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Smoked Cherry Bourbon Ice Cream

Smoked Cherry Bourbon Ice Cream

By Traeger Kitchen

Everything's better with a little smoke and bourbon. Juicy, smoked cherries are simmered in a sweet bourbon reduction, then folded into creamy homemade vanilla ice cream. Don't miss out on this punch of flavor.

Prep Time

15 Minutes

Cook Time

40 Minutes




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Units of Measurement:
1 Pound fresh cherries, stemmed and pitted
1 Cup whole milk
1 Cup heavy cream
6 Large Egg yolks
1/2 Cup Plus 2 Tbsp sugar, divided
1 Vanilla Bean, Split Lengthwise
Pinch kosher salt
1 Tablespoon water
3 Tablespoon bourbon


  • 1

    When ready to cook, set the Traeger temperature to 180°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

    180 ˚F / 82 ˚C

    Super Smoke

  • 2

    Spread the cherries in a single layer on a rimmed baking sheet.

    • 1 Pound fresh cherries, stemmed and pitted

  • 3

    Place the baking sheet directly on the grill grates. Close the lid and smoke the cherries for 30 minutes. Remove the cherries from the grill.

    180 ˚F / 82 ˚C

    Super Smoke

  • 4

    Meanwhile, in a medium saucepan over medium-low heat, combine the milk, cream, egg yolks, 2 tablespoons sugar, the vanilla bean, and salt. Bring to a simmer, whisking constantly, and cook until the custard is thick enough to coat the back of a spoon. Remove from the heat.

    • 1 Cup whole milk

    • 1 Cup heavy cream

    • 6 Large Egg yolks

    • 1/2 Cup Plus 2 Tbsp sugar, divided

    • 1  Vanilla Bean, Split Lengthwise

    • Pinch kosher salt

  • 5

    Prepare an ice bath in a large bowl and set a medium bowl inside, making sure the water level is not high enough to get into the smaller bowl. Strain the custard through a fine-mesh sieve into the medium bowl, discarding the vanilla bean pod. Let cool, stirring occasionally to release heat.

  • 6

    Transfer the cherries to a separate medium saucepan with the water and 1/2 cup sugar. Bring to a simmer over medium heat and cook for 10 minutes, until liquid has reduced to a syrup. Remove the pot from the heat and stir in the bourbon.

    • 1 Tablespoon water

    • 3 Tablespoon bourbon

  • 7

    Pour the cooled custard into an ice cream maker and churn according to the manufacturer's instructions until the consistency of soft-serve.

  • 8

    Transfer the ice cream base to a large bowl and fold in the cherry syrup. Transfer the ice cream to an airtight container or loaf pan, cover, and freeze for at least 2 hours before serving. Enjoy!

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