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This Cinnamon Bourbon Ice Cream is delightful! Deep flavors make for a great dessert, and the cinnamon and bourbon in this one really shine.
I’ve never been much of a dessert girl. I’d rather waste my calories on an extra slice of pizza, to be honest. But ice cream holds a special place in my heart, and ever since I’ve started making my own ice cream, I can’t seem to get enough of it.
Friends are always super impressed by it, too! “What? You made your own ice cream?” Yes, it’s no big deal. It’s not like I churned my own butter or aged my own cheese (cheese wouldn’t stand a chance at aging in my house anyway, because I’d eat it all while it was still new). I hate to ruin the fascination, but I’m just too much of an honest person, so here goes: if you purchase an ice cream maker, you too could make homemade ice cream! *GASP!* No, but really. If you have a toaster, you can make toast; if you have an ice cream maker, you can make ice cream. It’s too simple. It’s basically foolproof.
Now, whether or not you can come up with wondrous and tantalizing flavors like I do, that’s on you. But ice cream, in all of it’s ice creaminess, is easy as pie. Scratch that actually, because making pie is way harder.
Since the very beginning of my ice cream making, I’ve sworn by Ben and Jerry’s sweet cream base. Those dudes, they know! I mean, if I’m going to admire and trust anyone in the ice cream industry, it’s going to be my bros Ben and Jerry. I think I’ve followed all of two recipes for making ice cream in my life – the rest have just been me churning my sweet and quirky ideas in a frozen bucket.
So, what inspired Cinnamon Bourbon?
The hubs and I recently had a Friendsgiving Dinner, because our group of friends is adorable like that. Our friend Mike said he’d bring pies, one of them being pumpkin. It is said that you can’t truly enjoy pumpkin pie without a big dollop of vanilla ice cream on top of it (I don’t know, I can?) so I knew I had to have ice cream to offer – but I didn’t want to make vanilla ice cream. Like, snore?! So after racking through my brain a bit, I decided that I’d make a delicious and grown-up ice cream with cinnamon and bourbon. It just seemed fitting for a fall feast! And it was a hit! My heart smiled as I overheard friends talking about how awesome the ice cream was. But was it the bourbon talking?
Pfff, nahhh!
Cinnamon Bourbon Ice Cream
Ingredients
- 2 pasteurized eggs
- 2 cups of heavy cream or whipping cream
- 1 cup of milk
- 3/4 cup of brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon pure vanilla extract
- 4 tablespoons of bourbon
Instructions
- Whisk eggs until they are fluffy and light, approx. 1-2 mins.
- Gradually whisk in the sugar; continue until fully blended, about 1 min.
- Mix in the cream and the milk; whisk to blend.
- Finally, add the cinnamon, vanilla, and the bourbon. Whisk until well combined.
- Carefully transfer the mixture to your ice cream maker and prepare as per your ice cream makers instructions.
I did not have any bourbon in the house when I made this but I did have a dark chocolate rum. Absolutely fabulous. Thanks for the recipe.
So good!!! I used peach Crown Royal and paired the ice cream with peach cobbler with homemade caramel sauce.
This sounds amazing.. I don’t have a traditional ice cream maker.. using the salt and all I have a Cusinart ice cream maker that you freeze the container. Will that do??
Hi Barbara! Yes! That’s the exact ice cream maker I use :) Keep me posted!
Any comparison to the bourbon ice cream at “The Pit” in Raleigh? My favorite ice cream ever, and I yearn for a plate of ribs with ice cream for desert every day since I moved away.
Hey Stewart!
You know, I’ve never had the bourbon ice cream at The Pit, but I’m totally going to have to give it a shot next time I’m there. It’s been a while since we’ve been, so we may be due for a visit there soon.
I hope I can come back to you with good news — news that you can sate your craving in the comfort of your own kitchen!
(And now I want ribs ;) )
THIS WAS SO GOOD. I used ginger infused bourbon and it was ah-mazing. I love that it’s a no cook recipe too, nobody has time for that. Thanks :)
Hey Sarah!
I am SO SO happy to hear this! Using a ginger-infused bourbon was a genius move on your part. I’ll have to try that sometime.
And oh hey look, on that note, it’s wine o’clock ;)
Thanks so much for taking the time to comment with feedback <3
This sounds amazing…one question though…the eggs are not cooked at all?
Hi Cassi! Thanks!
And nope, you don’t cook the eggs when adding them to ice cream. I use pasteurized eggs, and I’ve always been fine. However, I do get that people remain concerned about this. In that case, you could omit them. Ice cream’s texture mostly comes from the milk fat and sugar, so I’m sure you’d still be left with a smooth and creamy texture. Egg yolks are packed with emulsifiers, mainly lecithin, which bind fat and water together in a creamy emulsion and guarantee silky creaminess. I learned my ice cream making from a Ben + Jerry’s book, and they use eggs in their sweet cream, which is my personal go-to. But! There are tons of eggless recipes out there. Try this without eggs if you feel better about it and please keep me posted. And if you’re up for it, snap a pic and tag me on Instagram so I can feature it in my newsletter! Happy ice cream making! <3
Cinnamon and bourbon sound amazing, and with a slice of pumpkin pie? You got me! I too have an ice cream maker I think I’ll bring it out of my basement and try this recipe!!
Thanks, Teresa! Yes, dust that thing off! I’m a huge proponent of al; ice cream lovers making their own! It’s just too much fun not to. And the end result is always great, because it always ends in ice cream. Haha.
This ice cream has my name all over it! It looks and sounds heavenly. I need to make this as I’m sure it tastes great on EVERYTHING!
Thanks, Jessica! I hope you love it. Ice cream really should just go on ~everything. Haha.
This ice cream looks amazing! I really love this flavor combination – it sounds magnificent! :)
Thanks, Sherri! I appreciate that! Sometimes I worry that I’m getting too excited/over-the-top with ice cream, but it’s hard not to when you have an ice cream maker. It makes me want to go crazy with flavors and some days I dream about having my own line of ice cream, haha.