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Cinnamon & Maple Bourbon Ice Cream

Cinnamon & Maple Bourbon Ice Cream? What is not to love about every bit of that suggestion? Cinnamon, maple, bourbon, hello!

A few years ago I bought myself an ice cream maker. It was fairly inexpensive because I really didn’t know how much I would use it, but it turns out I used it all the time. Last year, I decided to upgrade and get myself a pretty fancy once. I am so glad I did because my recipes have turned out so much better! When I came upon this gem of a recipe it immediately called my name. With a little tweaking, as usual, I created something that was award winning, in my opinion. Give a it try. I think you will agree, or better yet, come and visit and I will make it for you.

Cinnamon & Maple Bourbon Ice Cream- Serves 8 Cinnamon & Maple Bourbon Ice Cream

1 egg, 1 C whipping cream, 1/2 C milk ( I have used skim, half and half or a combination of both depending what I have a lot of), 1/2 C brown sugar, 1 TB cinnamon, 1 TB vanilla, 2 TB Knob Creek Smoky Maple Bourbon.

Whisk egg until fluffy. Gradually whisk in sugar until incorporated. Mix in cream and milk. Whisk to blend. Finally add the cinnamon, vanilla and bourbon and whisk until combined.

Pour into your ice cream maker and let it do the rest of the work. I let mine blend for about 15 minutes until thick and creamy. Serve right away or put in a container in the freezer for later. Don’t worry, it will not harden up on you. It will stay nice and smooth.

Cinnamon & Maple Bourbon Ice Cream Adapted from killingthyme.net

 

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