Maple Bourbon Ice Cream
Raise a bowl of this Maple Bourbon Ice Cream and toast to warm summer evenings spent with friends. Cheers!
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Most of the time, we prefer our whiskey neat. Perhaps we’ll add a splash of water if it’s a higher proof offering. But other times? I prefer my whiskey with cream…as in ice cream! This Maple Bourbon Ice Cream is not only a fun and unique ice cream flavor, but it tastes pretty darned fantastic on a hot summer day.
There is just something magical about the combination of sweet and salty when it comes to dessert recipes. This ice cream recipe brings both! The maple bourbon ice cream base is delicious in its own right, but once you add in the saltiness of the bacon? *Mind blown*
Maple Bourbon Ice Cream
Boozy ice cream actually works quite well. Of course, once you add liquor, it means it becomes an adults-only recipe, but that’s ok. I’ve played around with adding liquor to ice cream several times – this Eggnog Ice Cream and this Chocolate Stout Ice Cream are both household favorites. I decided I needed to give bourbon ice cream a shot.
Maple and bourbon pair quite well together, so that was an easy decision to add a bit of maple syrup to this recipe. (And when talking about maple syrup, we’re talking about the real stuff…not those squeeze bottles of “pancake syrup” or whatever they call them!) This is a recipe that is worth serving to company – so use the good stuff.
This is seriously one of the most delicious ice cream flavors I’ve ever eaten – why don’t more ice cream shops and grocery stores make this flavor!? The maple bourbon ice cream base is smooth, creamy and absolutely divine. The depth of flavor is incredible. And then the Maple Candied Bacon on top just takes this recipe to a whole new level! That’s right. Bacon on ice cream. It works, folks. Trust me on this one!
What Type of Bourbon Should I Use?
When it comes to using whiskey (or any wine or liquor) in the kitchen, the first question is “What type of bourbon is best for this recipe?” The old rule is to only use a wine or liquor that you would be willing to drink by itself. That most likely removes all of the bottom shelf stuff – unless you’re someone who likes bottom-shelf bourbon.
On the flip side, though, don’t go reaching for one of your higher end, rare bottles. Save that for drinking neat! Instead, just grab any of the classic American whiskey brands for this recipe – Knob Creek, Maker’s Mark, Woodford Reserve are all excellent choices. Just pick your favorite brand and get to churning that ice cream!
I used a 100-proof “middle shelf” bourbon for this recipe. The bourbon added a subtle but noticeable sweetness to this snack mix recipe. Of course, if you use a higher proof and/or stronger flavored bourbon, the taste of the bourbon will be more noticeable.
How to Store Leftovers
This ice cream will be rather soft when its first churned. It can be served straight away for a softer version, or it can be stored in the freezer for several hours until it hardens up. For leftovers, they should be stored in an airtight container in the freezer for up to 2 months. Any longer and you might notice ice crystals forming on top – they won’t hurt the flavor, but the texture isn’t the same.
If you’re looking for a fun and unique ice cream flavor, raise a cone of this Maple Bourbon Ice Cream and say a toast to warm summer evenings spent with friends. Cheers!
Did you make this Maple Bourbon Ice Cream recipe at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog). Cheers!
Maple Bourbon Ice Cream
Ingredients
- 1 cup whole milk
- ¼ tsp salt
- 1/3 cup sugar
- 6 egg yolks
- ¼ cup maple syrup
- 2 cups heavy cream
- 1/3 cup bourbon
- 1 Tbsp vanilla extract
- Maple Bacon optional garnish
Instructions
- Place the milk in a medium saucepan. Heat over medium-low until it just begins to simmer.
- While the milk is heating, whisk together the salt, sugar and egg yolks in a medium bowl. Gradually pour the hot milk into the egg yolks; whisking vigorously the entire time.
- Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens noticeably and coats a wooden spoon. (~3-4 minutes) (Note: Do not let the mixture boil.)
- Remove mixture from heat and add the maple syrup, heavy cream, bourbon and vanilla extract; stir until well combined. Pour the mixture through a fine-mesh strainer into a clean container. Cover with plastic wrap, pressing the plastic directly onto the surface of the mixture, and refrigerate overnight.
- Pour the ice cream mixture into an ice cream maker and freeze according to the manufacturer’s directions.
- (Optional) If you desire a firmer ice cream, transfer the finished ice cream into the freezer for a couple of hours. (Note: This ice cream will never get super firm due to the alcohol. Instead, it will stay the consistency of soft serve.)
Looking for more fun homemade ice cream ideas? Check out these other favorite ice cream recipes, too:
I just had bourbon ice cream this weekend and it was glorious. I would be all over this, especially with maple! It’s hard to choose a favorite ice cream flavor but I’ll have to go with strawberry.
Yeah, strawberry is totally one of my favorite ‘normal’ flavors of ice cream, Bianca! But I gotta say that this maple bourbon version ranks pretty high on the list for ‘adult’ flavors! 🙂
H David! Ice cream season is certainly upon us here in TN! I have a Southern Living cookbook “Bourbon and Bacon” which the cover describes as “The ultimate guide to the South’s favorite food groups” – quite appropriate! My two favorites are lemon custard and strawberry, but I’ll certainly give this a try!
Haha…Bourbon and Bacon are most definitely the South’s favorite food groups. I can support that! And this ice cream includes both…plus a little Northeastern twist with the maple. 🙂 Lemon custard is totally awesome, too! And I bet a scoop of lemon custard + a scoop of strawberry would be perfect together!
Hi David! How about lemon custard ice cream topped with fresh strawberries WITH chocolate chip/bacon cookies? 🙂
Now I could definitely get behind that plan! Pass me a cone and some cookies, Dorothy! 🙂
I’ve never actually even tasted scotch, but bourbon I like (…well, at least in recipes), it has such a great flavor! This ice cream looks amazing, and my husband would absolutely love it! I’m a cookie dough girl, myself 🙂
I’m with ya on the bourbon, Sam! Bourbon has been a long favorite of mine, but scotch is climbing the ranks pretty quickly. It was something we totally had to “teach” ourselves to like. At first, I wasn’t a fan…but I keep trying it and over time I developed a taste for scotch. Now I love it! Oh, and don’t make me pick between cookie dough and this maple bourbon ice cream…I think I’d have to cheat and take a scoop of each! Haha!
Nothing sounds better right now, LOVE this!
Thanks so much, Matt! Cheers, bud! 🙂
I think liquor added to ice cream is really one of the best ideas ever- that, or even chocolate (.e.g run and raisin!).
I never thought I liked either until on a flight they said everyone got free drinks (woo) and I got a bourbon and coke and scotch and coke. Both pretty epic- Like this ice cream!
Scotch and coke, eh? Now that sounds like an interesting combination! But yes, liquor in ice cream totally works! You can’t go overboard or the ice cream wouldn’t freeze properly, though. Either way, this is one heck of an epic way to end a summer day! Cheers, mate!
I’ve been wanting one of those whiskey barrels too! I want to age my Vanilla Been Bourbon Oak Porter in there. Right now I soak a couple of vanilla beans in bourbon and smoked oak chips then strain the bourbon and add it when I keg it. It works great, but how groovy would it be to do it in a bourbon barrel?!?! This maple bourbon ice cream is friggin genius! I love that you added bacon. Because why wouldn’t you? Although my fave is peanut butter, I think bourbon ice cream could be a strong contender!
Now you’re talking, Rachelle! Well, to be honest, I’m not sure how much I like beers aged in liquor barrels. I’ve tried several over the years, and I am continually disappointed in them. The most recent was an IPA aged in a tequila barrel. I honestly could barely drink it. But I would totally give your version a shot! I’m mega impressed with your beer-making abilities. Perhaps we can trade ice cream for beer? Deal?
Deal! And IPA aged in a tequila barrel sounds hideous! 🙂 But bourbon makes everything better!
Well, who wouldn’t love having a few large barrels in the basement, right? I would love to! Your wife was absolutely right about adding the maple syrup. I’m not any familiar either with Bourbon or Scotch, but I’ve made pancakes served with a whiskey, maple syrup, and butter sauce, and they’re just amazing (well the pancakes were quite mediocre, but the sause was fabulous ha-ha). I don’t know how but these ingredients work perfectly together. As for the ice cream, I’m happy you chose for this lovely flavor. But I won’t be adding 1/3 cup of alcohol – it’s the way too dangerous for me 🙂 Such a pity you cannot send me a box of this ice cream – it will melt away before even your notorious mail lady check it out:))
So this ice cream sounds like it’s not too far off from that pancake sauce you made. It does seem strange that maple, bourbon and bacon would combine together…but they totally do! You could totally cut back the alcohol, but honestly I think it’s a good balance. No one said you need to eat the entire batch of ice cream in one sitting!!
the ice cream sounds amazing David! Love the addition of maple, full marks to your wife for that! 🙂
Yeah, I have give credit where credit is due…and Laura totally suggested the maple! I was just going to go with a bourbon ice cream, but she suggested replacing some of the sugar with maple syrup. She was totally right with that call! 🙂
Love this ice cream – the flavour from the maple and bourbon sounds so good!
It is one heck of an awesome combination of flavors, Jess. Dare I say it, but this maple-bourbon combo might be right up there near the top of the list of my favorite ice cream flavors now! 🙂
So, I am not a big drinker, but I do love hearing ALL the stories involving drinks – up until today, I had no idea what the difference was between bourbon and scotch or what those wooden barrels were called – though, I find it so incredibly amusing that “scotch is called whiskey in Scotland”! Ha! And good call by Mrs – maple + bourbon sounds like a GREAT balance! Rounded off with that maple candied bacon makes this one heck of a cone! Have you tried chocolate coated bacon? I had Moose tracks topped with some of that and wowzers!
Yeah, don’t even try to understand scotch in Scotland. It’s whisky. But then there’s bourbon here in America. And bourbon can only be bourbon if it’s made in the States. Man, you’ll get yourself all tangled up there! Haha! Wow, chocolate coated bacon. I think I need to head to the kitchen right this very instant and start playing around with recipes. Love the idea…it’s kinda like chocolate coated potato chips. (Which are also incredibly awesome!)
Now, I’ve gotta get my hands on some chocolate covered potato chips – dessert and snacking all in one! 🙂
Scotland sounds amazing!!! I’ve always wanted to visit!!! Bourbon in ice cream!!! I’ve got to do this, David!!!
Scotland is absolutely amazing, Alice! You have to put it on your bucket list for sure. We totally want to go back because we had so much fun. 🙂
Well I know nothing about Scotch of Bourbon or Whisky either. Your trip sounds amazing.
Almost as amazing as this ice cream!! Sounds so yummy!
Yeah, we learned a lot on that trip for sure, Cathleen! But now it’s time to sit back and enjoy an ice cream cone with good friends! 🙂
When went to Nashville a couple years ago we toured the Jack Daniels plant nearby. What a cool experience and funny thing happened. Dave’s brother lost a bet to another exec at LP and had to one, shave his mustache, and two, buy the winner a barrel of Jack Daniels. Crazy bet and soon thereafter he got his own barrel. I would love one, but since I don’t drink I’d still take an empty one. Wouldn’t it be cool? The maple addition is a great idea, so props to Mrs. Spiced. This looks great, especially with the maple bacon on top! 😉
I was thinking about visiting Jack Daniels when we go down to visit my sister next time. Wait, shave his stache AND buy a barrel of Jack? Wow, that’s a serious bet. But pretty cool that he ended up with his own barrel. Maybe he can play checkers on it in the basement. Haha! 🙂
This sounds delicious! I really love the bacon on top too! I haven’t made ice cream in sooo long. Since Labor Day, I think. This post is giving me some major motivation, thank you!!
Thank you so much, Melissa! I wasn’t sure what would happen with the bourbon in the ice cream, but it still froze up nicely. A little softer than most ice creams, but it totally holds its shape still. And it’s perfect for warm summer nights. Pull that ice cream maker out!! 🙂