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Feb 6, 2011 10:51 AM

Bourbon Ice Cream Question

Can I make my own Bourbon Ice Cream (for about 15 people) without an Ice Cream maker?

Will adding bourbon to regular vanilla ice cream give me the same thing?

If not, where can I buy the best Bourbon Ice Cream for home consumption?

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  1. Try Toscanini's in Central Square. I don't know anything about making your own bourbon ice cream but I know that Toscanini's sometimes has bourbon ice cream or B cubed ice cream which has bourbon in it. I love their ice cream and the people who work there are really nice. I'd give them a call. Heck if Gus (the owner) is there and you ask him your ice cream question he might just have some advice for you. Good luck!

    1. Alcohol doesn't freeze well so there must be a trick to it. My guess is swirl it in last minute, maybe even add a little bourbon to carmel sauce and swirl it into a commerical vanilla ice cream if you can't find it anywhere else.

      1. Smoosh-ins work well at home, although you may have to work in batches for 15 people. Get a good quality vanilla. For a bourbon, something rich and eggy (such as Haagen Dazs) would work, but for less assertive flavors you tend to need a thinner but still decent-quality base (such as Breyer's vanilla bean). These products are, of course, only examples. Place the ice cream in a large bowl and make sure it is softened (almost to optimal eating temperature, but not quite). With a heavy ice cream spade mix in what you want mixed in. You can try infusing a little sweetened (slightly) heavy cream with bourbon, chilling it thoroughly, and mixing that in. I make my own smoosh-ins all the time and my guests are too polite not to rave.

        1. You cannot make it at home without an ice cream maker (which are quite affordable BTW).

          You could try adding ice cream (vanilla) and bourbon in a food processor and then refreezing. Just don't add too much bourbon and don't mix too long (you don't want it too melt). The more commercial the ice cream, most likely the better the result as you will get better re-freezing with added stabilizers and higher overrun.

          3 Replies
          1. re: fishmanator

            I disagree. I stand by my ice cream spade method. It yields excellent results. As I said, I do it all the time. The food processor is not your friend in this situation. It is too powerful and makes mush. Also, you must serve the ice cream as soon as you finish smooshing. If you time it right, you get perfectly tempered ice cream at a perfect temperature. Most people serve ice cream that's too cold.

            1. re: FoodDabbler

              I think your idea it good as well. I might suggest for the "smoosh-in" actually freezing (sticking it in the freezer, it wont freeze) the bourbon then processing a smaller amount of the ice cream (rather than sweetened cream) with ALL of the bourbon and then smooshing that into the rest.

              1. re: fishmanator

                Yes, that might work too. Good suggestion. My smoosh-ins are generally non-alcoholic (saffron, rose, banana-caramel), but I have also tried powdered cashew with a touch of cashew-fruit liquor ("feni") from Goa, India.