use a candy thermometer to check when the mixture reaches 300*. Then, quickly add baking soda and vanilla. Watch out for splatter. Removing from heat as soon as you hit 300*.
Line a baking sheet with parchment paper and right after removing from heat (carefully) pour the toffee onto the sheet and spread out. Immediately cover with chocolate chips. Give them about one minute or so to melt. Then, using the back of a spoon, kind of smush it all in so you get a top layer of chocolate. Allow to cool. You can throw it into the freezer if you want to, and then break into pieces.
And that is pretty much all of it! The ice cream maker is getting a work out, I tell ya.