Greet the Season with Coffee-Bourbon Ice Cream

Who doesn’t like ice-cream? Be it iced lollies, or a creamy scoop of milky goodness, no other sweet matches up to this frozen dessert. Did you know that even Roman Emperor Nero loved gorging on snow cones flavoured with chunks of fruit and pulp?


  • 2 cups heavy whipping cream
  • 1 and 1/4 cups milk
  • 7/8 cups of sugar
  • Pinch of salt
  • 1 cup dark roasted coffee beans (use decaf if you prefer)
  • 6 egg yolks
  • 2 to 3 tbsp bourbon
  • 1 teaspoon vanilla extract
  • 5 ounces of chocolate chips

The Process

Heat the coffee beans in half n half, with sugar and salt. Strain and let it cool for an hour after removing from the heat. Discard the beans after they have steeped in the hot mixture for an hour. Place the remaining cream in an ice bath. Fold in the eggs with the hot milk cream mixture. Temper the eggs with the hot milk cream mixture. Heat the ice cream base until it starts to thicken. Strain mixture into chilled cream. You need to chill for several hours before whisking in the bourbon and vanilla. Dump your contents in an ice-cream maker and process till ice-cream consistency is reached. Fold in the chocolate chips and freeze again for several hours (to firm) before serving. Enjoy!