Cherry-Bourbon Ice CreamGentl & Hyers
Use a pre-made custard as your base and paddle in a sweet-and-boozy cherry and bourbon topping.
Recipe information
Yield
Makes about 4 cups
Ingredients
Need to make a substitution?
Preparation
Cook 1 1/2 cups halved pitted cherries, 2 tablespoons sugar, and 1 tablespoon water in a small saucepan over medium heat, stirring occasionally, until syrupy, 8-10 minutes. Remove from heat and stir in 1 tablespoon bourbon; let cool. Process custard and fold in cherry mixture just before transferring to freezer.