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So I am happy to announce that Kitchen Konfidence is officially 2 years old (as of July 15th)!! To celebrate this milestone, I’m sharing this luscious Strawberry Bourbon Ice Cream. Freshly made strawberry-bourbon sauce is swirled into creamy strawberry bourbon ice cream, creating a frozen treat nothing short of heaven. With each bite, you’ll enjoy a punch of sweet-tart strawberry followed by a smooth, pleasant taste of bourbon. So. Yum.
Last year I celebrated my blogiversary with a super tasty green bean salad. I decided to go with ice cream this year, because it’s one of my favorite desserts to make. Once you get the process down, you’ll be able to create a plethora of different ice cream flavors. It may seem daunting at first, but I assure you, it gets much, much easier each time you do it. Before we get to the recipe, I just wanted to say thanks to all of you who have continued to read Kitchen Konfidence over these past two years. It’s really been a pleasure and I’m looking forward to the many years to come! Continue reading for the recipe.
Strawberry Bourbon Ice Cream
Ingredients
For ice cream base:
- 2 cups plus 2 tablespoons whole milk, divided
- 1 1/2 tablespoons corn starch
- 3 tablespoons cream cheese, softened
- 1/4 teaspoon fine grain sea salt
- 1 1/2 cups heavy cream
- 2 tablespoons light corn syrup
- 2/3 cup white sugar
- 1/3 cup Strawberry Infused Bourbon
For the strawberry-bourbon sauce:
- 2 cups ripe strawberries
- 1 cup white sugar
- 2 tablespoons bourbon
Instructions
- In a small bowl, add 2 tablespoons whole milk and cornstarch, stirring to combine. Set aside.
- Add softened cream cheese and fine grain sea salt to a medium bowl and whisk until smooth. Place a fine mesh basket strainer over the bowl and set aside.
- Prepare an ice bath in a large bowl (cold water and ice).
- In a medium saucepan, combine remaining 2 cups of whole milk, heavy cream, corn syrup and white sugar, stirring to combine. Bring the mixture to a boil over medium high heat and let bubble for 4 minutes. Remove the saucepan from the heat and gradually whisk in the milk-cornstarch mixture.
- Bring the mixture back to a boil over medium high heat, stirring frequently. Cook until slightly thickened (about 1 minute). Remove from the heat.
- Slowly pour the hot milk mixture through the strainer into the bowl with the cream cheese, then whisk until smooth. Stir in Strawberry Infused Bourbon. Float the bowl containing the ice cream base in the prepared ice bath and chill until cold (about 30 minutes). Stirring the mixture occasionally can speed this process up. Refrigerate until thoroughly chilled (at least 4 hours).
- While the mixture is chilling, prepare the strawberry-bourbon sauce. Combine strawberries, 1 cup sugar and 2 tablespoons bourbon in a medium saucepan over medium-high heat. Bring mixture to a boil and bubble away for 10 minutes, stirring occasionally. Let cool before adding to ice cream.
- Freeze ice cream base in an ice cream maker according to the manufacturer’s instructions. Transfer to a container and swirl in strawberry-bourbon sauce. Finish by freezing the ice cream until hard or enjoy soft immediately.
Related links and recipes:
Bourbon Cream Root Beer Floats
Goat Cheese Ice Cream with Roasted Strawberries
Jeni’s Spendid Ice Creams at Home
Jeni’s Splendid Ice Cream Base
KitchenAid Ice Cream Maker Attachment [this is what I use]
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I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!
Evan Thomas says
Congrats on 2 years! That’s quite an accomplishment. This ice cream sounds incredible; I love the touch of cream cheese to add a slight tanginess in the sweet.
Brandon Matzek says
Thanks Evan 🙂
Averie @ Averie Cooks says
Congrats on 2 years! I’d expect nothing less than some bourbon from you involved in the celebration!
Brandon Matzek says
Thanks Averie!! Yes, bourbon has recently been my celebratory drink of choice 😉
Ann P says
Bourbon is my awesome. 🙂 I tried bourbon ice cream (with cornflakes) at Humphry Slocombe in SF and it’s been one of my favorites ever since. I can’t wait to try this version with strawberry!
Brandon Matzek says
I only had a sample of the Secret Breakfast ice cream when I was at HS. I thought it was delicious, but I just couldn’t pass up their Brown Sugar and Fennel flavor!
yumgoggle says
Happy 2 years! Thank you for sharing such wonderful posts and amazing recipes. Of course, no celebration will ever be complete without ice cream. This is such a festive treat. Will try soonest…
Myfudo here…Normally we’d never put a shameless plug back to us, but we just launched our new site and we would love for you to be a part of it. I’d love to share our newest launch with you, I hope you don’t mind? Now that we are getting a new look…Myfudo is moving to a new domain http://www.yumgoggle.com This has been a project we have been working on for almost a year now. We just launched our new gallery submission site, and we are just thrilled. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there! Please sign up and check us out (it’s free) http://www.yumgoggle.com/gallery
We look forward to seeing your wonderful pictures, as always.
p.s. We are hosting a Kitchen Aid Mixer Giveaway to celebrate our new Yumgoggle site, we hope you’ll participate =)
http://www.yumgoggle.com/cakes-cupcakes-the-black-forest-cake-cupcake-a-kitchenaid-mixer-giveaway/
Brandon Matzek says
Thanks so much 🙂
chicago foodie girl says
Happy blogiversary! The ice cream looks amazing!
Brandon Matzek says
Thanks!!