Oh the Joys of Coffee Bourbon Ice Cream

People always tell when you get along with someone, that person will eventually inspire you. And that’s exactly how I feel when I met Frederick. He, of course, has inspired me to grow in all aspects of my life, and that’s not it. He even shared his love for ice cream. Though I’m a sweet tooth, I’m not fond of ice cream and tend to pass the aisle each time we go shopping. But somehow, my love for ice cream has grown. Not sure when it started or how, but I’ve fallen in love with ice cream and currently learning to make our own favorites.

This time, we make coffee bourbon ice cream. Funny that we both don’t drink coffee as often as we eat ice cream, but one time, SIL came to our place and left a bag of kopi luwak. Feeling grateful, we decided to give it a try. Turns out, this ice cream is fabulous and also good for milkshake and you can use the recipe here. So, voila and enjoy!


  • 2½ cups milk
  • ½ cup coffee mix with water
  • 6 egg yolks
  • 2/3 cup sugar
  • 1 tsp salt
  • 1 tbs condensed milk
  • ½ cup bourbon


  1. In a large saucepan, bring milk to a simmer, then add coffee and let it cool.
  2. In a bowl, whisk egg yolks and sugar until pale and thicken. Gently pour the milk mixture into the yolk while keep whisking, then transfer to a saucepan and mix well.
  3. Turn the heat to medium low and continue stirring until it forms into custard. Custard should lightly coat back of a spoon. Add salt, bourbon, and condensed milk.
  4. Pour through a strainer and let it cool in the refrigerator overnight.
  5. Churn the ice cream according to manufacturer’s instructions and chill the ice cream in the freezer before serving.


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