Indulge in Decadence: Homemade Bourbon Cherry Caramel Ice Cream Recipe
Prepare to be swept away by the luxurious flavors of our homemade Bourbon Cherry Caramel Ice Cream. This isn’t just any ice cream; it’s a symphony of smooth, rich caramel infused with the warmth of Bourbon, beautifully complemented by a vibrant swirl of homemade cherry jam and tender, Bourbon-soaked cherries. Each spoonful is a journey, reminiscent of those beloved Werther’s Original candies, but elevated to a whole new level of creamy, dreamy perfection!
Some might suggest showing restraint when it comes to creating so many ice cream recipes, but truly, how can one resist? Ice cream isn’t just a dessert; it’s a lifestyle, and this particular creation is an absolute essential. Consider it a public service, my civic duty to bring such joy into the world. After all, not all heroes wear capes – some arrive with generous scoops of Bourbon-soaked cherries nestled in velvety caramel ice cream.
Full disclosure: This homemade ice cream genuinely tastes like I’ve taken Werther’s Original candies, melted them down, and transformed them into the creamiest, smoothest, most irresistible frozen treat imaginable. I’m utterly captivated by it. If your preference leans more towards ice cream with a distinct caramel swirl, you’ll also adore our strawberry caramel cookie ice cream or the rich double chocolate caramel ice cream. But for an unadulterated, deeply flavored caramel experience with a boozy cherry twist, you’ve found your match.
The Inspiration: Celebrating Cherry Season with a Boozy Twist
Last year, during my inaugural year as a pastry chef in NYC, I experienced the fleeting nature of cherry season firsthand. It felt like it was over in the blink of an eye, leaving me with so many regrets about all the cherry creations I hadn’t made. Lesson learned!
This year, I vowed not to let such a glorious season slip away unnoticed. It became a personal culinary challenge: bring on ALL THE CHERRIES! This commitment sparked the creation of this extraordinary ice cream, ensuring that the incredible taste of fresh, seasonal cherries could be savored long after their short window passes. It’s a way to capture the essence of summer in every delightful spoonful.
Just like the fresh berries elevate my Raspberry Sorbet recipe, the vibrant cherries in this recipe take our luxurious caramel ice cream to an entirely new dimension. And while we’re on the subject, consider making an extra batch of that homemade cherry jam! Stash some away in your freezer for those moments when you’re craving that bright cherry flavor during the off-season. No regrets will be tolerated here – only pure, unadulterated cherry bliss!
The Perfect Harmony: Why Bourbon, Cherries, and Caramel?
I don’t know why, but cherries and caramel simply cry out for Bourbon. They just do. There’s an undeniable synergy between the deep, smoky vanilla notes of a good Bourbon, the bright tang of fresh cherries, and the rich, buttery sweetness of caramel. It’s a flavor marriage made in heaven that creates an utterly sophisticated and deeply satisfying dessert.
They asked, and I happily acquiesced, bringing all three together in the most decadent caramel ice cream you could possibly imagine. The result is an ice cream that is incredibly smooth and rich, yet perfectly balanced and not overly sweet. You are absolutely going to luuuurve this Bourbon Cherry Caramel Ice Cream! We’re talking about that “sneak into the kitchen after midnight for just one more bite” kind of love. Get ready for a truly unforgettable treat.
Expert Tips for Crafting Your Perfect Bourbon Cherry Caramel Ice Cream
Mastering the Caramel Base
The heart of this ice cream lies in its sublime caramel base. We’re talking about a caramel that’s not just sweet, but deeply complex, with a slight bitterness that perfectly balances the sweetness of the other components. The secret? Pushing the caramel to a deep, dark amber – right to the edge of being “too far.” This boldness ensures that the final ice cream isn’t overly saccharine, but rather boasts a sophisticated, nuanced caramel profile that truly sings. For those new to caramel making, this might feel a little daring, but trust me, the reward is utterly worth the risk. The worst thing that can happen is you have to start again, and with a little patience, you’ll achieve liquid gold. Watch it carefully; as soon as you see a whisper of smoke, it’s ready. If it happens to seize when added to the cream, don’t fret; just keep gently heating the mixture, and it will eventually melt back into a smooth consistency.
The Magic of Bourbon-Soaked Cherries
Then there are the delightful little bits of Bourbon-soaked cherries and the vibrant river of sweet cherry jam swirling throughout. The Bourbon does more than just add incredible flavor; it’s also essential for the texture of the cherries. Alcohol keeps the cherries from getting icy and rock-hard in the freezer, ensuring every bite is a tender, flavorful burst. This is obviously a necessary touch for a truly premium ice cream experience.
Embrace the Spirit (or Not!)
Feeling extra adventurous? You could even add a splash of whiskey or Bourbon directly into the caramel ice cream base itself. I will never keep you from living your best life, so pour it up! However, a word of caution: alcohol significantly inhibits freezing, and so does sugar. Adding too much alcohol to the base will make your ice cream super soft and potentially prevent it from firming up properly. If you do add it, do so in small amounts and be prepared for a softer, more scoopable texture.
Crucial Chilling for Creaminess
Do not rush the chilling process for your ice cream base. A properly chilled base (at least 4 hours, preferably overnight) is essential for achieving the perfect creamy texture. It allows the flavors to meld and ensures your ice cream maker can churn it efficiently, resulting in that delightful, smooth consistency we all crave.
Essential Equipment for Homemade Ice Cream
To embark on this delightful homemade ice cream adventure, you’ll need a few key pieces of equipment to ensure success. An ice cream maker (a freezer bowl model works perfectly, just remember to freeze the bowl overnight!) is a must-have. You’ll also need a heavy-bottomed saucepan for making the caramel and cooking the jam, a sturdy whisk, a heat-resistant spatula, and a good instant-read thermometer for tempering the egg yolks. Having your freezer bowl pre-frozen overnight is a non-negotiable step to avoid an “ice cream emergency”!
Serving Suggestions for Your Decadent Treat
This Bourbon Cherry Caramel Ice Cream is so exquisite, it shines brightest on its own. However, if you’re looking to elevate the experience, consider a few delightful pairings. A sprinkle of high-quality dark chocolate shavings adds an extra layer of richness, while a dollop of freshly whipped cream can enhance its luxurious texture. For a warm contrast, serve it alongside a warm brownie, a slice of apple crisp, or a buttery shortbread cookie. And for those who appreciate an extra kick, a drizzle of the reserved Bourbon-cherry liquid over each scoop can truly take it to the next level of indulgence.
Storage Tips for Homemade Ice Cream
Homemade ice cream, like this Bourbon Cherry Caramel creation, is a labor of love, and you’ll want to preserve its quality as long as possible. For optimal flavor and texture, it’s best enjoyed within 1-2 weeks. Store it in an airtight container to prevent freezer burn and keep unwanted freezer odors from affecting its delicate taste. Always place it in the coldest part of your freezer, typically at the back, away from the door.
Frequently Asked Questions (FAQs)
- Can I make this Bourbon Cherry Caramel Ice Cream without Bourbon?
- Yes, you can! While Bourbon adds unique depth and helps with the cherry texture, you can omit it. The cherries will still be delicious, though they might freeze a bit harder. You could soak them in cherry juice or a non-alcoholic vanilla extract instead for a hint of flavor, but you will miss the distinct character Bourbon brings.
- Can I use store-bought cherry jam for the swirl?
- While homemade cherry jam provides the freshest and most vibrant flavor, you can certainly use a good quality store-bought cherry jam if you’re short on time. Look for one with a high fruit content and less added sugar for the best results.
- What kind of cherries are best for this recipe?
- Fresh, ripe sweet cherries (like Bing or Rainier) are ideal for both the jam and the Bourbon-soaked cherries, providing the best flavor and vibrant color. If fresh cherries are out of season, you can use high-quality frozen cherries, thawed and patted dry, for both components.
- How long does homemade ice cream last in the freezer?
- For the best quality, homemade ice cream should be consumed within 1-2 weeks. Beyond that, it might start to develop ice crystals or freezer burn, impacting its creamy texture and fresh flavor.
- What if my caramel seizes when I add the cream?
- Don’t panic! It’s common for hot, concentrated sugar to seize and harden when it comes into contact with colder liquid. Simply keep the pot over low heat and stir gently. The hardened caramel will gradually dissolve back into the warm cream mixture. Patience is key here!
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If you tried this recipe and loved it, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Bourbon Cherry Caramel Ice Cream
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Ingredients
For the Ice Cream:
- 3 cups Granulated Sugar divided
- 2 ½ cups cream
- 1 cup milk
- 4 teaspoons kosher salt
- 5 egg yolks
- 1 ½ teaspoon vanilla extract
For the Drunken Cherries:
- 1 cup fresh cherries chopped
- 1 tablespoon sugar
- ¼ cup Bourbon
For the Cherry Jam Swirl:
- 4 cups cherries pitted and quartered
- ¾ cup sugar
- pinch kosher salt
- ¼ cup lemon juice Approximately 1 lemon
Instructions
Make The Drunken Cherries:
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Mix all ingredients, cover and let macerate for at least 2 hours.
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Strain. Reserve the liquid for cocktails, or pour into the ice cream base!
Make the Cherry Jam:
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Combine all ingredients in a medium pot and cook on medium low until very thick. Cool.
Make the Ice Cream
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Make sure you freeze the freezer bowl for your ice cream maker overnight! I just keep mine in the freezer at all times – you never know when you’ll have an ice cream emergency and I don’t like to be unprepared.
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In a large pot combine cream, milk, salt and 1 cup sugar to the pot and bring to a boil.
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In a medium bowl, whisk together the egg yolks. Whisk until a pale yellow, set aside.
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While your cream mixture heats make your dry caramel with the remaining 2 cups of sugar.
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Put 2 cups sugar in a pot or large saute pan (the bigger the better, then the sugar will be more spread out and heat evenly). Cook over medium high heat until the sugar begins to melt and caramelize in places. Gently stir with a wooden spoon or swirl the pot to promote even heating. Don’t worry about some crystals, they’ll melt back in. Take the caramel to a very dark amber – just after the caramel begins to smoke, pour it into the warmed heating cream mixture. If it seizes, don’t worry, it will dissolve into the hot cream eventually. Once it comes to a boil you are going to temper into the egg yolks.
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Temper the Egg Yolks: Add ¼ cup of the boiling cream mixture slowly to the eggs while constantly whisking. Once that has been incorporated, add another ½ cup of the cream mixture in a steady stream while whisking. Add the egg yolk mixture to the sauce pan with the remaining cream mixture. Stir constantly with a spatula or wooden spoon until the mixture thickens and it coats the back of the spoon or reads 180°F on an instant read thermometer. It will hold a line when you draw your finger through it. This took approximately 5 minutes. Do not let the mixture boil.
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Remove from heat, whisk in the vanilla and pour into a large bowl, cover surface with plastic wrap and chill 4 hours or overnight.
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Place your container to hold the ice cream in the freezer. Turn on the ice cream maker and pour the cream mixture into the moving, frozen bowl. Churn 25-30 minutes or until the ice cream is soft and creamy. It will look like soft serve.
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Place the ice cream in the container, swirl in the cherries and jam. Cover and refrigerate 2 hours or more.
Nutrition
