Maple Vanilla Bourbon Ice Cream

By minipanda • August 21, 2012 • 0 Comments

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Author Notes: The height of lazy ice cream making is a Philadelphia-style (no eggs) ice cream sweetened with maple syrup and vanilla extract and enlivened with a bourbon kick. A charmingly sweet rendition includes Maker's Mark, but you can get creative with it with a rye. You could also add the seeds of a vanilla bean, but this recipe is all about laziness, so I usually forgo the vanilla bean.

This is adapted from the Philadelphia ice-cream recipe that comes with the KitchenAid ice cream maker. - minipanda

Makes 5 cups

2 cups organic heavy cream
2 cups organic whole milk
3/4 cups maple syrup (preferably grade b)
1/4 - 1/2 cup bourbon
1 - 1 1/2 teaspoon vanilla extract

Combine heavy cream and milk in a pot over low heat. Stir in maple syrup. As maple syrup is a liquid, you really should not have to heat this up beyond lukewarm to reach a consistent mixture. Stir in vanilla extract. Refrigerate until cold.
Add cream/milk/maple syrup mixture to your ice cream maker. Churn as directed.
Shortly before the ice cream is finished, pour in the bourbon.
Freeze until solid. Enjoy.