Bourbon Brown Sugar Ice Cream Pie + 5 Unique Frozen Sweets Links



Choices.  Difficult for many, yet easy for him.  At least when it came to leaving the old mill town where he grew up.  A town where, once, a prosperous middle class and the diligent working class lived simultaneously, both believing life was simpler for the other.  [The two, now, converged forming a single body struggling to maintain middle ground.]

An American utopia of sorts, for some, where the local fishing hole was the most popular place to take a swim on a sweltering August night; a place where first loves made love behind the high school, pledging their loyalty to each other for the remainder of time. One doctor healed whatever ailed the locals, and the packie cured what medicine could not touch.  Boys went to war or college, returning to open arms, picking up the life they briefly left behind.  Others lost. Some by choice.  A place where whatever visible was all one needed.

And yet, not for him.

He needed more than what that small town could offer.  So, he headed west as soon as he could and found himself in California, gazing at a different ocean.  [Love, marriage and children under the sunshine and palm trees would follow.]

His choice: a different life than what he knew.

Decades later [and many miles here and there] he found himself in a rented car, crossing a covered bridge, his childhood home still visible in the rear view mirror, window rolled down, a joint resting in between his thumb and finger, now burning quickly in wind.  His father freshly buried in a colorless cemetery, his elderly mother inconsolable.  And his brother.  Drinking to numbness, left solely to manage their heart-sore mother.  He inhaled, blew an opaque stream of smoke into the oppressive humid air and wept.  Wept for his father, mother, brother.  Their small town.  Wept because he could leave.

Later, alone, at the airport bar, he would order a bourbon with 3 cubes of ice, no more, and smile when he heard “flight 11, now boarding.”

Bourbon Brown Sugar Ice Cream Pie

Ice Cream Base Recipe Adapted from NYT Cooking

Cookie Crust adapted from Bon Appetit

Serves 8

Ingredients for Bourbon Brown Sugar Ice Cream:

2 cups heavy cream

1 cup whole milk

2/3 cup dark brown sugar

1/8 teaspoon kosher salt

6 large egg yolks

1 tablespoon bourbon

1 teaspoon vanilla

chocolate sauce, homemade or store-bought, for drizzling optional, but yummy


Pour cream, milk, brown sugar and salt into a small pot and simmer for about 5 minutes.  Remove from heat.  In a separate bowl, whisk egg yolks until combined.  Next, slowly whisk one-third of the hot cream mixture into the yolks and pour the yolk mixture back into the pot with the remaining cream.  Gently cook the mixture over medium-low heat until it is thick enough to coat the back of a spoon, about 170 degrees on an instant-read thermometer.  Remove from heat.  Strain using a fine-mesh sieve into a bowl.  Stir in bourbon and vanilla.  Cover and chill overnight.
Churn in your ice cream maker according to the manufacturer’s instructions.  Store in air-tight container until ready to use.  It will last for up to a week.  This recipe will yield about 1+1/2 pints.

Ingredients for triple chocolate cookie crust:

**Makes one 9 inch pie crust with plenty of dough leftover for about a dozen or so individual cookies, or another 9-inch cookie crust.**

8 ounces bittersweet or semi-sweet chocolate chips

4 ounces white chocolate chips

1 + 3/4 cups + 2 tablespoons unbleached, all-purpose flour

1/2 cup unsweetened cocoa powder

1 + 1/2 teaspoon baking powder

1 +1/2 teaspoon kosher salt

1 teaspoon baking soda

1 cups or 2 sticks unsalted butter, at room temperature

1/2 cup sugar

1/2 cup light brown sugar

2 large eggs, room temperature

1 teaspoon vanilla

1 cup semi-sweet chocolate chips

1/2 cup white chocolate chips


Pre-heat your oven to 350F.

 Melt chocolate and white chocolate either in the microwave or on the stove.  Set aside and let cool for about 10 minutes.

In a medium bowl, whisk together flour, cocoa powder, salt and baking powder.  Using a stand mixer with a paddle attachment or an electric mixer, beat the butter and sugars on high-speed until pale in color and fluffy.  Add the eggs, one at a time, scraping down the bowl each time.  Beat until very light and fluffy.  Reduce speed to low and add melted chocolate mixture.  Next, add the dry ingredients.  Mix until just combined.  Stir in the chocolate chips using a rubber spatula.

Grab your metal pie pan and butter and flour it, tapping out an excess flour.  Spread about 1/3 of the cookie dough into the pie pan, spreading evenly along the bottom and up the sides.

Bake for about 20-25 minutes until the dough is just set.  Remove from oven and cool completely on a wire rack.  Press down the dough with a spatula if it has puffed up.

Store remaining dough in an air-tight container in the refrigerator for up to 1 day.  Bring dough to room temperature before baking.  If making cookies, use a two-inch scoop and bake for about 15 minutes.

Assembly Time!

Remove ice cream from freezer and allow to soften a bit.  Scoop out ice cream and spread evenly over the cookie crust using a spatula.  Wrap in plastic wrap and freeze until very firm, 24-48 hours.  When ready to serve, allow to soften a bit, as this will make cutting into the pie easier.  Drizzle with chocolate sauce if desired or serve with whip cream and a cherry.  The pie will last a couple of days, covered, in the freezer.  Enjoy!

5 Unique Frozen Treat Links

Looking for a vegan, gluten-free, naturally sweetened frozen treat? Head to the BoJon Gourmet for a raspberry brownie ice cream sandwich recipe that is sure to satisfy you!

Chocolate and pretzels are a well-loved, classic combo so why not make this pair into an ice cream cake?  Oh Lady Cakes has the recipe for  you.  My mouth is watering!

Vanilla caramel gelato– yes please!  Head to Diethood for the recipe.

A simple classic ice cream cake is sometimes all you need to make someone smile.  Check out my recipe!

Minimalist Baker’s boozy, root beer float with coconut ice cream is on my must make list this summer!


Peach Buttermilk Ice Cream Float + 5 Frozen Treat Links!



A Good Summer Memory

One sip made me think of you.  Senses exaggerate, eyes dilate, and there I am with you, barely able to see over the wooden ice cream counter.  I request a vanilla ice cream float, knowing you will drink half of it.  I’ll share, but I don’t want to.  You pay the pimple covered, sweaty boy behind the register; your hands tanned and wrinkled smell of gasoline and fresh grass clippings stick to your khaki pants.  Pools of sweat form patterns on your white t-shirt.  The fans overhead move slowly, barely able to cut through the thick, humid, summer air.  We step outside.  The mid-day sun makes herself known and beads of sweat form on our foreheads.  I take a big sip.  You wait patiently.  Bubbles of soda water, now sweet with vanilla ice cream and vanilla syrup, dance on my tongue.  I hand it over and you take a long drink.  Refreshed and energized from a sugar hit, you are ready to head home and finish the yard work.  I grab the spoon sticking out of your pocket and finish the remaining sticky sweet vanilla ice cream.  We drive home with windows down, my fingers and mouth still sticky from our perfect summer treat.

This peach buttermilk ice cream float is far from the artificially sweet vanilla ice cream float I shared with my grandfather.  The fresh simple syrup hints at peach and the homemade buttermilk ice cream tastes like cheesecake.  They are natural companions.  The cold sparkling water dilutes the syrup just a bit.  As the creamy, tangy ice cream slowly melts, the sweet bubbles begin to dissipate, but still dance on my tongue.  I take long sips and think of him on that hot summer day.

Peach Buttermilk Ice Cream Float

recipe adapted from Martha Stewart

Buttermilk ice cream barely adapted from Epicurious

Peach Simple Syrup from Minimalist Baker

serves 4-6

Ingredients for Peach Simple Syrup

1 cup sugar

1 cup water

2 ripe peaches thinly sliced, more for serving if desired


In a small saucepan, bring sugar, peaches and water to a boil. Lower the heat and crush the peaches with a wooden spoon to infuse flavor. Stir. After the sugar is completely dissolved, cover and remove from heat. Allow to sit for about 30 minutes. Pour the simple syrup into a bottle, over a fine mesh strainer. You can reserve the peaches for the float or eat them. I ate them immediately.  Refrigerate the simple syrup until ready to use.  It will last, refrigerated, for several days.

Ingredients for Buttermilk Ice Cream

6 large egg yolks

2 cups heavy whipping cream

2/3 cup raw sugar

pinch of Kosher salt

1 cup cold buttermilk

1 teaspoon vanilla extract

1/4 teaspoon cinnamon


Place a metal bowl in the freezer and chill until cold, at least an hour.

Whisk egg yolks in a bowl. Using a large saucepan, mix together cream, sugar, cinnamon and salt. Bring to a simmer, stirring constantly until sugar dissolves.  Slowly whisk half of the hot cream into the egg yolks. Next add the egg mixture to the saucepan. Stir constantly until the custard thickens and can coat the back of a spoon, about 3 minutes. Do not boil! Remove from heat once thickened.

Pour cold buttermilk into cold bowl. Using a fine mesh strainer, pour the custard into the buttermilk and whisk. Add vanilla and whisk. Chill mixture, uncovered, for several hours, stirring occasionally. (I think it is best to chill this overnight so it is super cold for your ice cream maker.)

Process custard according to your ice cream maker’s instructions. Store ice cream in air-tight container overnight before serving. If you can’t wait that long the ice cream will be more like soft serve. Enjoy!

Peach Buttermilk Ice Cream Float


1/3 cup of peach simple syrup

2 scoops or about 1/2 cup of buttermilk ice cream

Sparkling water

Fresh peach slices, optional


Add 2 scoops of ice cream to a glass. Pour in peach simple syrup, followed by sparkling water. Serve immediately with a spoon and straw. Enjoy!

5 Frozen Treat Links!

For a frozen sweet treat with an adult kick, check out Heather Christo’s bourbon vanilla root beer float and Foodie Crush’s boozy blueberry float.

Looking for a vegan option?  Head to Edidble Perspective for a vanilla bean cashew cream milkshake.  Then check out What’s Cooking Good Looking rhubarb milkshake. Decisions, decisions…

I made a roasted strawberry and rhubarb frappe that was a huge hit last year.  If you missed it, you can find the recipe here.