Sweet Southern Belle Ice Cream Recipe
Prep time
Cook time
Total time
Chunks of sweet cornbread and swirls of bourbon honey caramel in a sweet cream ice cream. It's pure Sweet Southern Belle bliss
Recipe type: Dessert
Cuisine: American
Serves: 4
  • CrunchyCornbread
  • 1½ Cups Cornbread Cubes (1/2" cubes)
  • 2 Tablespoons Unsalted Butter, Melted
  • 2 Tablespoons Sugar
  • Bourbon Honey Caramel
  • 1 Cup Honey
  • ¾ Cup Heavy Whipping Cream
  • ¼ Cup Bourbon
  • 2 Tablespoons Unsalted Butter
  • Pinch Kosher Salt
  • Ice Cream
  • 1 Cup Buttermilk
  • 1 Cup Whole Milk (or you can use 2 cups of whole milk and NO buttermilk)
  • 1 Cup Heavy Whipping Cream
  • ½ Cup Sugar
  • 6 Egg Yolks
  • Pinch Kosher Salt
  1. CrunchyCornbread
  2. Preheat oven to 350 degrees Farenheit.
  3. Lay out the cornbread cubes onto a rimmed baking sheet.
  4. Drizzle the melted butter over the cornbread and stir it up to coat all the sides of the bread.
  5. Sprinkle the sugar over the cornbread and stir again.
  6. Toast the bread cubes in the oven for 20 - 30 minutes until crunchy.
  7. Stir up the cubes every 10 minutes, so that all sides get crunchy.
  8. Remove from oven and let cool.
  9. Bourbon Honey Caramel
  10. Add all ingredients to a heavy, medium sized sauce pan.
  11. Heat over medium high heat and whisk until it starts bubbling.
  12. Turn heat down to medium and insert a candy thermometer into the pan.
  13. Cook until temperature reaches 238 degrees Farenheit.* (*See notes at end of recipe.)
  14. Remove from heat and let cool.
  15. Ice Cream
  16. Add all ingredients to a heavy, medium sized saucepan.
  17. Heat over medium high heat.
  18. Stir and cook until bubbles form around the edges of the pan and sugar is melted. DO NOT BOIL.
  19. Remove from heat and let cool.
  20. Lay a sheet of plastic wrap onto the surface of the mixture and slide into the refrigerator until cold.
  21. Once completely chilled, pour into ice cream maker and process according to directions.
  22. Stir the cubed cornbread into the soft ice cream.
  23. Spoon the mixture into the container you'll be storing in the freezer.
  24. Pour or spoon some of the caramel over the ice cream as you spoon it into the container. By alternating ice cream and caramel, it will be swirled when you serve it.
  25. Chill in the freezer for at least 2 hours before serving.
* 238 degrees Farenheit will leave you with a fairly loose and liquid caramel that will freeze well. I cooked mine to 258 degrees Farenheit. This gave me a firmer caramel that was pliable at room temperature. I pulled it into large strips and layered them into the ice cream. Either way, you may have some caramel left over, unless you want loads of caramel in your ice cream. :) [/br] The caramel will freeze fairly hard (you don't have all the chemicals the commercial companies use to keep it super soft in their frozen ice creams). But it will quickly soften in your mouth. I'm just letting you know so you aren't surprised that the caramel is hard if you bite right into it immediately after spooning it into your mouth.
Recipe by My Man's Belly at https://mymansbelly.com/2013/03/26/sweet-southern-belle-ice-cream-recipe/