Bourbon Gelato Recipe

Staff Writer
Bourbon Gelato Recipe
Bourbon
iStock/Noctiluxx

Bourbon

I love alcohol-flavored gelato because the alcohol cuts the richness of the dairy and also allows the gelato to get super-cold. But because alcohol doesn’t freeze, if you add too much to the gelato it won’t freeze at all. After making many versions with varying amounts of booze, we determined that the recipe below contains the maximum amount of alcohol that will freeze in a home ice cream maker. If it’s still not boozy enough for you, do as I do: Drizzle a few drops of bourbon over the top.

Click here to see the Pumpkin and Date Tart recipe.

4
Servings
636
Calories Per Serving
Deliver Ingredients
Makes
1 quart

Ingredients

  • 3 tablespoons cornstarch
  • 4 cups whole milk
  • 1/2 cup sugar
  • 1/4 cup skim dry milk powder
  • 3 tablespoons light corn syrup
  • 1/8 teaspoon kosher salt
  • 1/2 cup heavy whipping cream
  • 1/4 cup plus 3 tablespoons bourbon, plus more for drizzling

Directions

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.

Gelato Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Gelato Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Nutritional Facts

Total Fat
34g
52%
Sugar
55g
N/A
Saturated Fat
20g
99%
Cholesterol
122mg
41%
Protein
12g
24%
Carbs
60g
20%
Vitamin A
133µg
15%
Vitamin B12
1µg
23%
Vitamin B6
0.1mg
5.6%
Vitamin C
0.7mg
1.1%
Vitamin D
4µg
1%
Vitamin E
0.2mg
1.1%
Vitamin K
0.9µg
1.1%
Calcium
885mg
88%
Folate (food)
15µg
N/A
Folate equivalent (total)
15µg
4%
Iron
0.2mg
0.9%
Magnesium
32mg
8%
Monounsaturated
3g
N/A
Niacin (B3)
0.3mg
1.4%
Phosphorus
269mg
38%
Polyunsaturated
0.5g
N/A
Potassium
490mg
14%
Riboflavin (B2)
0.5mg
30.2%
Sodium
224mg
9%
Sugars, added
38g
N/A
Thiamin (B1)
0.1mg
9.8%
Zinc
1mg
8%

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