[Go straight to the recipe]
Yes, you read that right—peanut.butter.bourbon. This flavor was sparked by a tasting of cocktails made with infused spirits at Vitae, a restaurant in midtown Manhattan. My friend Brian Quinn was writing a piece for Food Republic and let me tag along. During our tasting, bar manager Daniel Brancusi let us sample some of the infused bourbons he’d been working on. My two favorite: tobacco-infused bourbon and peanut-infused bourbon. Since peanuts and peanut butter are so much easier to find I started there with a recipe.
What I love about this recipe is that it is surprisingly boozy. Because you’re not cooking off any of the alcohol, it really does have the kick of a cocktail. If you’re feeling especially adventurous, you can use this ice cream as the base for homemade ice cream bars, which I’ll write about in more detail later. The best way to describe them? Frozen, boozy Reese’s Peanut Butter cups.
Peanut Butter Bourbon Ice Cream
makes 1 quart
1 cup whole milk
2 cups heavy cream
2/3 cup sugar
1 teaspoon Kosher salt
1 teaspoon vanilla
1/2 cup natural peanut butter
1/4 cup bourbon
1. Combine milk and heavy cream in a 3-quart saucepan, and heat over medium heat.
2. Stir in sugar, salt and vanilla. Continue to stir until the sugar is completely dissolved.
3. Bring mixture to a boil. Turn down to a simmer and cook for approximately 4 minutes.
4. Remove from heat and stir in the peanut butter.
5. Chill the base in the refrigerator for at least 2 hours.
6. Add in the bourbon and freeze the base in your ice cream maker according to the manufacturer’s instructions.
7. Transfer to a freezer-safe plastic or glass container and freeze at least 4 hours before serving.