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As the crisp autumn air begins to settle in, there’s nothing more delightful than indulging in the comforting flavors of fall. This Brown Sugar Bourbon Ice Cream is the perfect blend of rich, cozy warmth, capturing the essence of the season in every bite. Imagine savoring the deep, molasses-like sweetness of brown sugar paired with the smooth, warming notes of bourbon, all swirled into a creamy base that’s kissed with pure maple syrup and a hint of cinnamon. It’s the ideal treat for those golden afternoons or to finish off a festive fall dinner.
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Ingredients:
1 ½ cups heavy cream
1 ½ cups whole milk
½ cup pure maple syrup
⅓ cup dark brown sugar, packed
6 large egg yolks
2 tablespoons bourbon
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Pinch of salt
Instructions:
Prepare the Custard Base:
In a medium saucepan, combine the heavy cream, whole milk, and cinnamon. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.
Whisk the Egg Yolks:
In a separate bowl, whisk together the egg yolks, brown sugar, and salt until the mixture is thick and pale.
Temper the Egg Yolks:
Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks while whisking constantly. This will temper the eggs, preventing them from scrambling.
Gradually pour the tempered egg yolks back into the saucepan with the remaining cream mixture, stirring constantly.
Cook the Custard:
Continue to cook the mixture over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. This should take about 5-7 minutes. Be careful not to let it boil.
Add Maple Syrup and Bourbon:
Once thickened, remove the custard from the heat and stir in the maple syrup, bourbon, and vanilla extract until well combined.
Chill the Custard:
Pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg bits. Cover the custard with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until completely chilled.
Churn the Ice Cream:
Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
Freeze and Serve:
Transfer the churned ice cream to a lidded container and freeze for at least 4 hours or until firm. Serve scooped into bowls or cones and enjoy!
Tips:
For a richer flavor, you can use dark brown sugar, which adds more molasses notes to the ice cream.
Feel free to adjust the cinnamon to taste or sprinkle a little extra on top when serving for a spiced finish.
This Brown Sugar Bourbon Ice Cream with Maple and Cinnamon combines the warmth of brown sugar and bourbon with the sweetness of maple and the spice of cinnamon—perfect for a cozy treat!
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