Maple Vanilla Bourbon Ice Cream

By minipanda
August 21, 2012
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Maple Vanilla Bourbon Ice Cream

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.

Makes: 5 cups

  • 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.

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