Bourbon Brown Sugar Ice Cream Bourbon Brown Sugar Ice Cream

Author: Canadian Living

With a hint of bourbon, this rich and creamy ice cream is the perfect partner for peach pie – but it's fabulous on its own, too!

  • Portion size 8 servings
  • Credits : Canadian Living Magazine, August 2009



Split vanilla bean in half lengthwise. With tip of knife, scrape seeds into saucepan. Add bean pod, allspice, 10% cream and whipping cream; heat over medium heat until tiny bubbles form around edge. Remove from heat; cover and let stand for 10 minutes.

In bowl, whisk egg yolks with sugar; slowly whisk in cream mixture. Return to pan and cook over medium-low heat, stirring, until thick enough to coat back of spoon, about 8 minutes.

Strain into 9-inch (2.5 L) square metal cake pan; stir in bourbon. Place plastic wrap directly on surface. Refrigerate until cold, about 1 1/2 hours.

Freeze until solid, 8 to 12 hours. Break up and purée in food processor until smooth. Scrape into airtight container; freeze until firm, about 4 hours. Or freeze in ice-cream machine according to manufacturer's instructions.

(Make-ahead: Freeze for up to 1 week.)

Nutritional facts Per serving: about

  • Sodium 47 mg
  • Protein 4 g
  • Calories 318.0
  • Total fat 24 g
  • Potassium 173 mg
  • Cholesterol 224 mg
  • Saturated fat 14 g
  • Total carbohydrate 21 g


  • Iron 6.0
  • Folate 10.0
  • Calcium 10.0
  • Vitamin A 25.0
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Bourbon Brown Sugar Ice Cream