8 Boozy Ice Cream Recipes

1. Pumpkin Maple Pecan Bourbon Vegan Ice Cream

Yields: 4 servngs
Prep time 5 mins
Cook time 4 hours
Total time 4 hours 5 mins

Ingredients
2 14-oz cans full-fat coconut milk (I recommend Thai Kitchen)
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup maple syrup (I use grade B)
2 Tbsp bourbon
1 Tbsp blackstrap molasses
1 tsp vanilla extract
1/2 tsp pumpkin pie spice
1/2 tsp kosher salt
1 1/2 cups pecans, toasted and chopped (optional)

Directions

Ahead of time:

1. Place the bowl of your ice cream maker in the freezer for at least 12 hours. Refrigerate cans of coconut milk.

To make the ice cream:

1. Whisk together all ingredients except pecans in a large bowl.
2. Process in your ice cream maker until smooth and creamy, and a spoon swiped through comes out with ice cream sticking to it. (This took about 25 minutes in my ice cream maker.) Stop machine and stir in optional pecans.
3. Ice cream can be served immediately for soft serve, or scooped into a container, covered, and frozen for several hours until hardened
4. Enjoy!

3. Sangria Ice Cream

Ingredients

For the Ice Cream:
1 1/2 cups whole milk
1/2 cup white granulated sugar
1/4 cup packed brown sugar
1/4 cup light corn syrup
Pinch of kosher salt
5 egg yolks
1 1/2 cups heavy cream
For the Blackberry Sangria Syrup:
1 1/2 cups blackberries
1 cup merlot (or other dry red wine)
1/4 cup sugar

1 tablespoon Cointreau

Directions

1. Combine the whole milk, white sugar, brown sugar, corn syrup, and salt in the 3.0-Quart Saucepan from your Stainless Steel 10-Piece Set. Heat over medium, stirring frequently, until the sugars are melted and the milk is warm.
2. Place the egg yolks in the bowl of your Stand Mixer. Use the whisk to beat the eggs on medium (4 or 6) until well-combined. With the Stand Mixer running on the “stir” speed, very slowly trickle a ladle full of warm milk into the yolks to temper. Pour the egg mixture into the 3.0-Quart Saucepan and cook the custard, stirring constantly, over medium heat until thick enough to coat a wooden spoon (about 2 to 4 minutes). Turn off the heat and strain into a large bowl. Stir in the heavy cream, cover, and chill for a minimum of 2 hours or overnight.
3. Meanwhile, combine the blackberries, merlot, sugar, and Cointreau in a 1.5-Quart Saucepan from your Stainless Steel 10-Piece Set over medium heat. Bring to a boil and cook, stirring and breaking up the blackberries, until the mixture reduces to the consistency of a thick sauce (about 10 minutes). Place a fine mesh strainer over a liquid measuring cup and pour the blackberry mixture into the strainer. Press the blackberries against the strainer to extract as much liquid as possible. You should aim to have less than 1/3 cup of blackberry-sangria syrup; if you have too much, simply simmer the liquid until reduced. Cover the liquid measuring cup and refrigerate until chilled.
4. Replace the bowl of your Stand Mixer with your Ice Cream Maker. Once both the ice cream mixture and the blackberry-sangria syrup have chilled, turn the mixer on to the “stir” speed and then transfer them both to the frozen Ice Cream Maker. Churn for 20-30 minutes until you reach the desired consistency. Scrape the soft serve ice cream into a freezer-safe air-tight container and freeze until solid. Serve in sugar cones or in bowls, as desired.

4.  Boozy Snow Cones
Yields: 10
Prep time: 0 hrs 10 mins
Total time: 0 hrs 10 mins

Ingredients

6 c. ice
8 oz. raspberry vodka
6 oz. blue Curaçao
2 tbsp. lemon juice
2 tbsp. honey
Lime rounds, for serving
Raspberries, for serving

Directions

1. In a blender combine ice, vodka, blue Curaçao, lemon juice, and honey. Blend until the consistency resembles a slushy. 
2. Pour into paper cups. Garnish with lime rounds and raspberries. Serve with a straw.

5. Moscato & Blackberry Ice Cream

Ingredients
1 1/4 cup Moscato
1 cup blackberries
1/2 cup superfine granulated sugar
1 vanilla bean or 1 tsp vanilla extract
2 1/3 cups heavy cream

Directions

1. Pour Moscato into large bowl
2. Process blackberries in food processor and strain blackberry juice through a fine mesh sieve into the Moscato
3. Add sugar, and split the vanilla bean lengthwise and scrape along the inside of the pod to remove the seeds inside. Scrape into the Moscato mixture.
4. Whisk ingredients together until sugar is mostly dissolved.
5. Using an electric beater (for fastest results) add cream and beat on high until soft peaks
6. just begin to form and mixture has thickened
7. Transfer to a Tupperware container with an airtight lid and freeze overnight or at least 5 hours before serving.

Recipe Notes
This is important in order to remove the seeds and pulpy parts of the blackberry from the ice cream. Be careful not to stain yourself with the blackberries.


To achieve the darker blackberry swirl seen here, dip a butter-knife or spoon in leftover blackberry juice and swirl it through the mixture before freezing.

6. Gin & Tonic Ice Cream

Instructions
3 Tablespoons juniper berries
2 cups whole milk (500 ml), divided
1 ¼ cups (313 ml) heavy cream, divided
1/2 cup (100 g) sugar
2 Tablespoons corn syrup (30 ml)
1 Tablespoon + 1 teaspoon (11 g) cornstarch
1 ½ ounces (3 Tablespoons) cream cheese, softened
1/8 teaspoon salt
1/8 teaspoon ground quinine bark (optional)
1/4 cup London Dry Gin

Directions

1. Coarsely grind juniper berries.  Combine juniper, 1 1/2 cups milk, 1/2 cup cream, sugar, and corn syrup in a medium saucepan.  Warm over medium heat.  Once warm, cover and remove from heat.  Let steep at room temperature for one hour.
2. Meanwhile, fill a large bowl with ice water.  In a small bowl, mix 2 Tbsp of the milk with the cornstarch.  In a medium bowl, whisk the cream cheese and salt until smooth. Set a fine mesh sieve over the bowl and set aside.
3. After steeping, add remaining milk and cream to the juniper-infused mixture and return to medium heat, bringing the mixture to a low boil. Add ground quinine bark (if using).  Boil until the mixture begins to thicken, about 4 minutes.
4. Remove from heat and off the heat, gradually whisk in the cornstarch mixture.  Return to a boil and cook over moderately high heat until the mixture is slightly thickened (draw a line on a spoon), about 1 minute.
5. Gradually pour the hot milk mixture through the sieve into the cream cheese and whisk until smooth.  Stir in gin.  Set the bowl in the ice water bath, and let stand, stirring occasionally, until cold, about 20 minutes.
6. Chill the mixture thoroughly (at least 4 hours or overnight). Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions.  Place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.  If you like lime in your gin & tonics, serve with a squeeze of lime juice on top!

7. Rosé Sorbet
Ingredients
2 c. rosé, divided
1 1/4 c. sugar
3 c. frozen raspberries
1/2 c. fresh raspberries
mint, for serving

Get the recipe from Eat Love Drink Travel.

8. Red Wine Floats
Ingredients
Chocolate sauce, for lining glasses
1 pt. Magnum Dark Chocolate Raspberry ice cream
1/2 bottle, red wine

Seltzer, for serving

Get the recipe from Eat Love Drink Travel.