Cheryl Alters Jamison, Bill Jamison

Booker’s Bourbon Mint Ice Cream

Preparation info
  • Serves

    4 to 6

    (makes 1 quart )
    • Difficulty

      Easy

Appears in
Smoke & Spice: Cooking With Smoke, the Real Way to Barbecue
Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

  • About

This is a little like a creamy, frozen mint julep. We named it after the late Booker Noe, grandson of Jim Beam and Master Distiller for more than 40 years at the big family business in Clermont, Kentucky.

Ingredients

  • 6 tablespoons bourbon
  • ¼ cup minced fresh mint
  • 1 pint

Method

  1. In a small saucepan, warm the bourbon with the mint over medium heat. Remove the bourbon from the heat and allow it to steep for 15 minutes. Strain the bourbon into the top pan of a double boiler. Add the remaining ingredients and place the pan over simmering water. Warm the custard mixture, whisking until well blended. Continue heating, frequently stirring up from the b