Who doesn’t love ice cream? Who doesn’t love booze? Okay maybe the latter was a silly question but they really do compliment each other so well. Plus National Ice Cream day is right around the corner and it seemed like a good time to put a twist on a summer time favorite. Guess who’s knocking on my door? JIM BEAM and their new apple bourbon whiskey.
Apple Bourbon & Cherry Ice Cream
- 1 cup of Jim Beam® Apple Bourbon
- 2 cups of heavy whipping cream
- 14-ounce can of sweetened condensed milk
- 2 cups of pitted fresh cherries
- 1 cup of sugar
- ½ cup of chopped pistachios
Makes 4 cups of ice cream
Procedures:
- In a standing mixer with the whisk attachment or using hand mixer whip the heavy whip cream on high speed until stiff peaks are formed and then gently fold in the condensed milk.
- Transfer the mixture to a loaf pan and place in the freezer for 1 hour.
- In a medium size pot over medium heat cook the cherries, bourbon and sugar until the sugar is dissolved and the cherries are tender, and the sauce is thick, about 15 to 20 minutes.
- Transfer the cherry mixture to a bowl and cool for 30 minutes in the refrigerator.
- Next, pour the cooled cherry mixture and pistachios over the chilled whipped cream and gently fold together until lightly combined.
Return the pan to the freezer for 6 hours or overnight before serving.
Please do not eat and drive!