Cherry-Bourbon Ice Cream

 

 

Ingredients

1/2 cup granular sweetener for ice cream*

2 tablespoons cornstarch

1/8 teaspoon salt

2 cups 2% reduced-fat milk

1 cup half-and-half

1 egg yolk

1 1/2 teaspoons vanilla bean paste or extract

1/2 cup drained and coarsely chopped canned, pitted cherries in heavy syrup

3 tablespoons bourbon

 Preparation

1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and half-and-half. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat.

2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla.

3. Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture; chill 8 to 24 hours.

4. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions; stir in cherries and bourbon halfway through freezing. Let stand at room temperature 5 to 10 minutes before serving.

*Granulated sugar may be substituted.

Note: We tested with Whey Low 100% All Natural Granular Sweetener for Ice Cream. Get 20% off any time you order from wheylow.com. Coupon code: SouthrnLvg

 

Source:http://www.myrecipes.com/recipe/cherry-bourbon-ice-cream