Bourbon ice cream

Vanilla ice cream in blue bowl
To make this alcohol-spiked ice cream, you’ll need an ice cream machine.

Serves 6


  • 450ml double cream
  • 450ml full-fat milk
  • 1 vanilla pod, split (or 1 tsp vanilla extract)
  • 8 egg yolks
  • 50ml bourbon


Mix the cream and milk in a saucepan set over medium-low heat and scrape in the seeds from the vanilla pod, if using. Add the pod and bring gently to a boil. Meanwhile, beat the egg yolks in a bowl (with the vanilla extract if not using a pod) until pale and light.

Pour the hot milk and cream mixture over the beaten yolks, stirring constantly, until well blended. Leave to cool completely, stirring from time to time. Remove the vanilla pod, if used, add the bourbon, then transfer to an ice cream machine and freeze according to manufacturer’s instructions.

Recipe courtesy of Forman & Field

Pick up a copy of the June edition of Good Things magazine. To download a digital copy click here or buy in store at select Waitrose and Tesco stores, WHSmith High Street, WHSmith Travel, Wholefoods, Marks and Spencer and News on the Wharf.

Follow Good Things magazine!

Twitter: @GoodThingsUK | FacebookGoodThingsMagazine

Share Button

About The Author