Bourbon-campfire Ice Cream Recipe
toasted marshmallow, burnt vanilla
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ice Cream Base
Method
Preparation
- 1
Prepare the Ice Cream Base
In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, bourbon, and a pinch of salt until the sugar is dissolved.
- 2
Chill the Mixture
Cover the bowl and refrigerate the mixture for at least 2 hours, or until it is thoroughly chilled.
- 3
Churn the Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 4
Toast the Marshmallows
While the ice cream is churning, use a kitchen torch or broiler to toast the marshmallows until they are golden brown and slightly burnt. Allow to cool slightly.
- 5
Combine and Freeze
Fold the toasted marshmallows into the churned ice cream, then transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.
- 6
Serve
Scoop the Bourbon-Campfire Ice Cream into bowls and enjoy the toasted marshmallow and burnt vanilla flavors!
