I made this ice cream a while ago and I think its time for a repeat double scoop. This ice cream is actually low in fat and is adapted from a Mark Bittman recipe called “cornstarch ice cream”. When you call it cornstarch ice cream, you’re probably not going to get many takers – in fact when I told my husband what I was making, he grimaced. But throw in bourbon, buttermilk and a whole lot of mix-ins like sour cherries, toasted coconut, roasted almonds and dark chocolate? Well, then it gets seriously awesome.
Clearly, I’m suffering from lack of restraint but it’s not a bad thing here at all. Years ago, Cornelius and I were discussing our dream ice cream flavour and we came up with the name “Crazy Go Nuts”. I was imagining something with a cinnamon base, lots of roasted nuts, coconut and some dark chocolate for good measure. This comes close to my idea of crazy but kicks it with way more deliciousness because of the addition of bourbon. Bourbon! And because I do go whole hog here, you might wonder if anything gets lost, but I’m proud to say that every flavour adds something special. The boozy warmth of the bourbon, vanilla and cinnamon, the roasted bits of coconut and almonds and the tart freshness of the sour cherries all add up to a very good thing indeed. I’m not even going to mention the dark chocolate. However, I should talk about the buttermilk because it does add a slight tang to the whole thing. The texture is nubbly from all the bits but it’s oh-so-creamy without the heavy cream. Which means it’s time for a double scoop, please.
Oh, and if you don’t have an ice cream maker, don’t fret! You can make this! Just pour the mixture into a shallow metal pan, freeze it, whisk it every 30 minutes or so until it begins to thicken, add in the mix-ins and continue stirring.
elsewhere: I make a whole wheat cookie in my fishy cast iron skillet. Find out more over at ReadyMade. And at Poppytalk, I declare my love for (soy) chorizo and make a breakfast skillet hash.
bourbon buttermilk ice cream
(adapted from Mark Bittman)
2 1/2 c whole milk
scant 1/2 c sugar
Pinch of salt
1 vanilla bean, split in two and seeds scraped
1/2 t cinnamon
3 T cornstarch1/2 c buttermilk
1/4 c bourbon (I like me some Maker’s Mark)mix ins:
3 T roughly chopped frozen sour cherries
2 T finely chopped semi-sweet chocolate
2 T c finely chopped roasted almonds
2 T freshly toasted coconutPut the 2 cups of whole milk into a saucepan over medium heat (reserve the last 1/2 of milk for use later), along with the sugar, salt, cinnamon and vanilla bean seeds and the pot. Cook until the mixture begins to steam, whisking occasionally, about 8 minutes.
Meanwhile, mix together the cornstarch with the remaining milk. Remove the vanilla bean pod and whisk in the milk/cornstarch mixture. Stir until the mixture thickens and barely reaches a boil, about 5 minutes. Reduce heat to very low and whisk for another 5 minutes until thick.
Pour the mixture into a bowl and cover. Refrigerate until cold – 3 hours or overnight. Add in the buttermilk and bourbon and give it a good stir. Pour into your ice cream maker and when it just starts to really thicken up and look like soft ice cream, add in the mix-ins. Eat immediately or freeze until firm.
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This recipe and I are meant to be. 100% compatibility. Thanks Jeanette!
You needn’t fret about your lack of restraint in this case. That ice cream sounds positively wonderful. The word “cornstarch” probably wouldn’t have grabbed me, but you totally had me at “bourbon.”
so the cornstarch makes it a better texture i’m guessing? i trust Bittman with all that he creates.
and you know, I’m with you, i love bourbon in ice cream, but i think i want to add in some crispy pecans. i had spicy bourbon pecans once and almost died in foodie heaven lol.
great post–thank you!!
Oh man. I don’t think this ice cream would last very long in my house. Heck, I don’t think it would even make it past the counter next to the freezer. Yum!
I laughed out loud at this line: “When you call it cornstarch ice cream, you’re probably not going to get many takers.” The “bourbon” definitely offsets “cornstarch!” My husband would have the same reaction at first, I’m sure.
Sounds and looks delicious, though — wonder how it would work with the last bit of the 12yo dark Nicaraguan rum we have left, too…
(PS I’m also a Maker’s girl. Cheers!)
Oh my…this makes me want to go buy an ice cream maker. Right now. And you totally had me at “bourbon” 🙂
Oh my…this makes me want to go buy an ice cream maker. Right now. And you totally had me at “bourbon” 🙂
Oh my…this makes me want to go buy an ice cream maker. Right now. And you totally had me at “bourbon” 🙂
Oh my…this makes me want to go buy an ice cream maker. Right now. And you totally had me at “bourbon” 🙂
Oh my…this makes me want to go buy an ice cream maker. Right now. And you totally had me at “bourbon” 🙂
Oh my…this makes me want to go buy an ice cream maker. Right now. And you totally had me at “bourbon” 🙂
Oh my…this makes me want to go buy an ice cream maker. Right now. And you totally had me at “bourbon” 🙂
Oh my…this makes me want to go buy an ice cream maker. Right now. And you totally had me at “bourbon” 🙂
Oh my…this makes me want to go buy an ice cream maker. Right now. And you totally had me at “bourbon” 🙂
Oh my…this makes me want to go buy an ice cream maker. Right now. And you totally had me at “bourbon” 🙂
Oh my…this makes me want to go buy an ice cream maker. Right now. And you totally had me at “bourbon” 🙂
Oh my…this makes me want to go buy an ice cream maker. Right now. And you totally had me at “bourbon” 🙂
My husband is a bourbon fanatic. He would die for this ice cream. I can’t believe how well it set up with the bourbon! And to have it be lower in fat is just a huge win. Delicious Jeannette!
I’m so glad, Emily! Enjoy.
Lo, yes, cornstarch ice cream is such an unfortunate name – but it’s certainly a surprising treat. And: Bourbon!!
Molly, it tastes best right out of the machine when it’s all soft and oozy. Yum! No waiting involved then 🙂
Meister, try it with rum!! Rum raisin would be amazing I think! Endless variations to this recipe 🙂
Mo’Betta, ice cream maker not necessary, but nice. Very nice.
Dana, it worked really well and I think the bourbon helped it not to get rock hard in the freezer a day later. Thanks!
ooooooh. yum!
This is so interesting! I’ve never heard of using cornstarch in ice cream, but I do not have much ice cream experience 🙂 If Crazy Go Nuts was in the store, I would totally pick it up! Thanks for the directions minus the ice cream maker, too.
Seriously awesome is right. This looks so good. Can’t wait to try.
Mmm, bourbon with sour cherries and chocolate sounds wonderful. Thank you for giving instructions for those of us without ice cream makers, I would love to give this a try sometime.
Call it what you will, it looks delicious! I’ve been wanting to make home made ice cream lately but this weather is freezing as it is. Can’t wait to try this!
This looks amazing, and I just thrifted myself a ‘new’ ice cream maker, I can’t wait to give this a try!
This stuff looks perfect as is, but if I were going to add anything, it’d be a drizzle of bourbon butterscotch sauce. That might be too much bourbon in one dish—but then again, there might not be such a thing as too much bourbon. 🙂
Oh my i’m salivating, especially of the idea of bourbon in desert. No need to wait for happy hour…lol
Restraint seems like a totally ridiculous concept when it comes to ice cream. Why bother? This is jammed pack with delicious mix-ins and I love it!
Waw, great idea! I will definitely try out this recipe. Thanx a lot!
I am very pro ice cream. And I approve of bourbon, too. This looks like a definite must make!
LOVE this! I mean, who wouldn’t? 3 very sweet words 🙂
We’ve yet to try a cornstarch ice cream, and I think given my inability to handle bourbon on its own, this will be added to the short list (after moving and the ice cream maker is unpacked). In this moment, I appreciate your “lack of restraint”!
Cheers,
*Heather*
Cornstarch ice cream – not generally my cup of tea. But throw in a little bourbon…and all is right in the world.
This looks amazing! Do you think changing the milk will do much difference good or bad? I notice that the NYT version says you can use Skim Milk, or Half and Half. Have you tried any variations? I’m also curious about using coconut milk or almond. Thanks for the input! 🙂
sounds awesome!! I might make this with coconut milk instead of whole milk. The bourbon in it must take it over the top! 🙂
Yum, definitely, Cindy!
NicoleD, the cornstarch thickens this up nicely so you don’t miss all that cream. Plus, it makes your tongue feel less oily as sometimes rich ice creams can do.
thanks Bonnie!
Rachel, I hope you give it a try!
Bijoux, it’s not really warming up here either, but I love ice cream any time 🙂
Haley, I thrifted mine too! Hooray for cheap kitchen appliances!!
Hush, Maddie, there’s never such a thing as too much bourbon. Next time fo sho!
Why wait, Wendy?
Thanks Joanne & Gourmet.
Lynn, who wouldn’t be pro ice cream? Enjoy!
thanks sues, I agree completely.
Thanks Heather – who need restraint here? Good luck with your move!
Kasey, it’s surprisingly good. I was shocked. Maybe the bourbon is its saviour.
HK, I haven’t tried using different milks, but I did a search on google and people have tried skim, and non-dairy milks with excellent results. Try it!
Sheila, I think this would be great with coconut milk!!
OK! I tried this with coconut milk and non-fat milk. It’s really good! I don’t have an ice cream maker, so I just put it in the freezer and mixed it every 30 min for a couple hours and let it sit overnight. My only complaint is that it’s very crystallized (like a Popsicle) and not as creamy as I thought, which I’m assuming is possibly since it’s made with non-fat milk and without a maker. Any suggestions to make it creamier?
I have to say I love the coconut flavor- it’s amazing!
HK, so glad you enjoyed it! The crystals might have something to do with the lower fat content and having it freeze overnight. I think eating it when it’s at it’s “soft serve” consistency is best. Mark Bittman said the same thing, so I’m guessing he knows. That said, I was still pretty impressed with eating some the next day. It was harder but not full of ice crystals and still creamy – though not as creamy as tasting it the same day.
Sounds totally divine. And soft-serve-style – even better!!
Thanks Julie, this is a winner 🙂
Hhhoooohhh dear. This looks amazing. I’ll admit, I’m a bit skeptical about the cornstarch, but after your gushing review, I may just give it a shot anyways.
I just randomly came across your blog when searching tastespotting for a chocolate chip bundt cake, and I already love it!
This ice cream looks delicious…I’ve been holding on to a recipe for a bourbon ice cream for a couple weeks now that has maple and bacon in it. I love the idea of chocolate and cherry together too though!
I just randomly came across your blog when searching tastespotting for a chocolate chip bundt cake, and I already love it!
This ice cream looks delicious…I’ve been holding on to a recipe for a bourbon ice cream for a couple weeks now that has maple and bacon in it. I love the idea of chocolate and cherry together too though!
I just randomly came across your blog when searching tastespotting for a chocolate chip bundt cake, and I already love it!
This ice cream looks delicious…I’ve been holding on to a recipe for a bourbon ice cream for a couple weeks now that has maple and bacon in it. I love the idea of chocolate and cherry together too though!
I just randomly came across your blog when searching tastespotting for a chocolate chip bundt cake, and I already love it!
This ice cream looks delicious…I’ve been holding on to a recipe for a bourbon ice cream for a couple weeks now that has maple and bacon in it. I love the idea of chocolate and cherry together too though!
I just randomly came across your blog when searching tastespotting for a chocolate chip bundt cake, and I already love it!
This ice cream looks delicious…I’ve been holding on to a recipe for a bourbon ice cream for a couple weeks now that has maple and bacon in it. I love the idea of chocolate and cherry together too though!
I just randomly came across your blog when searching tastespotting for a chocolate chip bundt cake, and I already love it!
This ice cream looks delicious…I’ve been holding on to a recipe for a bourbon ice cream for a couple weeks now that has maple and bacon in it. I love the idea of chocolate and cherry together too though!
I just randomly came across your blog when searching tastespotting for a chocolate chip bundt cake, and I already love it!
This ice cream looks delicious…I’ve been holding on to a recipe for a bourbon ice cream for a couple weeks now that has maple and bacon in it. I love the idea of chocolate and cherry together too though!
I just randomly came across your blog when searching tastespotting for a chocolate chip bundt cake, and I already love it!
This ice cream looks delicious…I’ve been holding on to a recipe for a bourbon ice cream for a couple weeks now that has maple and bacon in it. I love the idea of chocolate and cherry together too though!
I just randomly came across your blog when searching tastespotting for a chocolate chip bundt cake, and I already love it!
This ice cream looks delicious…I’ve been holding on to a recipe for a bourbon ice cream for a couple weeks now that has maple and bacon in it. I love the idea of chocolate and cherry together too though!
I just randomly came across your blog when searching tastespotting for a chocolate chip bundt cake, and I already love it!
This ice cream looks delicious…I’ve been holding on to a recipe for a bourbon ice cream for a couple weeks now that has maple and bacon in it. I love the idea of chocolate and cherry together too though!
I just randomly came across your blog when searching tastespotting for a chocolate chip bundt cake, and I already love it!
This ice cream looks delicious…I’ve been holding on to a recipe for a bourbon ice cream for a couple weeks now that has maple and bacon in it. I love the idea of chocolate and cherry together too though!
I just randomly came across your blog when searching tastespotting for a chocolate chip bundt cake, and I already love it!
This ice cream looks delicious…I’ve been holding on to a recipe for a bourbon ice cream for a couple weeks now that has maple and bacon in it. I love the idea of chocolate and cherry together too though!
Elizabeth, try it! I really loved it and thought it was creamy and perfect.
Aw, thanks so much Maggie! Mmmm, bacon, chocolate and bourbon? Sounds like a winner!
Hello there! Love the blog, and all the tasty recipe ideas you post. Thanks for all your work, and for sharing!
Ever since I saw the bourbon ice cream recipe, I’ve been obsessed with making it. I now have an ice cream maker (okay, may have bought one anyway, but this recipe tipped me over the edge), I bought bourbon, but have totally failed to find sour cherries. Obviously they’re not in season, so… did you happen to have some stashed away from last year in your deep freeze? I also live in Vancouver and am not sure if there’s a secret sour cherry supplier I don’t know about (frozen cherries of any kind seem impossible to find). Help! Thanks so much! 🙂
Thanks Mary! Yeah, sour cherries are hard to find. The food co-op on Commercial Drive used to carry them but they will special order them – however you’d have to buy the whole box full and I have no deep freezer. However, every summer, I buy fresh sour cherries from the Okanagan, when the farmer posts on Craigslist and he sells out of his truck. Set up an rss feed for the phrase “sour cherries” or “pie cherries” and you might just hit the sour cherry jackpot. I buy 10 lbs at a time and they keep me in joy all year!
I gasped when I saw this, as in, “Oh my god. Yum.” I’m thinking of an all coconut milk vegan version for a party next week.
Yes, give it a try Elizabeth, I’m sure it will be delicious!
Wow I’m loving this creation of yours! If I saw it in the store I’d definitely want to buy it.