Strawberry Bourbon Ice Cream
- Jazzmyne Buckels
- May 9
- 1 min read
Homemade strawberry bourbon ice cream might honestly be one of the best parts of strawberry season. It’s rich, creamy, packed with fresh strawberries, and made with my granny’s simple homemade custard base. Trust me, it’s way easier than you think. I taught my kids how to make the vanilla base, and they spent one whole summer making a different flavor almost every single day.
Every bite reminds me of summers in Chicago enjoying homemade creamy goodness in Granny's kitchen. My strawberry and bourbon combination adds just a little something extra to my her version—sweet strawberries with a little warmth that makes it feel extra special.
And while you do need an ice cream maker for this recipe, trust me, it’s worth every penny. Once you learn this custard base, the flavor possibilities are endless, before long, homemade ice cream nights will become part of your summer tradition too.
Gourmet Mommie Tip #1
This ice cream uses a double boiler method, which means the custard cooks gently using indirect heat. To do this, place a heat-safe bowl over a pot with 1–2 inches of simmering water. The bowl should sit above the water, not touch it.
Gourmet Mommie Tip #2
Because this is a custard-based ice cream, the mixture needs to cook long enough to properly thicken and pasteurize the eggs. This gives the ice cream its rich texture and makes it safe to eat.
Gourmet Mommie Tip #3
Freeze-dried strawberries help intensify the strawberry flavor without adding extra liquid, which keeps the ice cream creamy instead of icy.
Gourmet Mommie Tip #4
Worried about bourbon-infused ice cream not being family-friendly? Simply leave it out entirely or add the bourbon while the strawberries are cooking down. This allows the alcohol to cook off before the puree is added to the custard.
Gourmet Mommie Tip #5
The red food coloring is optional, but it helps enhance the natural pink color of the strawberries but if you are not a fan of red dye, skip it!
Notes
1
Make Strawberry Puree | Add the sliced strawberries, lemon zest, lemon juice, sugar, water, and vanilla to a saucepan over medium heat. Cook until the strawberries soften and the mixture becomes slightly syrupy. Transfer to a blender and blend until smooth.
2
Start Custard Base | Add the half-and-half, sugar, and egg yolks to a heat-safe bowl and whisk until combined. Place the bowl over simmering water to create a double boiler.
3
Build Strawberry Flavor | Cook the custard, whisking constantly, until it begins to thicken slightly. Add the strawberry puree, freeze-dried strawberries, vanilla paste, bourbon, and optional food coloring. Whisk until smooth and fully combined.
4
Chill Custard | Continue cooking until the custard thickens enough to coat the back of a spoon. Transfer the custard to a bowl, cover, and refrigerate for at least 2 hours or until fully chilled.
5
Churn Ice Cream | Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions. Add the chopped strawberries during the last few minutes of churning.
6
Freeze & Serve | Transfer the ice cream to a freezer-safe container and freeze for 8 hours or overnight until firm.
Instructions
1½ cups sliced strawberries
zest of 1 lemon
juice of 1 lemon
½ cup sugar
½ cup water
1 teaspoon vanilla
Strawberry Puree
1 pint half-and-half
1½ cups sugar
3 egg yolks
1 teaspoon vanilla paste
½ cup fresh strawberry puree
¼ cup ground freeze-dried strawberries
1 tablespoon bourbon (optional)
½ cup chopped fresh strawberries
1 drop red food coloring (optional)
Ice Cream
the Gourmet Mommie
Jazzmyne Buckels
STRAWBERRY BOURBON ICE CREAM
1 quart (8 servings)
305 Calories / Serve
PREP
15 M
COOK
15 M
CHILL/FREEZE
2 H / 8 H
TOTAL
10 H 30 M
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