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Smoked Cherry Bourbon Ice Cream

15

40

Cherry

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.

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  • 1 Pound fresh or frozen whole cherries, pitted

  • 10 Tablespoon sugar

  • 1 Tablespoon water

  • 3 Tablespoon bourbon

  • 1 Cup milk

  • 1 Cup heavy cream

  • salt

  • 6 Whole egg yolk

  • 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

  • 2

    On a rimmed baking sheet, arrange the cherries in a single layer.

    • 1 Pound fresh or frozen whole cherries, pitted

  • 3

    Place the baking sheet directly on the grill grates. Close the lid and smoke the cherries for 30 minutes.
  • 4

    Remove the cherries from the grill. In a medium saucepan over medium heat, add the cherries, water, and sugar and bring to a simmer. Cook for 10 minutes until the liquid has reduced and is syrupy. Remove from heat, stir in bourbon, and set aside.

    • 2 Tablespoon sugar

    • 1 Tablespoon water

    • 3 Tablespoon bourbon

  • 5

    In a medium saucepan over medium-low heat, add the milk, cream, sugar, salt, and egg yolks and bring to a simmer, whisking constantly. Cook until sauce is thick enough to coat the back of a spoon.

    • 1 Cup milk

    • 1 Cup heavy cream

    • 1/2 Cup sugar

    • Pinch salt

    • 6 Whole egg yolk

  • 6

    Remove from heat and strain into a heat-proof bowl placed over an ice bath. Cool completely.
  • 7

    Place ice cream base in your ice cream maker and churn according to the manufacturer's instructions.
  • 8

    Remove from the ice cream machine and fold in the cherry mixture before transferring to the freezer. Let chill at least 2 hours before serving. Serve with extra bourbon cherries and sauce, as desired. Enjoy!

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