Creamy and cold with the soul of a pisco sour: condensed milk and cream as the base, bright lime lift, and the aromatic finish of Angostura bitters. No ice cream maker needed—sugar and alcohol help keep it scoopable. Peru’s classic cocktail, in spoonfuls.
Grate the lime without reaching the white pith and squeeze the lime juice. The zest should smell fresh, not bitter.
Mix the condensed milk with the Pisco Quebranta, lime juice, lime zest, Angostura bitters, and salt. Whisk for 30 seconds, until smooth and clearly aromatic like pisco sour.
Whip the cold whipping cream for 3 to 4 minutes, until soft but stable peaks form. Do not overwhip it: if it splits, the ice cream turns greasy.
Turn what you find into an experience you can actually bring to your kitchen.
Fold the pisco sour base into the whipped cream in 3 additions, using gentle folding motions. The mixture should stay airy, even, and still thick.
Transfer the mixture to an airtight container, cover the surface with plastic wrap, and freeze for 6 hours, until the ice cream is firm but still creamy when scooped.
Before serving, let the ice cream sit at room temperature for 5 minutes. It should scoop smoothly, taste bright and creamy, and carry the pisco without harshness.
