Here’s How to Make the Alcoholic Ice Cream

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Even for the least nostalgic among us, there’s something playfully naughty about taking beloved childhood treats—cookies, cakes, brownies—and making them a little bit more adult through the addition of alcohol. As temperatures begin to climb this summer, it’s time to explore one of the best highest-proof ways to simultaneously get your tippling fix, stay cool and feed this wistful urge: alcoholic ice cream.

Sure, liquored-up popsicles and slushies are refreshing ways to lick or sip your favorite cocktail, but it’s the delicate balance of innocence and cheekiness—of creaminess and booziness—in spirit-drenched ice cream that hits a real sweet spot on a sweltering afternoon.

Over the past five years, a crop of boozy ice cream companies have started to pop up across the country, from New York’s Tipsy Scoop (with products that pack a whopping 5 percent ABV per pint), to Arizona’s SnöBar, which serves up Brandy Alexander and Grasshopper ice cream. But if you’re looking to play ice cream mixologist at home, the recipes below from Meagan Burke of F&B Department, a blog devoted to boozy desserts, are simultaneously simple and will cure your cocktail cravings.

“These are all cheesecake-based ice creams,” says Burke. “They mix up easily in a blender, and there’s no risk of yucky egg curdling. More booze can be added to the recipes, but of course they won’t freeze as well.”

Rum and Ginger Ice Cream with Chocolate Rum Sauce

Ice cream:

  • 1 cup heavy cream
  • 1 tbsp freshly grated ginger
  • 8 oz cream cheese
  • 1/2 cup sour cream
  • 1 cup granulated sugar
  • 1/2 cup whole milk
  • 1 1/2 tsp vanilla extract
  • Pinch of salt
  • 2 tbsp dark rum
  • 1/3–1/2 cup chopped candied ginger (optional)

Chocolate sauce:

  • 1/2 cup heavy cream
  • 2 tbsp light brown sugar
  • 6 oz semisweet chocolate, chopped
  • 1/4 cup dark rum
  • 1 tsp vanilla extract

To make the ice cream, heat the heavy cream in a saucepan until it simmers. Add the ginger and remove from heat. Let the ginger steep for at least 10 minutes. Strain out the ginger, and let the cream cool to room temperature. Blend together the ginger-infused cream, cream cheese, sour cream, sugar, milk, vanilla extract and salt until combined using an immersion blender, handheld mixer or regular blender.

Chill the base for at least two hours. Stir in the rum, and churn according to your ice cream maker’s instructions until you reach your desired consistency. (If you’re using the candied ginger, add it in the last minute of churning.) Spread the churned ice cream into a freezer-safe container, and freeze it for at least 4 hours before serving.

To make the chocolate sauce, heat the cream with the light brown sugar in a small saucepan until the sugar dissolves and the cream just starts to bubble. Place the chocolate in a heatproof bowl, and pour the hot cream over the chocolate. Whisk until smooth. Add the rum and vanilla extract, and whisk until combined. Serve over ice cream. Store leftover chocolate sauce in the refrigerator in an airtight container.

Caffè Corretto Ice Cream

  • 1 1/4 cup heavy cream
  • 1/4 cup coarsely ground espresso beans
  • 8 oz cream cheese
  • 1/2 cup sour cream
  • 3/4 cup granulated sugar
  • 1/2 cup whole milk
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2–3 tbsp sambuca

To make the ice cream, heat the heavy cream in a saucepan until it simmers. Add the espresso and remove from heat. Let the mixture steep for 5 minutes. Strain out the espresso, and let the cream cool to room temperature. You can refrigerate it to speed up the process.

Blend together the espresso cream, cream cheese, sour cream, sugar, milk, vanilla extract and salt until combined using an immersion blender, handheld mixer or regular blender. Chill the base for at least 2 hours. Stir in the sambuca, and churn according to your ice cream maker’s instructions until you reach your desired consistency. Spread the churned ice cream into a freezer-safe container, and freeze it for at least 4 hours before serving.

Bourbon Cheesecake Ice Cream with Berries

Ice cream:

  • 8 oz cream cheese
  • 1/2 cup sour cream
  • 1 cup granulated sugar
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 1/2 tsp vanilla extract
  • Pinch of salt
  • 2 tbsp bourbon

Berries:

  • 2 tbsp butter
  • 1/3 cup granulated sugar
  • 1 cup mixed berries (blackberries, blueberries and/or strawberries)
  • 1/4 cup bourbon
  • 1 1/2 tsp lemon juice

To make the ice cream, blend together the cream cheese, sour cream, sugar, heavy cream, milk, vanilla extract and salt until combined using an immersion blender, handheld mixer or regular blender. Chill the base for at least two hours. Stir in the bourbon, and churn according to your ice cream maker’s instructions until you reach your desired consistency. Spread the churned ice cream into a freezer-safe container, and freeze it for at least 4 hours before serving.

To make the berries, melt the butter in saucepan over low-medium heat, and add the sugar. Stir in the berries and bourbon. Cook, stirring occasionally, until the berries soften and the mixture thickens. Add the lemon juice and cook for 1 more minute. Remove from heat and allow the mixture to cool. It will thicken as it cools. Refrigerate until you’re ready to serve the ice cream.

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