Cherry-Bourbon Ice Cream

Ingredients

  • ½ cup granular sweetener for ice cream*
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 cups 2% reduced-fat milk
  • 1 cup half-and-half
  • 1 egg yolk
  • 1 ½ teaspoons vanilla bean paste or extract
  • + 2 more ingredients
    • ½ cup drained and coarsely chopped canned, pitted cherries in heavy syrup
    • 3 tablespoons bourbon

1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and half-and-half. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat. 2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot...

View full recipe at SpringPad

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