Apple Pie Ice Cream in a waffle cone

It’s no secret that I love bourbon. We currently have 3 types of bourbon on our bar cart and may there never ever be less than 3 types available in our house. Going out, I either order beer or bourbon. That’s it. Once when I was visiting my sister abroad, her friend asked me while standing in line for a bar “what’s your favorite type of drink?” “Beer or bourbon, for sure,” I said. He goes “Wow, that’s so… mature of you.” It took all my energy to keep it together. Mature? I’m not so sure about that. But it was funny that a 20-year-old college student thought so. 

Naturally, I’m all about boozy desserts. It’s always fun to splash a little whiskey here, a little champagne there. So when I was contacted by Berentzen USA and asked if I would try their new bourbon, I had to say yes!

Berentzen has been producing fruit liquors for over 250 years in Germany. They recently came out with a fantastic Bushel & Barrel bourbon, a combination of straight Kentucky bourbon whiskey and their own apple liquor. The verdict? Holy moly. This ish is my jam. And it’s so versitile! You could add it to apple cider, ginger ale, or even have it on the rocks. And because of the distinct toffee notes, the sweetness plays perfectly with my apple pie ice cream.

I mean, regular bourbon pairs well with apples. The only thing that could be better is apple bourbon and apples.

I will surely be sipping on this bourbon throughout the holiday season. I can’t wait to experiment with other recipes! Perhaps a bourbon apple cider donut?

scoops of Apple Pie Ice Cream on countertop

Tips on how to make ice cream

Temper the eggs before adding them to the ice cream base—Because this ice cream uses eggs, you’ll need to cook the ice cream base before churning it. However, you can’t just add the eggs straight into the base and hope for the best. Rather, once the base has been heated through, crack the eggs into a separate bowl and add in a few tablespoons of the hot cream mixture to temper the eggs first. This way, the eggs won’t scramble when incorporated into the ice cream base.

Chill the ice cream base overnight—The custard base needs to be completely chilled before being mixed, otherwise the ice cream won’t churn properly. My advice? Make the ice cream base right before you go to bed and then pop it into the fridge while you sleep.

Add the mix-ins after the ice cream has been churned—You’ll want to wait to add the oatmeal cookie bits and apple pie chunks until after the ice cream has been churned. The ice cream will be the consistency of soft serve after it’s finished churning, so it’s easy to fold in the mix-ins with a spatula!

Freeze the ice cream before digging in—I know it’s tempting to dive right into the ice cream after it’s finished churning, but it needs to set in the freezer for a few hours before being scooped. Trust me, you’ll be glad you waited for the real deal!

One last thing! Don’t forget to enter my November Giveaway! One lucky person will win a $40 Amazon Gift Card! To enter, click here and scroll to the bottom of the post. Good luck!

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Bourbon Apple Pie Ice Cream

Scale

Ingredients

For the apple pie bits

  • 2 large (3 medium) apples
  • 2 tablespoons light (or medium) brown sugar
  • 1/4 cup Berentzen’s Bushel & Barrel bourbon
  • 2 teaspoons cinnamon
  • 1/8 nutmeg
  • 1/8 cloves
  • juice of 1/2 lemon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

For the oatmeal cookies

  • 1/4 cup unsalted butter, room temp
  • 1 egg white
  • 1/2 cup light (or medium) brown sugar
  • 1/2 cup flour
  • 1/3 cup oatmeal
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

For the ice cream base

  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 5 egg yolks
  • 2 teaspoons vanilla extract
  • 1/4 cup light or medium brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/2 teaspoon salt
  • 1/4 cup Berentzen’s Bushel & Barrel bourbon

Instructions

Prepare the ice cream the night before

  1. In a large pot, combine whole milk and sugars. Use a wooden spoon or spatula to stir the mixture gently the entire time.* Heat on medium-low heat until the mixture reaches 180°F. Meanwhile, whisk the egg yolks in a small bowl until light and pale yellow in color. Temper the yolks by adding a small amount (1/4 – 1/2 a cup) of the warm milk mixture into the egg bowl, stirring while you incorporate. Pour the warmed egg yolks into the milk pot, again stirring while you incorporate.
  2. Continue to stir the mixture slowly for about 5 minutes. Your custard will be ready when the mixture begins to thicken and coats the back of a spoon. Don’t let the mixture cook for much longer, or the eggs will cook and the custard will curdle. Remove from heat and stir in heavy cream, vanilla extract, spices, and salt. Pour into a freezer-safe container and allow to chill for at least 12 hours (overnight is perfect!)

Make the apple pie bits

  1. Presumably in the morning, cut the apples into 1 centimeter cubes and place in a medium pot. Toss with all other ingredients. Cook over medium heat for 20-25 minutes, until apples are soft and mushy. Should your mixture become dry, add a tablespoon of water at a time to the pot. You may add up to 1/2 cup of water throughout cooking. Once apple mixture has cooked, allow to cool for 10 minutes, then pulse in an immersion blender until the mixture becomes slightly homogenous, but still so small chunks of apple remain (these provide great texture in the ice cream!!).

Make the oatmeal cookies

  1. Preheat oven to 350°F. Combine all ingredients except for oatmeal in a small mixing bowl and stir until combined. Once combined, fold in oatmeal.
  2. Line a baking sheet with parchment paper or a silpat. Scoop dough into 6-8 balls and place on the sheet. Bake for about 12 minutes, or until the cookies begin to brown at the edges. Allow to cool completely before breaking into pea sized pieces.

Churn the ice cream

  1. It’s time! Churn the ice cream according to your manufacturer’s instructions. Once it is churned, fold in the oatmeal cookie pieces and apple bits! Scoop into a freezer-safe container and allow to chill for at least 6 hours, or again overnight.

Notes

*Be very careful not to whisk your mixture or stir to heavily, or it will foam and separate

The bourbon used in this post was generously gifted from Berentzen USA. Financial compensation was not received for this post. All opinions expressed here are my own.

More homemade ice cream recipes from Broma Bakery:

Vegan Peanut Butter Mudslide Ice Cream

Double Dark Chocolate Cookie Dough Ice Cream

No Churn Tiramisu Ice Cream

Cake Batter Ice Cream

Vegan Peppermint Fudge Ripple Ice Cream

47 comments

Lucy Parissi
Reply

Are you kidding me with this recipe? Amazing. Pinned and making it soon as I can… (provided I can get builders out of the kitchen). Gorgeous photographs as well – photographing ice cream is not easy!

Sarah | Broma Bakery
Reply

Aww, thanks, Lucy! No it is not easy. I had sticky fingers the whole time 🙂
I can’t wait to see the beautiful kitchen!

Meegan
Reply

That bourbon sounds amazing! What a great ice cream idea. So glad I found your blog!

Laura (Tutti Dolci)
Reply

This ice cream looks incredible, how could you go wrong with bourbon and apple?! 😉

Sarah | Broma Bakery
Reply

You just CAN’T!

Dan
Reply

Bourbon lover too, here! I love the Berentzen bourbon. I’ve done a couple of recipes for them also. Homemade ice cream is not one that I’ve tried to make at home, but I’m going to now!

Sarah | Broma Bakery
Reply

Thanks so much, Dan! Let me know if you do– it’s a really fun and rewarding process 🙂

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