Maple-Bourbon Ice Cream

If you follow this blog you know that I don’t endorse products too often but every once in a while something comes along that’s so special it’s worth mentioning. I was given a sample of NYfoods milk and eggs recently, a small company whose mission is to bring the best local organic dairies, eggs and cheese to our tables, and I was so pleasantly surprised by the quality of their milk and eggs (picture the glorious bright orange yolks of fresh farm eggs) that I decided to experiment with a few batches of ice cream. After a few emails Jean of NYFoods brought the dairies, Massimo of The Little Cupcake Bakeshop in Nolita opened his kitchen and Jeremy of Stir the Pots came to crack some eggs.

Vanilla and chocolate gelato were made and eaten to great acclaim by the owner and employees of the Bake Shop but since we didn’t have enough time to spin it all I brought some maple custard home, gave it a little shot of Bourbon, and put my ice cream maker to good use. Ice cream is made with as little as four ingredients so the quality of those ingredients greatly affect the results, use commercial grade dairies and eggs and you’ll get average ice cream, use the best local organic dairies and the quality will be increased a hundredfold. Those who ever had a simple omelet made with freshly picked eggs already know this.

Maple and Bourbon is a match made in heaven. Of course if you feel so inclined you could add a walnut-bacon praline to the mix and that would take you beyond heaven – wherever that is.

If you live in the New York, New Jersey, Connecticut area give NYFoods a try, support the local economy and be good to the environment while being good to yourself. Their products are available at Eataly, Fresh Direct, Whole Foods and more places to come.

  • Maple-Bourbon Ice Cream

  • Serves 6 to 8
    • For the maple-bourbon ice cream:
    • 1 1/2 cups whole milk
    • 2 cups heavy cream
    • 1/4 cup sugar
    • pinch of salt
    • 7 egg yolks
    • 1 cup good quality maple syrup
    • 4 tablespoons Bourbon
    • For the maple-bourbon ice cream:
    • Combine the whole milk, heavy cream, sugar and salt in a saucepan over medium heat. Meanwhile, whisk the egg yolks in a bowl. When the milk mixture is hot pour about a cup of the hot liquid on the eggs yolks while whisking. Pour the mixture back into the saucepan and cook over medium-low heat while stirring continuously with a wooden spoon. Do not boil. Cook until the mixture thickens and coats the back of the spoon. Remove from the heat and cool. Add the maple syrup and Bourbon. Cool completely and chill before churning in an ice cream maker.
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  • Kathleen

    Oh Dear Lord, I am having a Godspell moment. My father would drive us miles for the best Maple Walnut Ice Cream in Connecticut/a man I loved, he ate ice cream every night and so do I. Thank you.

  • Jeremy

    Funny, I got a similar post, tomorrow! Do I know you guys?

  • Anonymous

    Ha! I beat you to it!

  • Anonymous

    Glad it brought back some memories. The man had good taste.

  • Oureyeseatfirst

    oooooooohhhhhhhhhhhhhhh!! that looks so creamy! what a great post : j

  • Oureyeseatfirst

    oooooooohhhhhhhhhhhhhhh!! that looks so creamy! what a great post : j

  • Jean

    Having a brilliant Zen Chef making the ice cream helps! This ice cream was so good, Massimo handed it out to customers to try. Now I know what’s beyond heaven, and I promise I’d have said that even if I didn’t know it was made with NYFoods. Maybe because I’m fortunate enough to have finally eaten something made by Zen Chef?

  • Lorraine @ Not Quite Nigella

    Oh my, that looks utterly wickedly good! I’m burning with lust! 😛

  • Emilia

    Oh my God, the ice cream looks so good, I bet it tastes even better. Mmmmmmmm ….ice cream with Bourbon, I would love to try that now :-).

  • Kate

    With the weather getting warmer (finally) this ice cream looks divine! I have got to get myself an ice cream maker :-)

  • Molly Parr

    Maple and bourbon in a bowl of ice cream? I think I’m in love.

  • Briarrose

    I love this flavor…love it!

  • Emaho75

    I really want to check out NYFoods milk and eggs now. If it’s approved by the zenman it can only be good!

  • Jason Phelps

    Love th flavors here. I am a bourbon guy and live in New England where maple syrup is never far away. I really want some of this ice cream right now!


  • Mochachocolata Rita

    Ice cream! Lick lick…and I love how you presented it in cute tiny bottles…

  • Anonymous

    If only I lived in the NY area, I’d not only seek out that milk and eggs, but I’d be knocking on your door, begging for some of that ice cream. 😉

  • Joe

    hey Zen, what brand churner you using there?

  • Heather

    Stephane! I haven’t been by in ages. Your photography is even better now, I didn’t think that was possible. And this ice cream sounds really wonderful.

  • Madeleine

    It looks like a Delonghi. Anyone who wants to buy me one is welcome to!

  • Oui, Chef

    Simply gorgeous, my friend. I especially like the photo of the mix churning. Do tell, is the walnut-bacon praline something you made? If so, when we will see THAT recipe posted. – S

  • Anonymous

    It is, indeed, the DeLonghi GM6000 Gelato Maker.
    I hope someone buys you one, Madeleine! :)

  • Anonymous

    Where the heck have you been!!??

    Thanks, Heather! :)

  • Anonymous

    Oh it’s very easy Steven. Just boil maple syrup and toss in toasted and roughly chopped walnuts and crumbled bacon. Stir. Cool. Enjoy.

  • Anonymous

    Nope, I insist. It was THAT good because of NYFoods milk and eggs. Anyone can make ice cream. :) Thank you again, it was fun.

  • Jen Chen

    I’m drooling just looking at the pics…I love me some homemade ice cream :)

  • Chang Pick Yin

    I got those small jars from my recent trip to Hong Kong. Now ice cream in those are brilliant, although I will definitely eat more than one bottle.

  • Bee

    Hey Stephane, looooooong time, miss you, too. I just came back from Penang. Bought a house in Penang and will move home for good sometime mid or end of next year when the house is ready. You will have to come visit for sure!! :)

  • Haumea

    Looks so yummy Chef. My hubby said that when he went to France he raved of how good the ice cream was there and because of the dairy goods there. Your Ice Cream looks so rich. There’s a place in Sonoma that has really good milk and eggs. I will have to try this., and use the Yuzu mmmmmmm

  • Frank A Fariello Jr

    We get our dairy products delivered from a local farm. Nothing like it!

  • Matt

    absolutely stunning as usual mate. love the color and photography here too

  • Colloquial Cook

    Mééé, toi aussi tu mets du bacon dans les desserts maintenant?!! Rentre en France, hop, tout de suite!
    Nan mais.

    (et puis je ne te remercie pas, tu viens de me redonner une furieuse envie d’encombrer la cuisine avec une sorbetière, haha!)

  • Bren

    i want you to spoon feed me this when I’m in NYC next week! deal?

  • Jessica Wood

    Love this!!! Just came across your wonderful blog on foodbuzz & am a new follower!
    – Jessica @

  • elle marie

    I can completely understand what you say on endorsing products, etc I feel the same about recipes and products, be it food related, fashion, beauty, etc. What I love is coming across something, like a recipe, that blows my mind. This looks incredible, I was wondering, how much is whole cream statewide?

  • Cakebrain

    Gorgeous ice cream! I have ice-cream-machine envy! Your ice cream maker looks so strong and capable!

  • Anonymous

    Thanks! Organic heavy cream sells for around $4 a pint in NY.

  • Melissa

    This is delicious and cooling. Will go perfect with some chocolate muffins or with some crunchy cookies.

  • Shirley@kokken69

    Love the richness of the ice cream churning in the machine. Great shot of the ice cream maker- Delonghi should consider to pay you to use that photo! Will try to check out NYFoods next time I get to New Jersey or CT.

  • Joe

    Gonna try this recipe tomorrow or thursday using some Maple Sugar instead of regular that I got as a gift from Montreal.

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  • Joy Zhang

    What a nice ice cream maker you have, I think you’d laugh if you saw mine.  I can never get a good consistency with my ice creams.  Ive been on a cooking frenzy recently so I think I will finally muster up the guts to try one of your recipes.  I just can’t hold back any longer! 

  • Molly

    I added a tablespoon of allspice dram and some fresh grated nutmeg. It’s delicious.

  • Josephine Cortez

    Awesome post! Thanks for the insights and clarifications. Best wishes to you personally.

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    Nope, I insist. It was THAT good because of NYFoods milk and eggs. Anyone can make ice cream. :) Thank you again, it was fun.

  • Diane Thomas

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  • Marina@Picnic at Marina

    Brilliant! I had a great time reading this post. I need to tell my husband about the maple syrup and bourbon, and bacon. He adds just Hennessy to his ice cream, now he can elaborate even further…:)