No ImageMint Julep Ice Cream

Did you make it? Rate it!

  1. MistyL

    I’m not sure if my mint was supercharged or what, but 2 oz was way too much mint! Completely overpowered the very subtle flavor of the bourbon. We still ate it, and it was good after the first few bites, but it was literally like eating mint gum flavored ice cream.

    I would recommend using a double-boiler approach to heating the cream and egg mixture, bowl resting on a pot of hot water, after tempering, as every time I’ve tried this one pot method, I end up with curdled eggs on the bottom of the pot no matter how quick I turn it off or how frequently I stir it.

  2. Elizabeth (Foodie, Formerly Fat)

    I commented on this post last June about making it for my husband for his birthday and borrowed a friend’s ice-cream maker to do it. I had to follow up to say that it was a HUGE hit. My goodness this is a delicious ice-cream!

    In fact it inspired me to get my own ice-cream maker and start making ice-cream regularly. I even developed a licorice ice-cream recipe based on this for my own blog.

    http://foodieformerlyfat.com/2011/01/24/licorice-ice-cream/

    Thank you for the recipe and the inspiration!

  3. Lee

    Hey, anyone know how much ice cream this makes?

    About a quart and a half. ~Garrett

  4. Elizabeth E.

    My husband’s birthday is coming up soon and he LOVES ice cream and bourbon, so this is a fantastic combo for him. I’m planning to make this tomorrow as a surprise for him!

    I’m wondering: How strongly does the bourbon taste comes through? I’d like it to be pretty strong. Would it be possible to increase the bourbon amount without messing with the ratios of the other ingredients? If so, how much of an increase could this recipe handle?

    The most bourbon you can put in this recipe straight up is 1/4 cup, and even then with that amount you might have difficulty getting the ice cream to freeze. If you want a more pronounced bourbon flavor, I might try boiling down some bourbon to concentrate the flavor, while at the same time boiling off some of the alcohol, and then adding that to the ice cream mixture. Either that or serve the ice cream with a bourbon sauce. There’s a good one on our bread pudding recipe. ~Elise

  5. Lauren

    I had been looking for a reason to replace my ice cream maker and this recipe gave me just the impetus to do so. Was in the right place at the right time, bought an ice cream maker, and today made this recipe. Absolutely delicious! My stepfather and I both love bourbon so we were in our glory and even my mom, who was recovering from surgery and whose tastebuds weren’t behaving, “miraculously” recovered to savor this delicious frozen treat. :o)
    Thank you ever-so-much for this recipe and yes, Sues (April 26), this just might be better than a real mint julep!

View More