Every Fall I make a signature seasonal ice cream flavor. Last year it involved Caramel Apples and Cheesecake, and the year before that, Chocolate Pumpkin Chai. The weather was just perfect here in New Jersey last week, perfect for apple picking! And it’s exactly what J and I did Saturday afternoon, so of course apples were again the inspiration for this season’s ice cream. Actually bourbon inspired this fall’s ice cream. I’ve been wanting to make a boozy ice cream flavor for a good time now, and it was the perfect flavor to compliment freshly picked apples.
I’ve also had maple syrup on my mind. I intentionally wanted to roast pears with maple syrup to then swirl, but instead I used apples the apples we picked, spiced like my favorite pie. They cooked down with maple syrup and even more bourbon. At first glance it looks like applesauce, oh but it’s far better than any applesauce. This ice cream tastes just like biting into a slice of apple pie. It’s not overly sweet as you would think considering the amount of maple syrup used, that’s because the smoky bourbon helps to balance its sweetness. It also tastes like a caramel apple, what’s not to love?

Next time, I’m adding more bourbon. I only added half the amount I wrote below for the recipe, and definitely feel that my batch is lacking. So make sure you add the full amount of bourbon when you make your ice cream.

You can choose to swirl this boozy apple sauce, or stir it completely into the base, like I have done. Either way, it will be delicious. And don’t worry, the kids can go ahead and have a scoop, most of the alcohol content cooks off anyway. By just using cream, you get an ice cream that is creamier than traditional bases made with half the amount of both milk and cream. Keep in mind, the more booze in your ice cream base, the creamier it will also be, since alcohol doesn’t freeze well. It’s a trick I learned in culinary school when making smooth sorbet, preventing it from becoming hard and icy. I highly suggest you make extra of this bourbon maple roasted apple mixture, because you’re definitely going to want top off your fall inspired sundae with it!

Bourbon Ice Cream with Maple Roasted Apples  

Ingredients {Makes 1 quart}

2 cups – Heavy Cream

3/4 cups – Light Cream

1/4 teaspoon – Salt

2 – Cinnamon Sticks

2 tablespoons – Bourbon or Whiskey of choice

1/2 cup – Brown Sugar

5 large – Egg Yolks

2 teaspoons – Pure Vanilla Extract

Maple Roasted Apples

3 cups – Apples {following this apple pie filling recipe}

2 tablespoons – Bourbon or Whiskey of choice

1/4 to  cup – Organic Pure Maple Syrup

Recipe

To infuse the milk/cream, stir the creams, half of the sugar {1/4 cup}, cinnamon sticks, bourbon and salt in a heavy saucepan. Heat over medium-high heat. When the cream mixture begins to bubble around the edge, remove it from the heat and cover. Let it steep for 30 minutes.

Make the base by, whisking the yolks, just to break them up in a medium heat-proof bowl. Add in the remaining brown sugar and whisk until smooth, set aside.

Uncover the pan, heat over medium-high heat. Reduce it to medium heat once the mixture hits a slight simmer. Slowly ladle about 1/2 cup of the hot mixture into the yolk mixture, while whisking. Add one more ladle of the hot mixture to the yolks, making sure to whisk quickly so you don’t curdle the eggs. With a heat-proof spatula or wooden, stir the cream as you slowly add in the egg-cream mixture into the saucepan.

Cook the ice cream base over medium heat, stirring constantly until it has thickened, about 1 to 2 minutes. {The mixture should coat the back of a wooden spoon, holding a clear path when you run your finger}. Strain the base through a fine-mesh strainer into a clean container, over an ice-water bath. Using a clean spatula, stir the base frequently until it has cooled to room temperature. Cover top directly with plastic wrap, refrigerate for at least 2 hours or preferably overnight.

Make the maple bourbon apple mixture, by adding the apples to a saucepan, along with bourbon, and maple syrup. Bring to a boil, stirring occasionally {about 15 to 20 minutes}. Let cool for 5 minutes, then using a blender or emersion blend, blend until desired consistency {I left mine with a few slices in tact and mostly chunky smooth}. Allow to cool completely, refrigerate until ready to use.

Freeze the ice cream, by adding the vanilla extract to the base, stirring until combined. Freeze the base in your ice cream machine following your manufacturer’s directions. While the ice cream churns, put the container that you’ll keep your ice cream into the freezer. The ice cream is ready once it reaches the consistency of soft-serve, or the paddle creates a distinctive path as it churns. {be careful NOT to over churn it, there’s no fixing it at that point. The timing of freezing your ice cream will depend on the machine and the conditions of your kitchen and ice cream base}.

Scoop your churned ice cream into the cold container, dollop the bourbon maple apple mixture atop and drizzle with a few teaspoons of maple syrup. Stir slightly to make sure everything is incorporated well, or stir slightly for just a swirl of ice cream. Smooth top, and drizzle with another teaspoon of maple syrup. Enjoy right away, or freeze at least 4 hours.