Homemade Bourbon Infused Coffee Ice Cream Recipie

Homemade Bourbon Infused Coffee Ice Cream Recipie

 

Don Pablo's Bourbon infused coffee is a delightful selection, but we are taking it one step further and turning it into a frozen treat! This ice cream has so many unique flavors within; you first taste coffee, then butterscotch, vanilla, and finally the bourbon at the end. We are so proud of this unicorn of a coffee and this recipe!


What you'll need:

  • 2 ½ cups of Heavy Whipping Cream
  • 1 ¼ cups of milk
  • 1 cup of Don Pablo’s Bourbon Infused Coffee Beans
  • 1 cup of Monk Fruit sweetener or real sugarcane
  • 6 egg yolks
  • 1 tsp of Vanilla Extract
  • Pinch of salt  


Directions:

  1. Combine 1 cup of heavy whipping cream, milk, salt, sugar, and coffee beans
  2. In a medium saucepan, heat mixture on medium-low until it becomes steamy on the edges of the pan. Stir occasionally during this process as you really want to submerge the beans.
  3. Remove from the stove top and allow the coffee beans to steep for one hour.
  4. Strain the cream to remove the coffee beans and add the vanilla extract.
  5. Lightly beat all egg yolks in a medium-size bowl.
  6. With a Ladle, add the coffee cream slowly to the egg while continuing to whip egg yolks. It is important to do this part with patience as you want to prevent curding.
  7. Place the remaining cream in an ice bath.
  8. On low, reheat the coffee cream. Gradually raise the temperature to medium-low. The custard will begin to thicken into a cake batter consistency.
  9. After thickening, remove the coffee cream from the stove top and allow it to cool for 3-5 minutes.
  10. Strain the mixture into the remaining cream that is in the ice bath. The straining will remove any curds that may have formed.
  11. Stir the mixture well and refrigerate overnight for best results but if you don’t want to wait that long 4-6 hours will suffice.
  12. Use an ice cream maker or freeze and place in a food processor.
  13. For ice maker: Enjoy as a soft serve or freeze for 20 minutes.
*If you do not have an ice cream maker, place the cream mixture into a container and freeze it. You must stir the mixture every 30 minutes to prevent it from turning into a block of ice.
Please note this is a caffeinated ice cream.