Tag Archives: dessert

Bourbon Cherry Ice Cream


Hey guys! So remember my awesome sister Erica? (see here, here or here for a refresher, to give a few examples) She’s a mother of two now, and an amazing cook, and she used her free time to grace us with this amazing ice cream recipe. Enjoy!


This ice cream is the perfect late-summer treat. Although, come to think of it, with frozen cherries available year-round, it’s a perfect anytime treat!


You can use the recipe for your favorite vanilla ice cream if you have it, with the addition of bourbon for flavor, or you can use the simple custard recipe I’m including here.

It’s a bit time consuming because of waiting for things to freeze at different stages, but overall it’s quite a simple recipe. So, strap on your favorite little helper, and get crackalackin’!


Bourbon Cherry Ice cream


For the custard

4 cups half and half
1⁄2 cup sugar
6 egg yolks
2 tsps vanilla extract
1 TBS bourbon

For the cherry syrup

12 oz bag frozen sweet dark cherries
1⁄2 c sugar
1 TBSP bourbon

066 067

For the custard:

Heat half and half over med heat in a medium heavy bottomed pot. Stir occasionally.

Meanwhile, whisk egg yolks with sugar and vanilla in a large bowl until frothy and light yellow.

When the half and half is almost boiling, pour in a thin stream into yolk mixture while whisking to temper the egg yolks. Return to the pot over med- med/low heat, whisking frequently.

073Bring the heat of the custard up to almost boiling point and keep it there until the custard begins to thicken nicely. Remove from heat and strain through a fine-mesh sieve to remove any clumps of cooked egg. Stir in the bourbon (or your choice of liquor). **


Refrigerate for at least 4 hours, preferably overnight.


**Adding a small amount of alcohol will actually help your ice cream have a more velvety texture since it slows down the freezing process somewhat. Be careful, though! If you are feeling free-handed with the booze, your custard may not freeze as well as you want it to! A good rule of thumb is 1-1.5 TBSP per 4 c of cream or half and half.

For the cherries:

Place frozen cherries in a medium saucepan and pour sugar and bourbon over them. Stir occasionally over medium heat, letting the cherries simmer in their juices for 25-35 minutes or till you get a fairly thick syrup. You can test the thickness of the syrup by drizzling a tiny amount onto a frozen plate, or you can wing it and return the sauce to the stove later if it’s not thick enough. It will thicken considerably when cooled, so don’t let it turn into a hard candy!

080Once it reaches your desired thickness . . .


. . . strain out the cherries and reserve both cherries and syrup. Refrigerate till thoroughly chilled.


For the ice cream:

Once the custard and cherries are nice and cold, follow your ice cream maker’s instructions to turn that lovely custard into soft-serve ice cream. At this point, you have some decisions to make: you can combine the cherry syrup with the custard before putting it into the ice cream maker to have an overall cherry-flavored ice cream, or you can begin to freeze the vanilla custard and incorporate the syrup later on to form cherry ribbons inside the vanilla ice cream. That’s the option I want- bursts of cherry flavor cushioned by a deep velvety-bourbon vanilla.

It’s very important to not add the syrup and cherries too soon, because if the ice cream isn’t firm enough, they will just sink to the bottom of the container. Anticlimactic. We want the syrup and cherries to be suspended in the ice cream, so freeze the ice cream for a good hour or two (depending on how cold you keep your freezer) or until it looks like this:

100The consistency should be slightly firmer than soft-serve but not quite hard enough to where you would need to use a lot of muscle and an ice cream scoop to handle it.

Now comes the fun part. Dump in the chilled cherries, and “fold” (or just mush) them in.


Use a spoon to make slashes through the ice cream, and drizzle the syrup on top.


    1. 104

Make a few more slashes to incorporate it into the ice cream, but be careful to not stir it too much or you will end up with pink ice cream rather than those lovely ribbons of cherry goodness we’re going for. Pop it back in the freezer for a couple of hours and you are ready to enjoy!!


Note: I didn’t use all my cherry syrup- there wasn’t enough frozen custard to warrant using it all. (though… that may have been in part due to the fact that a certain handsome man in my life kept  sneaking bites of the semi-frozen custard…)


I think next time I will double the custard recipe and then the quantity of syrup will be perfect. This time I’m saving my extra syrup to make cherry margaritas later on…


Click here for printer-friendly version: Bourbon Cherry Ice Cream

Turtle Cookies

I am the only girl that works in my office. My boss is a dude; the guys in the factory are all, well, guys. So when the time came for us employees to put together a Christmas present for our boss last month, I was called upon.

I think many men assume that females have that magical present-creating touch, so on a Tuesday I was told in no uncertain terms to come up with a present by Thursday. I knew there was no wiggling out of this, so I quickly concoted a plan that has generally pleasing results and doesn’t cost an arm and a leg either: baking. Everyone appreciates a homemade gift, and what do you give to the man who has it all?

Well, chocolate is a start.

Add some pecans and caramel bits, and even better.

Wrap them up in pretty tissue paper, stick them in some cute packaging, and you have a winning gift that everyone is happy with, givers and receiver alike.

Hence, from this recipe by the lovely baking wonder Veronica, an appropriate gift was created, a card was signed, and much happiness reigned. I think I’ll just pop in a quote from Veronica’s blog which accurately describes how great these cookies are: “Soft, crispy on the outside, chewy on the inside, gooey with caramel and studded with chocolate & pecans.” Thank you for summing it up so concisely, my dear.

And now let’s make ’em!


(Makes 36 cookies)

1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
¾ cup packed light brown sugar
1 tsp salt
1TBS vanilla extract
½ tsp white vinegar
2 large eggs
1 ½ tsp baking soda
3 cups all-purpose flour
1 cup semi-sweet chocolate chips
1 cup caramel bits
1 cup pecans, toasted and chopped

Preheat the oven to 350 F and cover the baking sheets with parchment paper (if not, the caramel bits will stick to the bottom).

Spread the pecans on a microwave-safe plate and microwave in 30-second bursts, stirring with your fingers in between, for 2-3 minutes, until fragrant and toasted.

Chop up the nuts.

In a stand mixer, cream together the softened butter, sugar, salt, vanilla, and vinegar for about 5 minutes, until light and fluffy.

Add the eggs and baking soda, and beat until combined.

Add the flour, mixing until just combined.

Like so!

Feel free to lick your fingers at this point, unless raw eggs wig you out.

Stir in the chocolate chips, pecans, and caramel bits, until evenly mixed.

If you seek perfection in sugared confection . . .

Portion the dough in balls onto the baking sheets, leaving an inch between the cookies.

Bake for 10-12 minutes, or until the cookies are just starting to get golden brown around the edges. Remove the sheets from the oven, and let the cookies sit for 5 minutes.

Remove the cookies to a cooling rack.

And that is that, mes amis!

Consume, or give them to your boss for maximum boss-pleasing. Chances are he/she’ll offer you one anyway–and maybe even a raise in the rush of sugar-induced euphoria that’s bound to follow.

Click here for printer-friendly version: Turtle Cookies