Bourbon Vanilla Ice Cream
Prep time
Cook time
Total time
This rich and creamy ice cream pairs perfectly with a hot piece of apple or pecan pie
Recipe type: Dessert, Ice Cream
Serves: 1 quart
  • 2 cups milk
  • 1 T cornstarch
  • 1½ cups heavy cream
  • ¾ cup sugar
  • ¼ tsp salt
  • 3 T cream cheese, room temp
  • 1 vanilla bean, split lengthwise and scraped
  • 2 T Jefferson's Kentucky Bourbon
  1. In a 4-quart saucepan, add the milk and heavy cream.
  2. In a small bowl, whisk ¼ cup of milk/cream mixture with the cornstarch until the cornstarch has dissolved completely.
  3. Place the cream cheese in a bowl and set aside. (microwave for 15 seconds for a softer consistency)
  4. Place an large plastic freezer bag in an ice bath with the edges folded over. Make sure the ice only comes up to about ⅓ of the bag. Too much and you risk getting water into the base, which will effect the consistency of your ice cream.
  5. Add the sugar, vanilla bean seeds and pod to the milk and cream. Whisk well. Cook over medium heat until it comes to a rolling boil. Lower the heat slightly and boil for 4 minutes.
  6. Pour in the cornstarch slurry and mix well. Bring back to a boil and cook for an additional 2 minutes. Lower the heat to a simmer.
  7. With a ladle or measuring cup, scoop about ½ cup or more of the hot mixture into the bowl of cream cheese. Whisk until smooth. Add another scoop to the cream cheese until the consistency is thin enough to pour.
  8. Pour the cream cheese mixture back into the pot and cook over medium low heat, stirring constantly. When the base has thickened (you feel some resistance on your whisk/spatula), turn off the heat.
  9. Remove the vanilla bean pod and discard.
  10. Add the salt and bourbon to the base and stir well.
  11. Pour the hot cream into the plastic bag over the ice bath. Let sit for at least 1 hour or until completely cold. Freeze according to your ice cream makers instructions, or refrigerate for up to 3 days.
Recipe by A Sue Chef at