Homemade ice cream is easier to make than you think and it's the kind of inspired summer treat to leave guests wanting more. The best part is that you can customize it with any of your favorite ingredients and create something you'd never find in the freezer aisle. Like this Cherry-Bourbon Ice Cream.
Cherry-Bourbon Ice Cream
Yield: Makes about 1 qt. (serving size: 1/2 cup)
1/2 cup granular sweetener for ice cream*
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups 2% reduced-fat milk
1 cup half-and-half
1 egg yolk
1 1/2 teaspoons vanilla bean paste or extract
1/2 cup drained and coarsely chopped canned, pitted cherries in heavy syrup
3 tablespoons bourbon
1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and half-and-half. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat.
2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla.
3. Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture; chill 8 to 24 hours.
4. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions; stir in cherries and bourbon halfway through freezing. Let stand at room temperature 5 to 10 minutes before serving.
*Granulated sugar may be substituted.