Cherry Bourbon Ice Cream

Chock-full of ripe cherries and a splash of bourbon, this ice cream is the perfect summertime treat.
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You know what I love about the summer? Besides the warm, long days of course, I love the fact that it’s totally acceptable to treat yourself to some ice cream each night to cool off. It makes summer even that much more enjoyable!  🙂 So when Four Roses Bourbon asked me to create a bourbon dessert for National Barbecue Month, I knew ice cream was on the menu!

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The cherry mixture for this recipe requires a bit of work, with the pitting and the cooking and all, but trust me…it is SOOOO worth it.

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Especially is you’re a huge cherry fan like me! 😀

Cherry Bourbon Ice Cream  | From:

I’ve said it before and I’ll say it again. If you’ve never made ice cream from scratch you’re seriously missing out! Ever since I bought an ice cream maker a few years ago, we usually have a constant supply of homemade ice cream in the freezer. We’ve tried tons of recipes (mostly based off of my favorite Graeter’s Ice Cream flavors) and I don’t plan to stop anytime soon! 😉 In fact, this one today is my 30th ice cream recipe on my website! What’s your favorite ice cream flavor?

Cherry Bourbon Ice Cream  | From:

Cherry Bourbon Ice Cream

Chock-full of ripe cherries and a splash of bourbon, this ice cream is the perfect summertime treat.

Yield: 1 quart


3/4 pound fresh cherries (about 2 cups), pitted, quartered
3/4 cup sugar, plus 3 tablespoons, divided
1 1/3 cups heavy cream
1 1/4 cups whole milk
2 inch piece vanilla bean, slit lengthwise and seeds removed, pod reserved
6 egg yolks
3 tablespoons Four Roses Bourbon


1. In a small saucepan, stir together the cherries and 3 tablespoons the sugar. Simmer over medium heat about 6-8 minutes or until the sugar dissolves and the sauce thickens slightly. Transfer to a small bowl and cool to room temperature, cover with plastic wrap, and refrigerate until cold.

2. Meanwhile, set a fine mesh strainer over a medium sized bowl and set the bowl over a large container of ice water.

3. In a medium saucepan over medium heat, heat the cream, milk, and the vanilla seeds and pod and 1/4 cup sugar stirring occasionally, until steam appears and the liquid is hot (175 degrees) about 5 minutes.

4. When the milk mixture is cooking, in a separate bowl, whisk the yolks and 1/4 cup of sugar together until smooth. Slowly whisk about 1 cup of the hot milk mixture into the yolks to temper them. Then slowly whisk the tempered yolk mixture back into the remaining hot milk mixture. Continue to cook the custard mixture over medium heat until it is very hot but not simmering (180-185 degrees).

5. Pour the custard mixture into the strainer bowl set in the ice bath and let cool, stirring occasionally, for about 10 minutes. Remove the custard mixture from the ice bath, stir in vanilla extract, cover tightly with plastic wrap and refrigerate until very cold (40 degrees), about 3 hours.

6. Right before you are ready to churn the ice cream, remove and discard the vanilla pod, pour mixture into a blender, add half of the cherry mixture and purée.

7. Pour the mixture into the ice cream canister and churn following the manufacturer’s instructions until the mixture resembles the consistency of thick whipped cream. Add bourbon, remaining cherry mixture and continue churning until the mixture resembles soft served ice cream.

8. Transfer the ice cream to an airtight container. Cover the container and freeze the ice cream until it is firm, about 3 hours.

Recipe Note: If necessary, one teaspoon of vanilla extract may be substituted for the vanilla bean.

Cherry Bourbon Ice Cream  | From:

Disclaimer: I was asked by Four Roses Bourbon to highlight a cocktail that features their bourbon for a summer dessert. While I have been compensated for my time, my opinions are my own, and I have not been paid to post positive comments. Visit for more information about the company and cocktail recipes.

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3 Responses to “Cherry Bourbon Ice Cream”

  1. #
    Stephanie | Worth Whisking — May 29, 2015 @ 6:44 pm

    Christina, when I saw this post, I knew I had to comment! I live in Columbus, and I literally just had the Graeter’s Bourbon Pecan Chocolate Chip ice cream earlier this week and loved it. Then I saw this post, and thoughts immediately turned to that ice cream. Your spin on it looks amazing! I am always looking for different ice cream recipes to make, and this one is now on my to-do list! Thanks for the recipe!!

  2. #
    Laura Dembowski — June 3, 2015 @ 7:18 am

    Love ice cream and bourbon and cherries. It’s always worth the work of pitting

  3. #
    Paul Kearley — June 9, 2015 @ 12:50 am

    Looks amazing!! I cant wait to make this. My partner recently bought me an Ice-cream maker, I will be sure to try this once summer comes to Australia.

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