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Bourbon Gelato Recipe

Bourbon Gelato Recipe

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Fill a large bowl with ice water and set a smaller bowl inside.

Set a fine-mesh strainer in the smaller bowl. Whisk the cornstarch and 1 cup of the milk together in a medium-sized bowl until the cornstarch dissolves. Combine the sugar, milk powder, corn syrup, salt, and the remaining 3 cups of milk in a 4-quart saucepan over high heat. Whisk to break up and dissolve the milk powder, and heat the milk until it just begins to bubble. Turn off the heat and gradually add the milk and cornstarch mixture, whisking constantly. Return the heat to high and bring the milk back to a boil.

Reduce the heat to medium-high and cook, stirring constantly with the whisk, until the gelato base thickens slightly, 4-5 minutes. It will get viscous but will not thicken enough to coat the back of a spoon.

Pour the gelato base through the strainer into the bowl set over the ice water and set aside to cool to room temperature. Transfer the base to an airtight container and refrigerate for at least several hours and up to 3 days.

Remove the base from the refrigerator, pour it into a large bowl, and stir in the cream and bourbon. Pour the base into the bowl of an ice cream or gelato maker and spin it according to the machine instructions.

Serve the gelato straight from the maker or transfer it to an airtight container and place it in the freezer until you’re ready to serve it.

Serve the gelato within a few hours of spinning it, before it hardens.

Classic Gelato

If you have ever traveled to Italy and eaten ice cream in a local gelateria, you have most likely experienced the difference between ice cream and authentic gelato. Gelato, the Italian word for ice cream, is denser and smoother than American ice cream. It has a lower amount of fat due to the higher proportion of milk versus cream and is churned more slowly than ice cream, which incorporates less air. Because of this, gelato's flavor is richer than ice cream and so creamy (even though it has less cream) that it melts in your mouth.

The basis of gelato is a creamy custard made of whole milk and sometimes egg yolks (depending on where in Italy it is made), which give the gelato its vibrant yellowish color. Gelato is served at a warmer temperature than ice cream and therefore needs an ingredient to prevent it from melting too fast this recipe is enriched with milk powder for stability whereas many ice creams use additives to keep the treat frozen.

Master this basic custard and you can make a variety of gelato flavors to please your family and friends. Once you try this recipe, you may never buy ice cream again.

Chocolate Gelato with Bourbon and Chocolate Shards

Sicilian gelato is light and refreshing yet with good ingredients it's also a very satisfyingly rich dessert. Add bourbon and chocolate and it's elevated to divine!


  • 3 cups whole milk
  • 1/4 cup half and half
  • 2/3 cup granulated sugar
  • 3/4 cup Unsweetened Natural Cocoa Powder
  • 1-1/2 tablespoons cornstarch
  • 1/4 cup bourbon
  • 1/4 - 1/2 cup chopped chocolate or chocolate chips


  1. In medium saucepan bring 2 cups of the milk to a simmer.
  2. Combine the sugar, cocoa, and cornstarch into a bowl and whisk in the remaining cup of milk and half and half.
  3. Scrape the cocoa mixture into the hot milk. Cook, stirring constantly until the mixture thickens and bubbles a little at the edges.
  4. Stir and cook for 2 minutes longer.
  5. Remove from heat and stir in the bourbon with a whisk.
  6. Pour the mixture into a clean bowl and cover the surface of the mixture with plastic wrap. Chill without stirring until very cold to the touch. (I put mine into the freezer for about 45 minutes to speed it up a bit).
  7. Freeze according to the instructions with your ice cream maker. Because the mixture is thick to begin with it may take less time than average in your ice cream maker.
  8. Add chocolate chips and just mix in.
  9. Put mixture into container and freeze for at least 4 hours before serving.


If you don't have an ice cream maker, you can make an icy granita or fudge pops with the same recipe.

Nutrition Information:


Serving Size:

The nutritional information is computer-generated and only an estimate. If you need to use nutrition information we suggest you confirm these totals with your own program.



Rate or Review

Reviews (2 reviews)

The best ice cream recipe I've made, with the possible exception of the triple-chocolate recipe included with the Kitchenaid Stand Mixer Ice-Cream Maker attachment. I think the bourbon helps keep it from getting too hard. I like strong vanilla flavor, so I steeped the vanilla about half an hour longer than called for. Also, I doubled the recipe and it turned out great.I'm going to use this as the base for all of my ice creams from now on. For coffee ice cream, I'll add 3 T Kahlua, for raspberry ice cream, I'll add 3 T Chambord, and so on.

I made this ice cream to go along with the brownie recipe from issue 76, pg 59. The recipe was very easy to follow, tasted simply fantastic and my friends have been emailing me for the recipe. I have a friend who is somewhat of a foodie and if he likes it, then I know I have scored. This is definitely a keeper!

Bourbon Ice Cream Float Recipe

Something about an old-fashioned ice cream float brings us back to our childhood, but we decided to give that throwback treat an adults-only twist with a healthy dose of bourbon to go along with the creamy ice cream and fizzy soda this time around. With only three simple ingredients, a dreamy cold indulgence is just seconds away&mdashmaking it just as perfect and easy to whip up on an average night as at a full-blown cookout. Above all, we love the versatility of this bourbon-laced ice cream float. Feeling exotic? Go with a spicy ginger ale or ginger beer with vanilla ice cream and orange-infused bourbon. Feeling extra Southern? Throw together old-fashioned root beer, pralines-and-cream ice cream, and your favorite bourbon. Feeling autumn-inspired? Pick hard apple cider, dulce de leche ice cream, and your favorite bourbon. All of these options&mdashand any more fun variations you can come up with&mdashpair incredibly well with the robust finishing touch the bourbon provides. Ice cream floats are a fun way to get everyone involved in the dessert process with a DIY twist. Set out different soda and ice cream options and let your guests go wild. There&rsquos bound to be at least a few interesting combinations to test out, and the bourbon should definitely be allowed to be poured a plenty to the guests&rsquo taste! You can bet you&rsquore going to be the hostess to beat after serving up these fun treats.

Reviews ( 49 )

Been making this since it was first published in the September 2001 issue of Cooking Light magazine. I even still have the original page I tore out of the issue. Family favorite too.

Used Steelhead Trout instead of salmon. Doubled the marinade, marinaded then baked in pyrex at 400 for 15 minutes, Broiled for a couple minutes. Delicious and SO easy! Served over brown basmati rice with prosciutto wrapped asparagus and green salad dressed with French vinaigrette.

Delicious! Next time double the sauce. Served with Jasmine rice to soak up the sauce. Husband loved it.

I have been making this since it was first published. We LOVE it. l have now started to use this same marinade on tuna.

Used what I had in the house for the marinade, so I used lemon juice instead of lime. Marinated the correct time in the fridge in a ziplock bag. We love our salmon on the grill, so we grilled it, served it with fresh green beans and butternut squash risotto and it was amazing! This is a keeper!

Being originally from the north west but now live in Alabama I love me some Salmon so I saw this we had some salmon and I made it I did however substitute the bourbon with some single barrel gentleman jack it turned out exquisite, so good this will remain in the family cook book thank you for posting it!

We quite enjoyed this treatment for salmon. The only change we made was to grill the salmon (salmon + charcoal cooking= delicious) and cook and reduce the marinade separately. I thought the amount of bourbon might be overwhelming, but it was really good. We made the full amount of marinade for half the fish (only 2 of us), and were quite glad we did as it glazed the salmon nicely. This was a really good weeknight meal, and could be good for casual company as well.

Per other reviewers I made the full amount of marinade for two pieces salmon (about 6 oz each) and put the marinade and salmon in a glass 8x8 dish and baked at 400 for 15 minutes, then broiled for a couple minutes. Perfectly cooked and the marinade didn't disappear or burn up! Served with steamed broccoli and basmati rice cooked in chicken broth, I'll definitely add this to the rotation!

I have started to incorporate fish into our dinners. i don't like fish. But I had a piece and went back for more. We had it with ranch potatoes and asparagus. So tasty, I definitely will have my husband make it again!!

I cooked this recipe tonight for my wife. A couple of twists: used Splenda Brown Sugar Blend in place of brown sugar (reduce calories a bit) and used Irish Whiskey in place of bourbon. I also cooked it on my gas grill in a foil pan. Despite these changes, we both loved it and my wife put it in the "we should make this again" recipe folder.

This was awesome! I am a big fish lover and my husband is not. this dish sold him on salmon. I agree that not a lot of the marinade was left over so the next time I will try adding it later into the cooking process. We had brown rice and steamed veggies with it, I think I might also try adding the marinade at the end to simmer then add the brown rice. Yummy. part of my meal rotation now.

This recipe was outstanding! I used 1/4 tsp. sesame oil in the marinade and didn't use sesame seeds, as I didn't have any. Next time I would like to put green onions in the marinade, as well as garnish after salmon is cooked. My husband cooked the salmon on the grill instead of on the stove. The salmon was about an inch thick and he cooked 4 minutes on one side and 2 on the other side. It was done to perfection! I wasn't sure I would like the bourbon in the marinade, but the fish didn't have any bourbon flavor when cooked. I also quartered red, yellow and orange bell peppers and he grilled them, too. This with a salad was a great meal. Yummy and healthy . we will use this recipe again!

Here's what to expect: think of a sweet Teriyaki sauce with beautiful nuances of complexity. I will certainly make this again, but I'll change a few of the prep techniques: I'll make the reduction sauce separately and bake the salmon to perfection (after the 1:30 hour marinade). This is a WOW on the first bite. Now I just need to find the right wine paring. )

Delicious served with asparagus and roasted potatoes.

This was really superb. We loved it. It was super easy and a dish I would make for company. The only reason I can imagine this burning is cooking it on too high of heat. Judge your stove people. If it cooks hot, don't cook it on medium high. Mine cooks very hot, so I just turned it down. I had plenty of really tasty marinade which reduced down and caramelized beautifully. The salmon was moist, flaky and the flavor was lovely. I served it over brown rice, with stir fried snow peas, carrots and sprouts cooked with a little minced garlic, a little soy sauce, peanut oil, a tiny touch of chili oil and a drizzle of toasted sesame oil. What a great meal!

I made this recipe after friends served it at a dinner party and my picky teenage son, who never eats fish, ate the entire thing and went back for seconds. Ive since made it a few times. Tonight i made it with a 2lb salmon fillet and baked it in the oven as someone suggested but I have also made it successfully with the 6 oz fillets in a pan. Easy, tasty, healthy. A sure winner every time.

I found this more or less tasteless and boring. I've got much better recipes for salmon fillets.

I tend to avoid cooking salmon on the stove top for it takes forever to get rid of the smell, so I grilled the salmon instead and boiled and reduced the remaining marinade. Didn't gave the scallions and sesame seeds unfortunately. Nota bad recipe but there are better ones out there. Could not taste the marinade in the salmon itself, and I did marinate the full time in the recipe. Brown sugar made the outside burn very quickly.

This was a delicious recipe. It was very flavorful and took the "fishy" taste out of the salmon. I followed the other reviewers advice and waited until I turned the salmon over before adding the marindae to the pan but the sauce still evaporated on me. Like some other reviewrs the salmon also burned, so I gave it 4 stars. However, I will try this receipe again with some adjustments.

I have to say this marinade did not flavor the salmon as much as I'd hoped. I marinated for well over an hour but maybe next time it needs longer. I used copper river sockeye salmon, light brown sugar, bottled ginger and garlic, and omitted sesame and green onion. I grilled the salmon along with some veggies. I would make this again if I had more time to marinate.

cooked this for our first supper club get together and it was a hit. we didn't get to marinade for as long but the taste was wonderful. we also didn't have bourbon so if you are wondering how this would be with out the alcohol - it's a great quick and impressive recipe.

One of the tastiest recipes I've attempted. Extremely simple and the only thing I didn't already have was the salmon and bourbon. I used wild caught Alaskan salmon and Jack Daniels for the bourbon. I usually don't eat salmon because of the fishy taste but this recipe really gave it a sweet and savory flavor that I couldn't resist! If you are contemplating not trying this recipe because of the bourbon (like I was), rest assured you will be using that bourbon many more times to make this delicious recipe! You won't be wasting your money (or time)! Also after reading several other reviews, I'm a bit confused. They say the brown sugar caramelized too fast and there was no sauce left over? This wasn't a problem for me at all. I will add though that I only used 2-3 salmon fillets for the marinade and marinade them for several hours (I even did them overnight once but they did not taste as good this way). So I guess give it a try and make adjustments next time if you have a problem.

Recipe: Peanut Butter and Bourbon Frozen Custard

Homemade frozen custard &mdash or ice cream or gelato, for that matter &mdash tends to form ice crystals when going in and out of the freezer, so to best enjoy this sweet and salty, smooth and crunchy, and just-a-bit boozy treat, serve it at a gathering where it can be devoured all at once.

½ cup creamy peanut butter (just peanuts and salt no additives)

2 tablespoons good bourbon (or 1 teaspoon Mexican vanilla)

Chopped dry roasted peanuts

Ice cream cones (I like the salted pretzel cones from The Cone Guys

Instructions: Prepare the custard base: Combine the milk, heavy cream, brown sugar and salt in a large saucepan over medium heat, stirring constantly until no sugar crystals remain and the mixture begins to steam (but not bubble). Turn off the burner.

Combine the egg yolks and white sugar in a stand mixer and mix on medium-high until pale and uniform in color. Reduce speed to medium-low and pour in half of the hot-milk mixture in a thin, steady stream. Add this mixture to the remaining milk mixture and stir continuously over medium-high heat until the mixture coats the back of a spoon (160 degrees on a candy thermometer). Remove from heat.

Briskly stir the peanut butter and bourbon together in a small bowl until uniform in texture, then add the mixture to the custard, stirring to blend completely. Transfer to a glass or plastic container, lay a sheet of plastic film on the surface to prevent a skin from forming, cover tightly and chill in the refrigerator overnight.

Churn the frozen custard: The next day, scrape into an ice cream maker and churn according to manufacturer&rsquos instructions. Store in a tightly sealed plastic container in the freezer for at least 4 hours to ripen.

To serve, scoop into ice cream cones and top with chopped peanuts and chocolate shavings.

Brown Sugar-Bourbon Ice Cream

Stir milk, cream, and brown sugar in a medium saucepan over medium-high heat until mixture comes to a rolling boil (it may look curdled, but this is normal).

Step 2

Meanwhile, whisk yolks, sugar, and salt in a medium bowl until mixture is pale yellow and sugar dissolves.

Step 3

Place a medium metal bowl in a large bowl of ice water set a fine-mesh sieve over metal bowl. Whisking yolk mixture constantly, gradually add hot cream mixture (to prevent the eggs in the yolk mixture from scrambling). Return to pan. Stir custard over low heat until thick enough to coat the back of a spoon, about 2 minutes. Immediately strain custard into metal bowl. Let custard cool completely, stirring often.

Step 4

Stir 1 Tbsp. bourbon and vanilla into custard. Add more bourbon to taste by teaspoonfuls, if desired. DO AHEAD: Custard can be made 1 day ahead. Cover and chill.

Step 5

Process custard in an ice cream maker according to manufacturer's instructions.

Step 6

Transfer ice cream to an airtight container, cover, and freeze. DO AHEAD Ice cream can be made 3 days ahead.

Boozy dessert or naughty breakfast? You decide.

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Bourbon Syrup

  • Quick Glance
  • Quick Glance
  • 15 M
  • 15 M
  • Serves 16 | Makes 2 cups

Ingredients US Metric

  • 2 cups packed light or dark brown sugar
  • 1 cup water
  • 1 tablespoon plus 1 teaspoon bourbon* (see NOTE above), or 1 teaspoon vanilla, maple, or rum extract, if preferred


In a medium saucepan over medium heat, stir together the sugar and water, and cook until the liquid just begins to boil. Immediately reduce the heat to medium-low and cook at a very low simmer, stirring constantly, for 2 minutes.

Remove the saucepan from the heat and slowly pour in the bourbon, stirring carefully so that the mixture doesn’t bubble over.

Return the saucepan to medium-low heat and cook, stirring occasionally, for 3 minutes more. Remove from the heat and let the syrup cool slightly.

Use the syrup immediately or pour into a sealable jar and refrigerate for up to a month. (To reheat, warm in the microwave for 30 to 40 seconds, but watch very closely to prevent an overspill!)

What to do if Your Sweet and Savory Bourbon Syrup Crystallizes?

You may find that after a little time, sugar crystals form on the bottom of the syrup jar. These are a harmless byproduct of the syrup-making process and have to do with exact temperatures and sugar saturation. The crystals are surprisingly difficult to dissolve and won’t break down readily with extra heating, so just ignore them or fish them out as a sweet bonus treat if you wish!

Recipe Testers' Reviews

What a nice homemade touch to the breakfast or brunch table! It's also good to know you can make your own syrup—with or without the bourbon—if you've run out of your grocery store brand. The bourbon flavor is almost imperceptible, providing a very subtle background note. Once the mixture starts to boil, quickly reduce the heat and stir occasionally. If it starts to get too bubbly and you fear it might boil over just lift the pan off the burner for a few seconds until the mixture settles down.

I used the ingredients as listed with bourbon as the flavoring. The syrup thickened only slightly when cooled, approximating the viscosity of maple syrup. I suspect dark rum would be a good flavoring, too. Simmering a cinnamon stick in the mixture would add additional interest.

We enjoyed the syrup with brioche French toast and thick cut bacon. It was a nice change from our typical grocery store breakfast syrup.

I used a bourbon from a local distillery and could definitely taste the flavor in the final product. I served this as a topping to warm apple crisp with vanilla ice cream as our Christmas night dessert. This flavorful and not too sweet syrup really put the dish into fancy-pants status. This syrup would make a great homemade holiday gift packaged in a pretty jar or bottle you could even gift it along with a bottle of the bourbon used as flavoring.

This delicious syrup came together in just under 20 minutes. In order to avoid scorching, I gently stirred the sugar and water constantly for 10 minutes over medium heat until the mixture came to a boil. I then reduced the heat to medium-low and stirred for an additional two minutes. The instruction to use a medium-sized saucepan should not be overlooked as the mixture does bubble-up when the alcohol is added.

This would be wonderful as recommended over pancakes or waffles. I'm considering using it as a replacement for simple syrup in an Old-Fashioned cocktail on New Year's Eve.

This is pretty near to its title, a syrup. A very boozy syrup! However, the recipe suggests that the syrup will thicken, which it hasn't. My guess is that it needs to be cooked with more precision or the recipe needs adjusting if your desired outcome is a thicker syrup.

The recipe suggests that it makes one cup (237 ml) of finished syrup. I followed the directions to the letter and ended with 1 3/4 cups (455 ml) of finished syrup.

My syrup did NOT thicken after being cooked according to instruction, however that did not stop me from pouring a couple of tablespoons over vanilla ice cream. It has a super boozy flavor. so I hope you like bourbon! I think this would be a wonderful glaze for a pork roast. Guess what I'm doing with the rest of it!

I made the bourbon syrup with the substitution of vanilla for the bourbon, since I am with the author when they state, “if appropriate for your family.” The claim that it only takes 10 minutes is true, and, if you’re wanting a syrup that’s not pure maple, here is a tasty, albeit very sweet, option. Another benefit is the simplicity of the ingredients—no chemicals or allergens in this three-ingredient syrup.

We used it as syrup with waffles for a breakfast at dinnertime winter meal, served with fresh and slightly tart blackberries which were a nice counterpoint to the sweetness of the syrup, and alongside a hot and strong plain, unsweetened black tea, which also helped to balanced the sweetness.

In addition to the listed suggestions, this could be used with French toast, atop yogurt, swirled into a yogurt parfait, drizzled over berries, topped onto baked sweet potatoes, or with baked or roasted squash of any type. If you like fruit salads sweetened, this could be the sweetener, either stirred in or served on top. It could be used to sweeten a fruit compote of any sort from blueberry to strawberry to cherry. This could serve as an oatmeal topping. We believe it could work in a compound butter, which means it could also be spread onto toast, or an English muffin, or a bagel. It could be stirred into tea, whether black or herbal, and could be used to sweeten a chai.

Note that if it thickened at all, and that is an if, it did so perhaps slightly, but not appreciably. Making this again, I would try it with dark brown sugar, with the thought that it would deepen the flavor as well as the color.


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  1. Nijas

    Author +1

  2. Eoghan

    Matchless theme, it is very interesting to me :)

  3. Thanatos

    Thanks for the help in this question. I did not know this.

  4. Francisco

    It doesn't make any sense.

  5. Hagaleah

    You are mistaken. Let's discuss.

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