5 Ingredients or Fewer

Maple Vanilla Bourbon Ice Cream

August 21, 2012
0 Ratings
  • Makes 5 cups
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

What You'll Need
  • 2 cups organic heavy cream
  • 2 cups organic whole milk
  • 3/4 cup maple syrup (preferably grade b)
  • 1/4 - 1/2 cups bourbon
  • 1 - 1 1/2 teaspoons vanilla extract
  1. 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.
  2. Add cream/milk/maple syrup mixture to your ice cream maker. Churn as directed.
  3. Shortly before the ice cream is finished, pour in the bourbon.
  4. Freeze until solid. Enjoy.
Contest Entries

See what other Food52ers are saying.

0 Reviews