You’ve never had ice cream as delicious as this Mint Ice Cream with Bourbon Magic Shell. That’s right, bourbon magic shell.
I couldn’t be happier that it’s finally time to break out the ice cream machine again! My first recipe on the docket, Mint Ice Cream with Bourbon Magic Shell.
You may know that I live in Louisville, Ky — AKA home of the Kentucky Derby. In just a couple of short weeks the Run for the Roses will be upon us and the mint juleps will be flowing heavily. The combination of mint and bourbon is a classic thanks to the mint julep. But, an even more classic mint dish? Mint chocolate chip ice cream. OBVIOUSLY, I had to combine the two in this epic Mint Ice Cream with Bourbon Magic Shell. The ice cream is perfectly creamy and flavored with real mint leaves instead of extract. The difference is unreal. It’s so refreshing and light. Then, you have the homemade bourbon magic shell. Like, what? Yes, that’s possible and yes, it’s as amazing as it sounds. Try it. Even on your store bought ice cream. But make the ice cream too, okay?
Don’t have an ice cream maker? Check out my Frosted Animal Cracker No-Churn Ice Cream.
- [b]For the Mint Ice Cream[/b]
- 2 cups 2% milk
- 1 cup half-and-half
- 1/2 cup fresh mint leaves
- 3/4 cups sugar
- dash of salt
- 2 large egg yolks
- 1 teaspoon good vanilla extract
- [b]For the Bourbon Magic Shell[/b]
- 1 cup bittersweet chocolate, chopped (semi-sweet if you like it sweeter)
- 1 tbsp bourbon
- 2 tbsp coconut oil
- Combine milk, half-and-half, and mint in a medium, heavy saucepan over medium-high heat. Heat to 180º or until tiny bubbles forms around the edge. Keep an eye on the mixture to ensure it doesn’t boil.
- Remove from heat, cover and let stand for ten minutes to allow the mint to steep.
- Uncover it and pour the mixture through a colander into a medium bowl. Discard the leaves, and pour the liquid back into your pan.
- In a new bowl, combine sugar, salt, and egg yolks. Whisk until the mixture is pale.
- Gradually add half of the milk mixture to the egg mixture, whisking constantly.
- Pour the mixture back into the pan with the rest of the milk.
- Cook over medium-low heat for about two minutes, stirring constantly.
- Pour the mixture into a bowl and stir in the vanilla extract.
- Place the bowl in the fridge until the mixture cools completely, stirring occasionally.
- Pour the mixture into your ice cream maker and follow the manufacturer’s instructions. I let mine go for about 25 minutes.
- Transfer mixture to a freezer-safe container and freeze for a couple of hours. In the meantime, make your magic shell.
- Add the chocolate to a microwave-safe bowl or container along with the coconut oil. Microwave, in 30-second intervals, until completely melted. Stir in the bourbon.
- Pour it over the mint ice cream and allow to harden 30 seconds before you try to crack it. It will turn from glossy to matte when it’s ready. Devour with abandon.
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