After indulging in the brown butter bacon ice cream served with a bourbon fudge brownie at Carson Kitchen, Rob and I attempted to recreate this decadent dessert. Step one: the brownie! I’m not much of a bourbon fan, but mixed with chocolate it is delicious! The flavor is subtle and really enhances the cocoa. I like to serve these sweet treats while they are still warm and top them with ice cream (brown butter bacon recipe coming soon). Fresh brownies with melting ice cream—what’s not to love?
- 1/4 cup bourbon
- 1/4 cup bittersweet chocolate chips
- 1 1/2 cups flour
- 1/2 cup unsweetened cocoa
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 1/3 cups sugar
- 6 tablespoons butter, softened
- 1/2 tsp. vanilla
- 2 large eggs
- Preheat oven to 350F. Lightly coat 9″ x 9″ baking pan with cooking spray and set aside.
- In a small saucepan, bring the bourbon to a boil. Remove from heat and add chocolate chips, stirring until smooth.
- In the bowl of a standing mixer, combine sugar and butter, mixing on medium speed until well combined. Beat in the eggs and vanilla until fully incorporated.
- In a medium-sized bowl, whisk together flour, cocoa, powder and salt. Gradually add to butter mixture, beating at low speed just until combined.
- Spread into prepared baking pan and bake for 20-25 minutes, or until it passes the toothpick test. Cool in pan on wire rack.
One of our favorite Christmas presents has been the ice cream maker that Rob’s parents gave us this year. Since it’s officially ice cream season, we finally decided to give it a try this week and made some vanilla ice cream with bites of Tagalongs, creating a peanut butter and chocolate flavor. It was good, but I wanted to try something more flavorful and unique.
After raving about our fun ice cream maker to my mom, she sent me a recipe that she saw for brown sugar bourbon ice cream with Theo chocolate from Floating Kitchen. It looked amazing, so we decided to give it a go.
The bourbon is the focal flavor, but not overpowering, while the brown sugar makes it buttery and sweet. This recipe was softer and creamier than the first batch of ice cream we made, which I really enjoyed. It didn’t last long – between the two of us it only lasted five days. We will definitely make it again!
Brown Sugar Bourbon Ice Cream
- 1 cup whole milk
- 3/4 cup heavy whipping cream
- 1/2 cup brown sugar
- 1/2 tsp. vanilla extract
- 5 egg yolks
- 2 Tbsp. granulated sugar
- 1/8 tsp. salt
- 2 Tbsp. bourbon
- 3 ounces dark chocolate, finely chopped
- Ice cream maker
- To make the ice cream base, combine the milk, heavy cream, brown sugar and vanilla extract in a large saucepan over medium-high heat. Bring the mixture to a low boil.
- Meanwhile, whisk together the egg yolks and granulated sugar in a separate bowl, until the egg yolks become pale yellow and slightly thickened.
- Temper the egg yolks by whisking about a 1/2 cup of the boiling milk mixture into the egg yolks. Then add tempered egg mixture back into the saucepan with the milk mixture. Cook over medium heat, stirring constantly, until it begins to thicken and coats the back of a spoon, about 2 minutes.
- Remove from heat and pour into medium-sized bowl. Cover with cling wrap, pushing it all the way down so that it touches the surface of the ice cream base to prevent a skin from forming. Refrigerate until chilled, at least 4 hours or up to 24 hours.
- Once chilled, pour the ice cream base into the frozen canister of your ice cream maker. Add the bourbon and churn until the mixture is nearly frozen, about 20 minutes. Add chocolate and churn for additional 5 minutes, until evenly distributed.
- Serve and transfer remaining ice cream to a freezer-safe container to store in freezer. It makes 1 quart.