Whichever genius originally thought of adding bourbon to cheesecake deserves an award. The spirit’s spiced vanilla and caramel notes bring the perfect touch to cheesecake’s richness. And of course it’s rare to find cheesecake on a restaurant menu without it being accompanied by a berry topping.
All of those indulgences mixed together? Heavenly. All of it in ice cream form? Even better.
It’s the brainchild of Meagan Burke, who ran the now-defunct F&B Department, a blog devoted to alcohol-spiked desserts. She calls for adding bourbon to both the super-creamy cheesecake ice cream and the berry mixture. Because after all, while there probably is such a notion as too much of a good thing, that limit is tough to reach when delicious bourbon is involved.
- Ice cream:
- 8 ounces cream cheese
- 1/2 cup sour cream
- 1 cup granulated sugar
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 1/2 teaspoons vanilla extract
- 1 pinch salt
- 2 tablespoons bourbon
- 2 tablespoons butter
- 1/3 cup granulated sugar
- 1 cup mixed berries (blackberries, blueberries and/or strawberries)
- 1/4 cup bourbon
- 1 1/2 teaspoons 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 2 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 a saucepan over low-medium heat, then 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 one 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.