You just finished your dinner, and the cravings begin for something delicious and refreshing. Your grown-up dessert is always the same toss up: do you choose ice cream or an alcoholic beverage? Well, great news! You can now have both, with this homemade Jack Daniel’s Tennessee Whiskey ice cream recipe.
A few tips before getting started:
- Remember, alcohol doesn’t freeze – so go easy (darn!)
- Add vanilla extract, no matter the flavor – this will bring out whiskey flavors
- Watch your salt – salt lowers freezing temperatures
- Give it time – wait 15 minutes after freezing for flavors to really come through
What you’ll need
- 2 cups whole milk
- 2 cups heavy cream
- 1 1/4 cups granulated sugar
- 8 large egg yolks
- 1/4 cup Jack Daniel’s Tennessee Whiskey
- Combine milk, cream, and roughly half the sugar in a sauce pan. Set over high heat, and cook, stirring occasionally (not over-aggressively- I know, you’re excited!), until the mixture comes to a boil, about 5 minutes.
- Whisk egg yolks and remaining sugar until smooth, in a medium-sized bowl, until thick and heavy (about 30 seconds).
- When the cream mixture comes to a boil, whisk, and remove off heat. In a slow stream, pour ½ of the mixture over the yolk-sugar mixture, whisking continually until blended. (This is called tempering the eggs, so that they don’t scramble.)
- Return the pan to the stove over a low heat. Whisking continuously, pour the yolk-cream mix back into pan.
- With a wooden spoon, continue stirring until the mix reaches 165 to 180 degrees (~ 2 minutes.) Do not heat above 180 degrees, or the eggs will scramble. The mixture should be slightly thick and layer the back of spoon, with steam rising, but not boiling. Stir in Jack Daniel’s Tennessee Whisky. (our favorite part!)
- Pour into a clean airtight container and refrigerate for 12 to 24 hours. Process in an ice cream maker per the manufacturer’s instructions.