Raise a bowl of this Maple Bourbon Ice Cream and toast to warm summer evenings spent with friends. Cheers!
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So what does all of this scotch talk have to do with a post on Maple Bourbon Ice Cream? Well, scotch and bourbon are cousins within the whiskey family. Both are liquors that are made from fermented grain mash. The difference between whiskeys is typically the type of grain used to create the mash. Scotch is largely distilled from barley while bourbon comes primarily from corn. Additional grains can be used in both, but barley vs corn is the main difference. Oh, and to qualify as scotch, it must be made in Scotland. Similarly, to qualify as bourbon, it must be made in America. Confused yet? Just to add another wrinkle in there, scotch is called whiskey in Scotland.
I’ve always wanted to get one of those big barrels that distilleries use to age their whiskeys. I have no idea what I would do with it. It just seems cool. Maybe I would put it in my basement and play checkers on the top of it. Maybe I would just put it in the corner and look at it. Surprisingly, my wife has not given in to this request yet. I can’t understand why she doesn’t want a massive used wooden barrel in our house.
I’ve mentioned before that we enjoy going to trivia at a local brewery around the corner from our house. So here’s a good trivia question for ya: what is the name of the facility that makes the wooden barrels used for aging whiskey?
Maple Bourbon Ice Cream
The other day, I was pulling out a bottle of bourbon from the cupboard, and I had the most evil of ideas. What if I created a bourbon ice cream? I mean, I’ve used liquor in ice cream before, and it turned out quite well. (Ahem, I’m looking at you Eggnog Ice Cream.) I’ve also used beer in ice cream, and that turned out surprisingly well, too. (Ahem, Chocolate Stout Ice Cream.) I decided I needed to give bourbon ice cream a shot.
When I told my wife about my plans, she suggested adding some maple syrup to the recipe. And you know what? She was right. The maple flavor balanced out the bourbon, and together they made one tasty frozen dessert! (It should go without saying, but this Maple Bourbon Ice Cream does include liquor. Therefore, it’s not the best option for the kiddos or if you’re pregnant.)
And since ice cream always tastes better with a topping, I decided to garnish this ice cream with a couple pieces of Maple Candied Bacon. That’s right. Bacon on ice cream. It works, folks. Trust me on this one! So raise a bowl of this Maple Bourbon Ice Cream and toast the warm summer evenings spent with friends. Cheers!
P.S. The answer is cooperage.
Did you make this Maple Bourbon Ice Cream at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog). Cheers!
Looking for more fun homemade ice cream ideas? Check out these other favorite ice cream recipes, too:
Maple Bourbon Ice Cream
- 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.)