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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

Pellets

Cherry

Ingredients

How many people are you serving?

4

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Units of Measurement:
main
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

Steps

  • 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.

    Ingredients
    • 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.

    Ingredients
    • 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.

    Ingredients
    • 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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