No-Churn Bourbon and Brown Sugar Ice Cream

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Nigella Lawson’s How to Eat is possibly one of the stickiest in my collection. I must admit, I am usually drawn to a cookbook by the photography, but I treasure this volume for a different reason. Nigella’s extraordinary writing alone compels me to want to gather some friends around, and cook my way through nearly every recipe.  Not one image accompanies the food in this book. No need.

I’ve long been enchanted by Nigella’s stories and culinary wisdom.   You can hear her posh, sultry voice in every word of the text, gently coaching the reader along.  With her instructions, she makes me believe I could easily serve a “Deeply Autumnal Dinner, for 8”  or a “Spring Lunch to Lift the Spirits, for 6” to welcome guests with an unpretentious, yet elegant meal.

In a recent recipe I came across online for her One-Step No-Churn Coffee Ice Cream, she writes:  “I’m almost embarrassed at how easy this is but, as you will find out, simple though it is to make, its flavour is deep, complex and utterly compelling.”

I have to say I was a bit dubious that a four-ingredient no-churn ice cream could be utterly compelling… but I decided to give it a go.

But of course I had to tweak it.

Since naming my blog, I’ve yearned to create a Bourbon and Brown Sugar Ice Cream, and a no-churn version was certainly appealing.  I thought it would make a nice addition to Ina’s Apple Crostada, a staple at House Morell.

Oh my – yes it did.  This ice cream was rich and creamy… the bourbon gave a wonderful depth of flavor, and as I mixed in the brown sugar just before it went into the freezer, it added the tiniest bit of crunch. Really impossible to tell it was a no-churn version.

Utterly compelling indeed Nigella.  Thanks for the inspiration.

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No-Churn Bourbon and Brown Sugar Ice Cream

  • 1 1/2 cups whipping cream
  • 1 can sweetened condensed milk
  • 3 tablespoons bourbon
  • 3 tablespoons brown sugar

In the bowl of a standing mixer, combine the whipping cream, sweetened condensed milk, and bourbon. Whisk on high speed until soft peaks form.  Then add the brown sugar until just combined.  Pour the mixture into a glass loaf pan, cover it with saran wrap and and pop it in the freezer for at least six hours, or overnight.

I thought it would be fun to include this recipe on the Kavey Eats October Ice Cream Challenge:

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