bourbon ice cream with chocolate coated cornflake mix-ins

This recipe was inspired by the “Secret Breakfast” flavor at a local creamery Humphry Slocombe. While I am not quite sure what is in their Secret Breakfast—they don’t call it secret for no reason—this is a close approximation. Accuracy of replication aside, this ice cream is amazing. I only made a half batch because I wasn’t sure how it was going to turn out and boy was I sorry. We ate it in two days, and that was stretching it. I recommend you make the full recipe. It is surprisingly good.

The bourbon ice cream is balanced and satisfying. The bourbon flavor comes through but there is no alcohol burn because of the cream. Bourbon and vanilla are just a great combination. Bottom line: this ice cream unadorned is fabulous. I’m also imagining it topped with peaches and caramel and that sounds like heaven. It was also wonderful with the chocolate corn flake mix-ins. The crunch of the corn flakes is delightful. The cornflakes don’t get soggy because of the coating of chocolate that envelopes them. Plus, bourbon and chocolate is also a good idea.

Bourbon Ice Cream with Chocolate Coated Cornflake Mix-Ins, adapted from Lottie + Doof and Humphry Slocombe

For the ice cream
2 cups heavy whipping cream
2 cups half and half
1/2 cup nonfat dry milk powder
6 egg yolks
1/2 cup sugar
1/4 cup dark brown sugar
1/2 t kosher salt
7 T bourbon
1 T vanilla extract

Bring first 3 ingredients to simmer in heavy large saucepan over medium-high heat, stirring until milk powder dissolves completely. Remove from heat.

Combine egg yolks, sugar, brown sugar, and coarse salt in large bowl; whisk until thick and blended. Gradually whisk hot cream mixture into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and the temperature registers 175°F to 178°F. Remove from heat.

Mix in bourbon and vanilla extract. Refrigerate custard uncovered until cold, stirring occasionally, at least 3 hours.  Custard can be made 1 day ahead.  Note: I didn’t have this much time to refrigerate my custard and the ice cream turned out just fine, but three hours is what the big shots like David Lebovitz recommend.

Pour the custard into your ice cream maker and churn until the consistency of thick frozen yogurt. This is when you’d want to add in your mix-ins. Continue churning until quite thick. Pour into a freezer safe container and freeze for a few more hours. Or, if you’re like me, spoon into dishes and enjoy right then.

Chocolate Coated Corn Flakes
1/2 cup corn flakes
1 cup chocolate chips
coarse salt

Cover a baking sheet with parchment paper. In a double boiler, melt the chocolate over just barely simmering water. Once the chocolate has melted, stir in the cornflakes. Coat both sides of the cornflakes and then spread them in a single layer on the baking dish. Put in the freezer to harden the chocolate. Break apart the cornflakes into small bits. These are your mix-ins. They also make a really tasty snack if you happen to make extra.

Honestly, I am obsessed with this ice cream. It was so good. I’ve been dreaming of other desserts to incorporate it into or serve it alongside. There are so many possibilities!

-Emily