Brown Sugar Bourbon Ice Cream Recipe
Happy Dance! It’s time to break out the ice cream maker. ‘Tis the season for homemade ice cream, after all. It’s actually a fairly simple process, so there’s no reason not to enjoy the freshest, creamiest ice cream around all spring and summer long—straight from your own kitchen.
This brown sugar bourbon ice cream recipe is a version that will have you breaking out the ice cream maker over and over again. It tastes like boozy salted caramel.
It is very important to allow the cooked base to cool down to room temperature before transferring it to the refrigerator to chill completely, prior to churning. The ice cream base can be made one day in advance.
Besides serving it in a cup or cone, it’s great for milkshakes! Options, we love them.
And, if you make your homemade ice cream using raw eggs, there’s no Salmonella worry! Why? Davidson’s™ eggs are naturally pasteurized to eliminate the risk of Salmonella in recipes calling for raw or undercooked eggs.