Category Archives: milk punch

Food Memories: Vanilla Bourbon Ice Cream, or “Milk Punch”

Posted on by

I have spent the past few days planning for a dinner party that will be taking place chez moi this evening. Well, mainly planning the dessert part. I wanted to make ice cream, which means deciding on flavor combinations and executing it a few days in advance. Since rhubarb is at its peak right now, I thought a strawberry-rhubarb crumble would be good, paired with a deliciously simple vanilla ice cream. 

Then my simple idea, as usual, became more complex. I thought bourbon would be an excellent addition, and that led me to nutmeg. Suddenly I realized I was making a family favorite: every Christmas, when my mom’s side of the family gathers together, we start the celebrations with what my grandfather dubbed “milk punch.” Which basically means we begin drinking bourbon milkshakes at 11am. Nothing better.

“Milk Punch” Ice Cream

1 3/4 cups heavy cream
1 cups skim milk
1/2 cup light cream
1 tsp vanilla extract
3 eggs
3/4 cup sugar
1/8 teaspoon salt
1 tablespoon vanilla extract
1/4 cup bourbon (I used Evan Williams)
1. Combine creams and milk in a medium saucepan.
2. Add the vanilla to the cream mixture and bring to just under a boil over medium heat. Remove the cream from the heat and steep, covered, for 20 minutes.
3. Combine the egg yolks with the sugar and salt in a mixing bowl. Whisk until the color lightens. Slowly whisk 1/4 cup of the hot cream into the egg mixture to temper it, then whisk the egg mixture back into the cream mixture. Cook over medium heat until the mixture thickens and coats the back of a spoon without running.
4. Remove from heat and strain the mixture through a fine-mesh sieve. Add the vanilla extract and the bourbon.
5. Chill completely (at least 4 hours, or overnight) in the refrigerator, then freeze in an ice cream maker according to the manufacturers instructions. 
– makes about 1 quart –
Adapted from Serious Eats