Bourbon Cherry Caramel Ice Cream Churned Until Thick

Bourbon Cherry Caramel Ice Cream Churned Until Thick is filed under Ice cream and built around Granulated Sugar divided, cream, and milk. Plan on 15 people.

Count on 40 minutes of prep, 1 day of resting, about 2 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Ice Cream

• 3 cups Granulated Sugar divided
• 2 ½ cups cream
• 1 cup milk
• 4 teaspoons kosher salt
• 5 egg yolks
• 1 ½ teaspoon vanilla extract

For the Drunken Cherries

• 1 cup fresh cherries chopped
• 1 tablespoon sugar
• ¼ cup Bourbon

For the Cherry Jam Swirl

• 4 cups cherries pitted and quartered
• ¾ cup sugar
• pinch kosher salt
• ¼ cup lemon juice Approximately 1 lemon

How the cooking goes

Make The Drunken Cherries

1. Mix all ingredients, cover then let macerate for at least 2 hours.
2. Strain. Reserve the liquid for cocktails, or pour into the ice cream base!

Make the Cherry Jam

1. Combine all ingredients in a medium pot then cook on medium low until very thick. Cool.

Make the Ice Cream

1. Make sure you freeze the freezer bowl for your ice cream maker overnight! You just keep mine in the freezer at all times – you never know when you’ll have an ice cream emergency and you don’t like to be unprepared.
2. In a large pot combine cream, milk, salt and 1 cup sugar to the pot and heat it until it boils.
3. In a medium bowl, whisk together the egg yolks. Whisk until a pale yellow, keep it to one side.
4. While your cream mixture heats make your dry caramel with the remaining 2 cups of sugar.
5. Put 2 cups sugar in a pot or large saute pan (the bigger the better, then the sugar will be more spread out then heat evenly). Cook over medium high heat until the sugar begins to melt and caramelize in places. Gently stir with a wooden spoon or swirl the pot to promote even heating. Don’t worry about some crystals, they’ll melt back in. Take the caramel to a very dark amber – just after the caramel begins to smoke, pour it into the warmed heating cream mixture. If it seizes, don’t worry, it will dissolve into the hot cream eventually. Once it comes to a boil you are going to temper into the egg yolks.
6. Temper the Egg Yolks: Add ¼ cup of the boiling cream mixture slowly to the eggs while constantly whisking. Once that has been incorporated, add another ½ cup of the cream mixture in a steady stream while whisking. Add the egg yolk mixture to the sauce pan with the remaining cream mixture. Stir constantly with a spatula or wooden spoon until the mixture thickens and it coats the back of the spoon or reads 180°F on an instant read thermometer. It will hold a line when you draw your finger through it. This took approximately 5 minutes. Do not let the mixture boil.
7. Take it off the heat, whisk in the vanilla and pour into a large bowl, cover surface with plastic wrap and chill 4 hours or overnight.
8. Set your container to hold the ice cream in the freezer. Turn on the ice cream maker and pour the cream mixture into the moving, frozen bowl. Churn 25-30 minutes or until the ice cream is soft and creamy. It will look like soft serve.
9. Set the ice cream in the container, swirl in the cherries and jam. Cover and refrigerate 2 hours or more.

After it comes off the heat

Chill it for the time the method names before serving. Keep leftovers covered in the refrigerator.

If you want another plate from Ice cream, open Peanut Butter Ice Cream Pie in a Pastry Shell and Ice Cream Cookie Stacks Baked Until the Edges Set.