Recipe, Sweet

I Scream You Scream…

We all scream for Booze & (Ice)Cream! Is there anything better than ice cream on a hot summer day? Yes… yes there is… BOOZE & ICE CREAM! So of course, I’ve decided to combine both in a series of no churn summer treats. First up,  Vanilla Bean Bourbon [No Churn] Ice Cream. Seriously, I wanted to lick the bowl, I didn’t, but I really, really wanted to…

empty bowls

If you know me, you know I love bourbon. I’ll drink it virtually any way and in any form. I don’t care if it’s 100 degrees or 20 degrees, bourbon is my drink of choice. I guess I take after my grandmother with that one…

So, when I was able to combine bourbon with my first love, ice cream, I couldn’t contain my excitement! I love, love, love ice cream. I’m not sure what it is about ice cream that I love so much, but there’s something more to it other than it’s deliciousness. 

One of my fondest memories growing up was Easter at my grandparent’s house every year, well or any holiday for that matter, but I vividly remember Easter, was making hand-crank, home-churned, ice cream. When I was still little enough, and the ice cream was getting harder and harder to churn, it was my job to sit on the top to keep the barrel from moving around. My dad and all three uncles would sit outside and shoot the breeze whilst churning and churning that delicious creamy concoction. If you’ve never had homemade ice cream or never been a part of the serious work that goes into it, you can’t really appreciate the fact that it honestly tastes like nothing you’ve ever had.

Ice cream is just one of those foods that reminds me of very, very special people in my life. I spent a lot of time with my dad’s parents, and each and every time I went over to their house, we would all sit down for ice cream floats. It was always a tough choice between root beer, big red, or coke, but I think big red was my go-to, partially because as it melted, it turned pink, and what’s better than that?! On both sides of the family I’m surrounded by ice cream lovers, my Pops, my mom’s dad, loves his Blue Bell (let’s just skip over the fact that we’re all crushed with them closing). No one can scoop up a bowl of ice cream like Pops, and the way he savors it to the last drop is something I will never forget. Somehow, he’s able to get every last drop without licking the bowl clean, it’s really amazing. So I guess for me, ice cream isn’t just something yummy to eat, but each bite is a memory of some very special people in my life.

This ice cream is creamy and delicious and not too sweet. It’s so easy to make, and just a bite or two really is enough. It’s rich, yet subtle. I love how the vanilla beans pop in you mouth, and the bourbon shows up as the first icy bite it hits your tongue. I served it with candied pecans the first day, and as a root beer float the next. Seriously, it was the best root beer float I’ve ever had the pleasure of enjoying. 

This is quite possibly one of the most simple recipes I’ve shared with you. There’s really no excuse to not try this one, it’s easy, requires hardly any equipment, and it will totally put a smile on your face. It could [should] become one of your go-to dessert recipes for the summer, especially if you’re entertaining any bourbon lovers.

Vanilla Bean Bourbon [No Churn] Ice Cream

Step-By-Step
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As far as ingredients and equipment, this is all you’re going to need.

ingredients

Combine the whipping cream, condensed milk, vanilla beans, bourbon, and small pinch of salt. The vanilla beans can be a bit tricky and messy, but just go for it and get as much as you can out of the pods. If you want to save the pods and make vanilla, put them back in the jar and top with vodka! 

Whip it, whip it good! Seriously, this is the hardest part, turn that mixer on high and just wait until creamy and delicious stiff peaks form. Put it in a freezer proof container, I went with a clean coffee tin, and freeze until solid, at least 8 hours. 

When it’s finished it will have a creamy, gelato-like consistency. I did a quick almost-burnt-candied pecan and threw them on top. It tasted like a bourbon pecan pie in ice cream form. 

ice cream with pecans

However, my most favorite way to eat it was in root beer float form. As it melted you got just a hint of the bourbon, and it was perfection! 

Hope you enjoy! Stay tuned more boozy-creamy treats will be coming your way soon! Next up, grown up creamsicle ice cream. 

 

Vanilla Bean Bourbon [No Churn] Ice Cream
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Ingredients
  1. 10 oz. heavy cream
  2. 6.17 oz. condensed milk
  3. vanilla beans from 3 pods
  4. 2 tablespoons bourbon
  5. small pinch of salt
Instructions
  1. combine all ingredients into a large bowl
  2. mix on high until stiff peaks form
  3. place in freezer safe container
  4. freeze until solid, at least 8 hours
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2 Comments

  1. No Churn Ice Cream Two Ways | Capital Confessions

    November 29, 2015 at 9:04 pm

    […] few weeks ago I posted a recipe for Vanilla Bean Bourbon [No Churn] Ice Cream. With the toasted candied pecans, I swear, it tastes just like a fresh-baked bourbon pecan pie in […]

  2. Coffee, Coffee, Coffee Ice Cream | Capital Confessions

    December 4, 2016 at 6:03 pm

    […] Next you have to make the ice cream base. This base can be used in so many ways… I’ve done a couple of different variations, and it works perfectly every time! Check out the cake batter version, the blueberry cheesecake version, or the vanilla bean bourbon version.  […]

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