Old Fashioned (Bourbon and Orange) Ice Cream Recipe

Photograph: Robyn Lee

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.

Recipe Facts

Active: 60 mins
Total: 9 hrs
Serves: 6 to 8 servings
Makes: 1 quart

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  • 6 large 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)


  1. 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.

  2. 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.

  3. 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.

  4. 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.

Special Equipment

Ice cream maker

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Nutrition Facts (per serving)
370 Calories
27g Fat
22g Carbs
8g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 370
% Daily Value*
Total Fat 27g 34%
Saturated Fat 16g 78%
Cholesterol 233mg 78%
Sodium 162mg 7%
Total Carbohydrate 22g 8%
Dietary Fiber 0g 0%
Total Sugars 22g
Protein 8g
Vitamin C 1mg 3%
Calcium 98mg 8%
Iron 1mg 4%
Potassium 152mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)