Bourbon-Infused Coffee Ice Cream? … You’re Welcome.

Bourbon-Infused Coffee Ice Cream? … You’re Welcome.

June 06, 2018

We put two of our favorite tastes together — bourbon and coffee — and the result was amazing. Why stop there?

Introducing Fire Dept. Coffee’s exclusive recipe for no-churn Bourbon-Infused Coffee Ice Cream. It’s the summertime treat you didn’t know you were missing — until right now.

Ingredients
2 cups (16 ounces) cold whipping cream

1 can (14 ounces) cold sweetened condensed milk

4 ounces strong-brewed Bourbon-Infused Coffee

2 teaspoons pure vanilla extract

Here’s How to Make It

  1. Brew strong Bourbon-Infused Coffee, 2 or 3 times the normal strength. Set aside.
  2. In a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the cold cream on medium-high until soft peaks form, 1 to 2 minutes. Being careful not to over beat.
  3. Turn down the speed to medium-low and pour the condensed milk into the whipped cream. Stir in the vanilla and the coffee.
  4. Return the speed to medium-high and beat until the mixture is thick and stiff peaks form. This is the ice cream base.
  5. Pour this into an airtight plastic container that holds 7.5 to 8 cups.
  6. Place in the freezer for 4 to 6 hours to set.
  7. Enjoy!

(The ice cream will keep, covered in the freezer, for up to 2 weeks.)




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