maple bourbon ice cream
Ingredients
3 cups lactose-free half and half (or 1.5 cups whole milk and 1.5 cups heavy cream)
2/3 cups maple syrup
1 teaspoon vanilla
1/4 teaspoon salt
1/4 cup bourbon
Instructions
Pour all ingredients into a large bowl and mix to combine.
Pour into ice cream machine and churn according to manufacturer instructions.
Serve immediately as soft serve ice cream. For a firmer consistency, freeze for a few hours before serving.
About this recipe
The best thing about this recipe (besides it being delicious) is it takes less than 30 minutes, start to finish. I love me a custard-based ice cream (they reign supreme on this site for a reason), but sometimes you don't want to fuss about with egg yolks and stoves. Maple and bourbon were made to go together, and the simplicity of this recipe means the flavor really shines through. No eggs also means this ice cream will get icy after a couple of days in your freezer, so eat up!
