Brown Sugar Bourbon Ice Cream


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


  1. 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.
  2. Meanwhile, whisk together the egg yolks and granulated sugar in a separate bowl, until the egg yolks become pale yellow and slightly thickened.
  3. 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.
  4. 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.
  5. 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.
  6. Serve and transfer remaining ice cream to a freezer-safe container to store in freezer. It makes 1 quart.


Summer BBQ Sides


Summer is the season for barbecues and it isn’t over yet! Whether it’s burgers or steaks you’re grilling up, no BBQ is complete without sides. A few of my favorite sides are baked beans and creamed corn, so I wanted to share a couple of recipes that I always make for our barbecued meals.

Baked Beans 


  • 1 can baked beans seasoned with brown sugar, partially drained
  • 1 Tbsp. onion powder
  • 1/2 cup canned crushed pineapple, drained
  • 2 Tbsp. brown sugar
  • 1 Tbsp. steak sauce
  • 1 tsp. mustard
  • 1 cup kielbasa, chopped into bite-sized pieces
  • 3 slices bacon, uncooked
  • 1/4 cup ketchup

How to:

  • Preheat oven to 350F. Spray 10″ x 6″ baking dish with Canola Oil and set aside.
  • In a large bowl, mix together beans, onion powder, crushed pineapple, brown sugar, steak sauce, mustard and kielbasa. Pour into prepared pan.
  • Lay bacon strips across the top. Evenly spread ketchup over bacon.
  • Bake for 1 1/2 hours, until  the bacon is caramelized and fully cooked.

Creamed Corn 


  • 2 (10 oz.) packages frozen corn kernels, thawed
  • 3/4 cup heavy cream
  • 1 tsp. salt
  • 2 Tbsp. sugar
  • 1/4 tsp. pepper
  • 2 Tbsp. butter
  • 1/2 cup whole milk
  • 2 Tbsp. flour (may need more depending on consistency)

How to:

  • In a large skillet over medium heat, stir together corn, cream, salt, sugar, pepper and butter.
  • In a small bowl, whisk together milk and flour. Add to corn mixture and stir until combined. Add more flour if it is still really watery, but not too much because it will still thicken.
  • Continue to stir over medium heat until mixture is thick and corn is fully cooked.
  • Remove from heat and serve hot.

Hope everyone has a happy Labor Day! It’s the perfect chance to do some more barbecuing before summer comes to an end.