Bourbon Ice Cream With Caramelized Potato Chips

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!

Print Recipe
Bourbon Ice Cream With Caramelized Potato Chips
Servings
liters
Ingredients
  • 1 cup heavy whipping cream
  • 1 cup Milk
  • 2 egg yolks
  • 1/4 cup brown sugar
  • pinch of salt
  • 3 tablespoons bourbon
  • ½ tablespoon vanilla extract
  • 1-2 cups caramelized potato chips
Servings
liters
Ingredients
  • 1 cup heavy whipping cream
  • 1 cup Milk
  • 2 egg yolks
  • 1/4 cup brown sugar
  • pinch of salt
  • 3 tablespoons bourbon
  • ½ tablespoon vanilla extract
  • 1-2 cups caramelized potato chips
Instructions
  1. Combine heavy whipping cream and milk in a medium to large pot over medium heat.
  2. Meanwhile in a separate bowl combine egg yolks, brown sugar and salt and whisk together until thick and blended.
  3. Once cream and milk is heated, gradually pour over mixture over the egg mixture while whisking to make sure you don’t scramble the eggs.
  4. Return mixture in saucepan to stove and stir over low-medium heat until it turns into a custard like thickness. It should leave a path in the back of a wooden spoon when you draw your finger across it. (About 2-3 minutes)
  5. Remove from heat, stir in bourbon and vanilla.
  6. Refrigerate mixture for at least 2 hours. Mixture should be very cold before you put it into the ice cream maker. You can also make this custard mixture a day ahead.
  7. Once mixture is cold, pour it into your ice cream maker until it thickens up and looks like ice cream (duh) once it’s done pour the crushed potato chips until it’s mixed in. Pour into a container or a loaf pan, and sprinkle crushed potato chips over top.
  8. Cover ice cream and place in freezer until firmed up.
Recipe Notes

Special Equipment: Ice Cream Maker

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