Vanilla-Cherry-Bourbon Ice Cream with Bourbon Hot Fudge

posted on July 25, 2011

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So, this ice cream is the last component to the meal I cooked for the online, Iron Chef-style, contest. Guess what? I won! Yay! I get a new cookbook!

This recipe utilizes the bourbon-soaked cherries from my Cherry-Mint Julep recipe, as well as a splash of the cherry-bourbon.

This ice cream is not for the kiddies. I am deadly serious as it is *quite* potent, but oh-so-delicious!
The rich custard base is completely infused with vanilla, with only a touch of cherry-bourbon; but then, you bite into the cherries, and delicious cherry-bourbon gushes out into your mouth. Yeah, you won’t need an after-dinner cocktail if you feature this as your dessert, ha ha.

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Now, the chocolate sauce isn’t necessary, but I mean really… it’s BOURBON HOT FUDGE…
WHY would you deny yourself something so amazing?

The bitter chocolate sauce complements the sweet ice cream perfectly, and the bourbon in the sauce, well… it complements the bourbon in the ice cream? Just trust me on this.

Also, enjoy this silly GIF of me consuming this delectable treat for no real reason other than I found it amusing :P!

Vanilla-Cherry-Bourbon Ice Cream

adapted from myself and here

ingredients:

icecream_ingredients

1 cup whole milk (I used raw milk)
pinch of sea salt
3/4 cup granulated sugar
1 vanilla bean, split lengthwise
2 cups heavy cream
4 large egg yolks
1 tsp pure vanilla extract
2 tbsp Cherry-Bourbon
Bourbon-soaked Cherries

In a small saucepan, combine the milk, salt, and sugar and bring to a simmer. Scrape out the seeds of the vanilla bean into the mixture and toss in the empty pod. Cover and remove from heat. Allow the mixture to infuse for an hour or so.
Set up an ice bath by placing a 2-quart bowl inside of a larger bowl that is filled with ice water. Set a mesh strainer over the smaller bowl and pour in the cream.
In a separate bowl, whisk together the egg yolks. Rewarm the milk mixture and remove the vanilla bean. Temper the yolks by whisking small amounts of the warm milk mixture into the yolks. Add the warmed yolks into the saucepan.
Cook the mixture over low heat, stirring constantly, being sure to scrape down the bottom and sides of the saucepan, until the custard thickens enough to coat the back of a wooden spoon. (When you run your finger down the back of the spoon, the trail left by your finger should stay put.)
Strain the custard into the small bowl in your ice bath. Stir in the cherries, vanilla extract, and cherry-bourbon. Stir over the ice until cool, and then store in the fridge for 4 hours or overnight.
Freeze in your ice cream maker according to your manufacturer’s instructions.

Bourbon Hot Fudge

adapted from HERE

ingredients: choco_ingredients

4 ounces good-quality dark chocolate, chopped
2/3 cup heavy cream
1 tbsp bourbon
1 tsp pure vanilla extract
1 tsp instant espresson powder
pinch of sea salt

Melt the chocolate in the microwave in 30-second increments.
In a small saucepan, heat the cream just until it begins to boil. Stir the cream into the melted chocolate.
Whisk in the espresso powder, bourbon, vanilla, and salt.
Serve warm!