Bourbon Frozen Custard

by Jan 31, 2014

A zabaglione, sabayon kind of thing, only you douse it with Bourbon and freeze it…so, kind of an ice cream, only no churning—simply scoop the custard into a square pyrex dish and freeze! Estimate a couple hours for soft-serve, longer for firmer, even overnight if you want to make this dessert the day before you want to serve it.


The original recipe is the “Bourbon Bombe” component of Jennifer Puccio’s “Marlowe’s Upside Down Pear Crisp”, published in the San Francisco Chronicle in 2011.  The “Bombe” is so creamy, boozy, and delicious, I’m sure you’ll enjoy it as much as I do, plain or with a bit of caramel sauce.


Frozen Bourbon Custard, no ice cream maker required!

Serving Size: 6, 1/2 cup servings


  • 4 large egg yolks
  • 1/2 cup sugar
  • 2 tablespoons water
  • 2 tablespoons Bourbon whiskey
  • 8 oz. heavy cream, whipped to soft peaks
  • To serve: caramel sauce and perhaps some large-flake sea salt


  1. Whip the cream to soft peaks using a stand mixer with whisk attachment. Set whipped cream aside.
  2. In another mixing bowl (or do a quick wash of the whipped cream bowl), whip the egg yolks using a stand mixer with whisk attachment until doubled in volume; let it run while you get the sugar syrup going (next).
  3. Put the sugar and water in a small saucepan and boil until the sugar is completely dissolved.
  4. Drizzle the sugar syrup into the egg yolks and whisk a minute on high.
  5. To be extra cautious, you want to bring the egg mixture to 160 degrees F, which is the temp at which any nasty bacteria like salmonella is killed. Take the mixing bowl from the stand mixer and set it in/over a larger saucepan of simmering water, whisk-whisk-whisk by hand, and check temperature with a candy or roasting thermometer. This should only take a few minutes, then put the mixing bowl back on the stand mixer, whisk on high until mixture is cool.
  6. Turn mixer to low and drizzle in the Bourbon.
  7. By hand, gently fold in the whipped cream.
  8. Pour into an 8x8 inch glass baking dish, cover with plastic wrap so the plastic touches the surface of the cream, and freeze for at least 2 hours, undisturbed, or as much as overnight.
  9. Serve with caramel sauce and a few flakes of sea salt.

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