An ice cream with all the boozy depth and surprising delicacy of an Old Fashioned. It's bourbon-forward, but carries subtle notes of citrus skin and aromatic bitters.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
- Yield:makes 1 quart
- Active time: 1 hour
- Total time:1 hour, plus an overnight chill
- 6 egg yolks
- 3/4 cup sugar
- 2 cups heavy cream
- 1 cup whole milk
- 5 tablespoons bourbon
- 1 teaspoon orange zest from 1 orange
- Dash Angostura bitters
- 1/2 teaspoon kosher salt
- Maraschino cherries (optional)
In a heavy saucepan, whisk egg yolks and sugar together until pale in color and thickened. Slowly whisk in cream, then milk. Once fully incorporated, put over medium heat and whisk frequently until a custard forms on the back of a spoon but a swiped finger across the back leaves a clean line.
Remove from heat and pour base through a strainer into an airtight container. Stir in bourbon, orange zest, bitters, and salt. Cover and rest in refrigerator overnight.
The next day, churn in ice cream maker according to manufacturer's instructions. Optional: For a flawlessly smooth ice cream, pour base through a strainer again to remove bits of orange zest before churning. I never bother.
Serve immediately as soft serve or transfer to freezer for at least three hours to harden. For full Old Fashioned effect, top with a spoonful of maraschino cherries.