Bourbon Ice Cream Food

VANILLA BOURBON ICE CREAM

Steps:

• If you have an ice cream maker requiring a frozen bowl, make sure to put it in the freezer at least 24 hours before you plan to churn the ice cream.
• To make the ice cream base, warm 1 cup milk and 1 cup cream with the sugar and salt in a heavy-bottomed saucepan until hot, but not quite boiling. Scrape the seeds from the vanilla bean into the milk mixture and add the bean. Cover, remove from heat and let the vanilla steep into the milk mixture for 30 to 60 minutes.
• Put the remaining 1/2 cup milk and 1/2 cup cream into a bowl. Set a mesh strainer over the bowl. You will be straining the ice cream base into this bowl - the strainer helps to make the ice cream silky smooth and the cold milk and cream help stop the cooking process and avoid overcooking the custard.
• In a separate bowl, whisk the egg yolks. Return the steeped vanilla mixture to the heat briefly. Once it has returned to hot, but not quite boiling. Transfer a small amount of the warm milk mixture to the eggs, stirring constantly as you add the milk to temper the eggs. This will help prevent them from scrambling.
• Add a little more of the hot milk mixture, stir again. Continue adding liquid to the eggs while stirring until you have added about a cup of liquid total. Then add the egg mixture back into the saucepan.
• Stir the mixture constantly over medium heat with a heatproof spatula until the mixture thickens and coats the spatula. This usually takes a few minutes, but it depends a bit on the saucepan and stove.
• Pour the custard through the strainer into the bowl with the milk and cream. If you are in a hurry, you can immediately chill the ice cream in an ice bath. Otherwise, refrigerate for at least 8 hours (I usually chill it overnight).
• When ready to churn, add the vanilla extract and bourbon. Stir well. Freeze the mixture in your ice cream maker according to the manufacturer's instructions. Keep the ice cream in the freezer for a few hours before serving to allow the ice cream to firm up.

BUTTERSCOTCH BOURBON ICE CREAM

Steps:

• In a medium pot over medium heat, melt 1/2 cup sugar with 3 tablespoons water, swirling skillet frequently, until sugar turns reddish brown.
• Add heavy cream, milk, remaining 1/2 cup sugar and the salt; simmer mixture until caramel melts and cream mixture is completely smooth. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
• Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
• Strain through a fine-mesh sieve into a bowl. Stir in bourbon and cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
• Churn in an ice cream machine according to manufacturer's instructions. Sprinkle flaky sea salt into base during the last 2 minutes of churning. Serve directly from the machine for soft serve, or store in freezer until needed.

BOURBON ICE CREAM

Steps:

• Beat eggs on medium speed, gradually add sugar. Add bourbon and condensed milk, mixing well. Add half & half.
• Pour into 1 gallon freezer, freeze according to manufacturer's directions.
• Garnish each serving with mint.

BOURBON ICE CREAM

Steps:

• In a large heavy saucepan, combine cream, milk, sugar and salt. Heat over medium heat until bubbles form around sides of pan, stirring to dissolve sugar. , In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl. , Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in bourbon and vanilla. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight., Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.

BOURBON ICE CREAM

Steps:

• Bring first 3 ingredients to simmer in heavy large saucepan over medium-high heat, stirring until milk powder dissolves completely. Remove from heat.
• Combine egg yolks, sugar, brown sugar, and coarse salt in large bowl; whisk until thick and blended. Gradually whisk hot cream mixture into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens enough to leave path on back of spoon when finger is drawn across and temperature registers 175°F to 178°F, about 3 minutes. Remove from heat. Mix in bourbon and vanilla extract. Refrigerate custard uncovered until cold, stirring occasionally, at least 3 hours. DO AHEAD: Custard can be made 1 day ahead. Cover and keep refrigerated.

BOURBON ICE CREAM SAUCE

Steps:

• Place ice cream in refrigerator the day before the party.
• At service, stir in bourbon and serve with bread pudding or another dessert like vanilla or chocolate cake.

BACON BOURBON ICE CREAM

Steps:

• Render the bacon in a heavy-bottomed pot over medium-high heat until crispy. Transfer the grease to the refrigerator, chilling until the fat solidifies. Leave half the bacon the pot, and reserve the other half.
• Add the bourbon to the pot with the bacon and simmer until reduced by two-thirds. Stir in the cream, milk, 1/2 cup sugar, the vanilla and a pinch of salt and remove from the heat. Cover with plastic and cool for 1 hour. Strain and set aside.
• Preheat the oven to 350 degrees F.
• Toss the reserved bacon with 1/4 cup sugar and the brown sugar. Spread the sugared bacon on a baking sheet and bake until the sugar melts and caramelizes. Set aside to cool.
• Whip the eggs until the volume has doubled in a stand mixer set on high speed. Add the remaining 1/4 cup sugar, a pinch of salt and 1 to 2 tablespoons of the cooled and rendered fat. Beat on high for 1 minute. Reduce the speed to low and slowly incorporate the cooled bourbon and milk mixture, mixing just to combine.
• Pour into an ice-cream maker and churn according to manufacturer's instructions. Freeze until firm, 1 to 2 hours. Scoop and garnish with the bacon sweets. Ah yum. Then sit down with a spoon and EAT IT. Do not share.

BOURBON-VANILLA ICE CREAM RECIPE

Steps:

• Combine cream and milk in a medium saucepan. Split the vanilla bean in half lengthwise and scrape the seeds into the cream mixture.
• Add the vanilla bean to the cream mixture and bring to just under a boil over medium heat. Remove the cream from the heat and steep, covered, for 20 minutes.
• Combine the egg yolks with the sugar and salt in a mixing bowl. Whisk until the color lightens. Slowly whisk 1/4 cup of the hot cream into the egg mixture to temper it, then whisk the egg mixture back into the cream mixture. Cook over medium heat until the mixture thickens and coats the back of a spoon without running.
• Remove from heat and strain the mixture through a fine-mesh sieve. Add the vanilla extract and the bourbon.
• Chill completely (at least 4 hours, or overnight) in the refrigerator, then freeze in an ice cream maker according to the manufacturers instructions. This Recipe Appears In Mixed Review: Well Dressed Food Company's Dark Chocolate Sorbet

BOURBON BUTTERSCOTCH ICE CREAM

Steps:

• Prepare the bourbon butterscotch. Place the butter in a medium heavy-bottomed saucepan over medium heat. Cook until the butter melts, sizzles, and begins to take on a brown, nutty color. When it's richly browned but not burnt, add the cream, brown sugar, bourbon, and salt. Cook the sauce, stirring occasionally to help dissolve the sugar, over medium-high heat until it comes to a boil. Transfer the sauce to a bowl and put it in the refrigerator to cool below 100°F, or body temperature.
• Prepare an ice bath. Fill a large bowl two-thirds of the way with very icy ice water and place it in the refrigerator. Boil the milk and glucose. Put the milk and glucose in a medium heavy-bottomed saucepan, and place it over medium high heat. Cook, whisking occasionally to discourage the milk from scorching, until the mixture comes to a full rolling boil, then remove the pot from heat.
• Temper the yolks and cook the custard. In a medium bowl, whisk the yolks. Add ½ cup of the hot dairy mixture to the yolks while whisking so the hot milk doesn't scramble the yolks. Pour the tempered yolks back into the pot of hot milk while whisking. Place the pot over medium-low heat and cook, stirring and scraping the bottom of the pot constantly with a rubber spatula to avoid curdling.
• Chill. When you notice the custard thickening, or the temperature reaches 180°F on a kitchen thermometer, immediately pour the custard into a shallow metal or glass bowl. Nest the hot bowl into the ice bath, stirring occasionally until it cools down.
• Mix the butterscotch into the custard and strain. When the custard is cool to the touch (50°F or below), remove the bowl from the ice bath and add the chilled butterscotch sauce, whisking until evenly combined. Strain it through a fine-mesh sieve to remove any bits of egg yolk. (Straining is optional, but will help ensure the smoothest ice cream possible.)
• Cure. Transfer the cooled base to the refrigerator to cure for 4 hours, or preferably overnight. (This step is also optional, but the texture will be much improved with it.)
• Churn. Place the custard base into the bowl of an ice cream maker and churn according to the manufacturer's instructions. The ice cream is ready when it thickens into the texture of soft-serve ice cream and holds its shape, typically 20 to 30 minutes.
• Harden. To freeze your custard ice cream in the American hard-pack style, immediately transfer it to a container with an airtight lid. Press plastic wrap directly on the surface of the ice cream to prevent ice crystals from forming, cover, and store it in your freezer until it hardens completely, between 4 and 12 hours. Or, feel free to enjoy your ice cream immediately; the texture will be similar to soft-serve.

DOUBLE VANILLA BOURBON ICE CREAM

Steps:

• In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.
• Stir in the vanilla seeds and the split bean. Cover, remove from the heat, and let sit for 1 hour. Taste and let sit longer if you want a stronger flavor.
• Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.
• Rewarm the cream mixture over medium-high heat until tiny bubbles begin to form around the edge of the pan, 1 to 2 minutes. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
• Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don't let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Press firmly on the vanilla bean in the strainer with the spatula to extract as much flavor as possible. Discard the vanilla bean.
• Cool the custard to below 70°F by stirring it over the ice bath. Stir the bourbon and vanilla extract into the cooled custard.
• Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer's instructions. Transfer the just-churned ice cream to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.