Skip to content

Jack Daniel’s Ice Cream (Float)

February 28, 2012

I have this friend who loves Jack. I mean loovvvvvveeessss Jack. It’s practically all the man drinks, and I mean that in the best of ways. He loves it so much his is now a Jack Daniel’s Squire with his own tiny little plot o’ land on the site.

It was only fitting that at his recent wedding, there be a small little homage to this love, while we are were celebrating his dedicated love to another. It came in the form of little shot glass filled with a Jack Daniel’s ice cream float. After one.. or two.. or three… I finally realized that this was not simply vanilla ice cream topped with a little Jack and Coke. This was full on Jack Daniel’s ice cream. I was in awe, and knew it must be my next project.

This ice cream turned out great. Just slightly sweet, perfectly creamy, and with a little kick of the whisky at the end. Its not overly alcoholic by any means, but this recipe also ain’t for the kiddies. I purposely chose a recipe that did not involve cooking out all the alcohol, but I’m sure if thats your thing you could easily add it to the warmed milk and let it reduce down.


adapted from Dolcetto Confections
makes about 1 quart

1 1/2 cups whole milk, seperated
1/3 cup granulated sugar
1 1/2 cups heavy cream, seperated
pinch of kosher salt
1 vanilla bean
6 large egg yolks
1/2 cup Jack Daniel’s
1/4 tsp vanilla extract

Warm 1 cup of the milk, sugar, 1 cup heavy cream & salt in a saucepan over medium low heat. Once the milk has warmed to the touch, split the vanilla bean in half lengthwise and scrape the seeds in, and add the pod as well. Remove from heat, cover and let the milk and vanilla steep for 30 minutes.

In a separate heat proof bowl, whisk together the egg yolks. After the milk has steeped, slowly pour it over the egg yolks, whisking constantly. Once combined, pour back into the saucepan.

Stir the mixture over medium-low heat, scraping the bottom constantly. Stir until the mixture thickens enough to hold its shape when you wipe your finger across the spatula, about 5 minutes. Remove from heat.

Add the remaining milk and cream to a large bowl and top with a mesh strainer. Pour the custard through the strainer and stir until combined. Add the vanilla bean back to the custard, and then add the Jack & vanilla extract. Place the mixture in the fridge to cool and ripen for at least 3-4 hours, overnight is better if you have the time (I was not this patient, and it turned out just fine in my opinion).

When you are ready to churn just be sure to remove the vanilla bean pod, and follow the directions for your ice cream maker.

Delicious in a bowl by itself, or as a Coke float (extra JD is optional but highly recommended)


3 Comments leave one →
  1. February 28, 2012 6:50 pm

    I am so making this! I’m a big lover of Jack myself, so naturally I need to have this float & ice cream in my life!

  2. Matt permalink
    February 29, 2012 7:30 am

    I’ve just gotta keep an eye out for a cheap ice cream maker now!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: