This brown sugar bourbon vanilla no-churn ice cream is a little more high-maintenance than the traditional no-churn ice cream, but so worth it! Homemade brown sugar condensed milk mixed with a little bourbon is folded into freshly whipped cream and frozen until it’s ice cream. Perfect!
- 1 1/2 cups whole milk
- 1/2 cup brown sugar
- 2 tablespoons bourbon
- 2 teaspoons vanilla
- 1 1/2 cups heavy whipping cream
- Combine 1 1/2 cups whole milk and 1/2 cup brown sugar in a small saucepan. Whisk really well to combine milk and sugar. Place over medium heat, and continue to whisk while milk begins to heat.
- As soon as you start to steam come off milk, give everything one last whisk and turn the heat to low. Let cook, stirring occasionally, until milk reduces by at least half. The time this takes will depend on a lot of things – the pot you’re using, your stove, etc. I’d plan for at least an hour, though it could take closer to 3. Just wander into the kitchen every 20-30 minutes and keep checking.
- Once milk is condensed, take off heat and add 2 tablespoons bourbon and 2 teaspoons vanilla. Stir well. Allow to cool completely before making ice cream.
- Whip 1 1/2 cups heavy whipping cream until “soft peak” stage. You want it to hold up by itself, but you’re looking for a very soft and airy cream vs. a really sturdy whipped cream.
- Take about 1/2 cup whip cream and add to sweetened condensed milk mixture. Stir gently to combine. Add that mixture back to the rest of the whip cream and fold to combine. A few streaks are okay, but you want the whip cream and condensed milk to be mostly combined.
- Transfer to a loaf pan, container, etc. and cover. Freeze for at least 4 hours before serving.
- To serve, let ice cream sit for 5-10 minutes to soften slightly.
Keywords: no-churn ice cream, brown sugar ice cream, bourbon ice cream, homemade sweetened condensed milk