Like many, I love bourbon. It’s great in cocktails, on the rocks, and it’s super versatile to cook/bake with. It adds a spicy, sweet, and smoky flavor to tons of dishes. Try adding some to maple syrup for ypancakes or waffles in the morning, it gives the maple syrup a lil something extra (just try it – trust me)
I recently got an ice cream maker, after wanting one for the longest time – I finally got one (and I didn’t even have to get married!) I’ve made ice cream in the past, with a smaller manual ice cream maker, so this wasn’t my first rodeo. For any ice cream, you have to create a base of milk and/or cream, sugar, and egg yolks. Once you have your base, you can add literally any flavour to make it your own. I like using a combination of milk and cream because I don’t strongly dislike the mouthfeel pure cream leaves behind and I’m slightly lactose sensitive, but if you’re a purest and can do the whole lactose thing then do your thing! If you are lactose sensitive or intolerant, then you can totally use lactose-free milk or any kind of nut milk (cashew, almond, coconut, etc) Just remember that when you do use a nut milk in any recipe it’s going to have that nut flavour in it. This ice cream has a base of brown sugar and bourbon I added homemade caramelized potato chips to give it some crunch but you can totally omit these. If you do add the chips (which you totally should) I would add the chips as a topping or only mix into the ice cream before you plan on eating it so they chips keep their crunch!
In this specific ice cream recipe, I used brown sugar instead of white sugar, because I thought it would give more of a caramel-y flavour that would work perfectly with the bourbon. I also added homemade caramelized potato chips to give it some crunch but you can totally omit these (but why would you) If you do add the chips (which you totally should) I would add the chips as a topping or only mix it into the ice cream before you plan on eating it so the chips keep their crunch!