Bushwhacker Ice Cream

By • August 22, 2012 • 6 Comments


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Author Notes: My hometown of Pensacola, Florida, is known for white sand beaches, the Blue Angels air shows, and a sublime cocktail known as the Bushwhacker. A rich, indulgent blend of coconut, Kahlua, cream, and chocolate, this ice cream tastes like a week off. The recipe is modeled off of the basic ice cream base from my favorite recipe book, Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer.Chris Van Houten

Makes about 1 quart

  • 1 3/4 cup whole milk
  • 2 tablespoons cornstarch
  • 1 1/2 ounce cream cheese, softened
  • 1/8 teaspoon salt
  • 1 cup heavy cream
  • 1/2 cup coconut milk
  • 2/3 cups sugar
  • 2 tablespoons light corn syrup
  • 1/4 cup rum-based coffee liqueur, such as Kahlua
  • 3 ounces white chocolate, chopped (feel free to substitute milk or dark to suit your taste)
  • 1/2 cup unsweetened coconut flakes
  1. -Mix about 2 Tbsp of the milk with the cornstarch. In separate medium bowl, whisk cream cheese and salt. Fill a separate large bowl with ice and water. Set all aside.
  2. -Combine the remaining milk, cream, coconut milk, sugar, and corn syrup in a saucepan. Bring to a boil on medium-high heat. Cook for 4 minutes, watching that it doesn't boil over. Remove from heat and whisk in the cornstarch mixture. Return to boil and cook, stirring constantly, for one minute until slightly thickened.
  3. -Gradually whisk the hot milk mixture into the cream cheese. Stir in the liqueur. Pour the mix into a freezer bag and submerge the sealed bag in the ice bath until cold, about half an hour.
  4. -When ice cream is ready to be churned, melt the white chocolate in a double boiler or in the microwave in 10-second intervals, careful not to scorch the chocolate or allow it to mix with water. Let cool slightly. Pour the ice cream base into the canister of an ice cream maker and turn on. When ice cream is almost done churning, slowly drizzle in the white chocolate. It will form into flecks in the cream. Gradually add the coconut flakes to the cream. Continue spinning the ice cream until it is thick, creamy, and evenly frozen (about 30 minutes from first churning).
  5. -Pack the ice cream into an airtight storage container, press a sheet of parchment or wax paper of the top of the ice cream to prevent ice from forming on the surface. Freeze for at least four hours or until firm. Enjoy on its own or paired with smoked almonds, salted caramel, or hot fudge.

Comments (6) Questions (0)

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Toronto

over 1 year ago Chris Van Houten

Thanks a lot y'all! Hope you enjoy. I'm making it again now, and I've tweaked it a bit since first uploading the recipe- I changed the toasted shredded coconut to coconut flakes (not toasted) for a more delicate flavor and texture.

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Love this, up until now I had never heard of bushwackers but it sounds delicious!! The ice cream has some of my all time favorite flavors. Very nice!

Toronto

over 1 year ago Chris Van Houten

Thanks! These are some of my favorite flavors, too :)

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over 1 year ago aargersi

Abbie is a trusted source on General Cooking.

I LOVE Bushwhackers and I LOVE this ice cream!!!

Toronto

over 1 year ago Chris Van Houten

Glad you enjoy! Are you a Gulf Coaster?

New_years_kitchen_hlc_only

over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Mmm, this sounds so fabulous. Thanks for sharing this recipe! ;o)