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Brown Sugar Bourbon Ice Cream Recipe

This brown sugar bourbon ice cream recipe is rich and creamy. The bourbon and brown sugar combination provides depth of flavor. Recipe courtesy Paula of bell’alimento.

Servings: 16

Active time: 20 minutes

Total time:


  • 2 c whole milk
  • 1 1/2 c heavy whipping cream
  • 3/4 c dark brown sugar, packed
  • 1/8 tsp kosher salt
  • 12 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1/4 c sugar
  • 2 Tbsp bourbon
  • 1 tsp pure vanilla extract


  1. Heat milk, cream, brown sugar, and salt over medium heat in large sauce pan until simmering.
  2. Meanwhile, add egg yolks and sugar to stand mixer and beat on medium speed with paddle attachment until mixture is light in color and well combined. Add bourbon and vanilla; mix to combine.
  3. Slowly temper egg mixture into warm liquid. Continue cooking until mixture thickens slightly and coats the back of a wooden spoon.
  4. Allow mixture to cool completely. Cover and transfer to refrigerator; chill completely.
  5. Follow ice cream maker manufacturer’s directions to churn ice cream. Transfer churned ice cream to a freezer safe container and freeze.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.