"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

No Churn Bourbon Vanilla Ice Cream Recipe

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This recipe for No Churn Bourbon Vanilla Ice Cream, by , is from The Burton/Powell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Powell

Category:
Category:

Ingredients:  
Ingredients:  
1 Pint of heavy whipping cream
14 oz sweetened condensed milk (comes in a can)
1 TBSP vanilla
3 TBSP bourbon

Directions:
Directions:
In a large mixing bowl beat the heavy cream until stiff peaks form. I use my stand mixer. It takes about 4 minutes but once took 8? Maybe cream wasn't cold enough..
.
In another small bowl whisk the bourbon, vanilla and condensed milk together

Pour this mixture into the heavy cream and carefully fold it in

pour combined mixture into 9"by5" loaf pan

Cover with foil and freeze for at least 8 hours

Number Of Servings:
Number Of Servings:
8?
Preparation Time:
Preparation Time:
10 min
Personal Notes:
Personal Notes:
The summer of 2018 at Grandfather Mountain, I must have made this about 6 or 8 times, perfecting the recipe and trying different flavors like adding cocoa powder or caramel or bits of candy bars. It all works! The bourbon keeps the ice cream from cyrstalizing so don't leave it out. The flavor is so subtle. In fact you'll need about 4 or 5 tbsp if you really want to taste the bourbon flavor. I want to try lemon next...to serve with the fresh blueberries we pick in Banner Elk!

 

 

 

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