Cherry Bourbon Vanilla Bean Ice Cream
Prep time
Cook time
Total time
Creamy, sweet homemade ice cream made with a fresh vanilla bean, cherries and bourbon.
Serves: 8 servings
  • ½ cup fine bakers sugar or granulated sugar
  • ⅛ teaspoon salt
  • 2 cup heavy whipping cream
  • 1 cup half & half
  • 3 egg yolks
  • 1 vanilla bean or 3 tsp. vanilla extract
  • 3 tbsp. Bourbon
  • 1 cup cherries, pitted, cut in quarters
  1. In a heavy sauce pan, Whisk together sugar, salt, whipping cream and half and half. Split vanilla bean down the center and scrap out the seeds with a pairing knife and add to the cream mixture. Cook over medium heat, stirring constantly; about 10 to 12 minutes or until mixture thickens slightly. Remove from heat and cover for one hour. This will really infuse the vanilla flavor.
  2. In a large metal bowl, whisk egg yolks until slightly thickened and pale yellow in color. Gradually whisk in 1 cup of the hot cream mixture into yolks. Add yolk mixture to remaining cream mixture, whisking constantly. Cool 1 hour, stirring occasionally.
  3. Whisk in bourbon and cherries, cover with plastic wrap, and chill 8 to 24 hours.
  4. Pour into ice cream maker and follow manufactures instructions.
  5. For soft serve, serve right away or place in freezer for up to one month.
I didn't measure out the ice cream, but the recipe almost filled a 6.3 cup container. I put the amount of 8 servings per recipe. So the calories are if you used 8 servings, which is approx a little more that a ½ cup.

Calories: 332, Fat: 27, Cholesterol: 163, Sodium: 37, Carbs: 18, Fiber: .03, Sugar: 16, Protein: 3.2
Nutrition Information
Serving size: Approx ½ cup
Recipe by Peanut Butter and Peppers at