VANILLA BOURBON ICE CREAM
Combining vanilla and bourbon make an exceptional ice cream. This bourbon vanilla ice cream recipe is reminiscent of classic vanilla ice cream with just enough bourbon to make it stand out compared to regular vanilla ice cream recipes. A few years ago, I got an ice cream attachment for my Kitchen Aid mixer and have been experimenting with different ice cream base recipes and flavor combinations ever since. This play on classic vanilla ice cream has just enough bourbon to be interesting and is one of my favorites. This is an ice cream I make over and over and is a perfect topping for fruit crisps -especially strawberry-rhubarb, peach, or apple. It's also delicious in a sundae with caramel or a bourbon brown sugar sauce.
Provided by Laura Burrack
Time 40m
Number Of Ingredients 8
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.
VANILLA ICE CREAM WITH MAKER'S MARK (BOURBON)
Another wonderful Michael Ruhlman ("Ratio") recipe, this one for frozen custard laced with the good stuff. Use any add-ins you like, such as toasted nuts, cherries, ginger, or orange zest. Use any milk or cream you like, but whole milk and heavier creams will taste the best, as this is not a low-fat dessert!
Provided by zeldaz51
Categories Frozen Desserts
Time 1h
Yield 3 1/2 cups
Number Of Ingredients 6
Steps:
- Combine the milk, cream, and vanilla bean in a saucepan and bring to a simmer. Remove the pan from the heat and let the bean steep for 15 minutes, then remove it and use a paring knife to scrap the seeds from the inside of the pod into the milk and cream mixture. Discard the pod.
- Combine the sugar and yolks and whisk vigorously for 30 seconds or so.
- Fill a large bowl with a 50/50 mixture of ice and water, then place a second bowl into the ice bath. Set a fine-mesh strainer into the inner bowl.
- Over medium heat, bring the milk and cream mixture just to a simmer, then pour it slowly into the yolks while whisking continuously.
- Pour the mixture back into the pan and continue whisking over medium heat until the mixture is slightly thick, or nappe (it should be pourable, but it should be thick enough on a spoon dipped into it that you can draw a line through the mixture that clings to the spoon). This will take 2 to 4 minutes.
- Pour the mixture through the strainer into the bowl that is resting in the ice water bath. Stir the custard sauce with a rubber spatula until it is cold. Add the bourbon to taste. Cover and refrigerate it until it is thoroughly chilled, preferably overnight (the colder, the better).
- Freeze according to your machine's instructions.
VANILLA ICE CREAM WITH BOURBON BUTTERSCOTCH SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 12m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Add the butter, sugar, corn syrup and heavy cream to a medium-size saucepan and cook while stirring over medium heat for 5 to 7 minutes.
- Once the butterscotch appears syrupy and thick, remove the saucepan from the heat and carefully stir in the bourbon. (It will sputter and boil when you do this.) Stir in a big pinch of salt and let cool slightly before serving.
- Serve the butterscotch over good vanilla ice cream.
BUTTERSCOTCH BOURBON ICE CREAM
Add reddish-brown caramel and a splash of bourbon to a classic custard ice cream base, then top it off with a sprinkle of flaky sea salt.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 30m
Yield About 1 1/2 pints
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 244, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 18 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 91 milligrams, Sugar 19 grams
VANILLA ICE CREAM
No cooking involved in this recipe for homemade ice cream using just cream, sugar, and vanilla with your ice cream maker.
Provided by Ginger
Categories Desserts Frozen Dessert Recipes Ice Cream Vanilla Ice Cream Recipes
Time 3h30m
Yield 8
Number Of Ingredients 4
Steps:
- In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.
- Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
- Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.
Nutrition Facts : Calories 361.2 calories, Carbohydrate 23.2 g, Cholesterol 103.9 mg, Fat 29 g, Protein 3 g, SaturatedFat 18 g, Sodium 47.6 mg, Sugar 19.1 g
CARAMEL BOURBON VANILLA SAUCE
I wanted to make a couple of handmade gift items for the holidays and ran across this recipe on the Martha Stewart website. Thought it sounded good, so gave it a try. You can find cute jars of different sizes and shapes that make this a cute gift, or you can just make a batch for yourself!
Provided by Traci Coleman
Categories Other Sauces
Time 25m
Number Of Ingredients 8
Steps:
- 1. Combine sugar and water in large heavy sauce pan (I used my dutch oven) over medium heat. Cook until the mixture turns dark amber in color; avoid stirring, but instead swirl the pan occasionally while cooking. Takes about 20 minutes.
- 2. While the sugar is browning, get your other ingredients measured and ready. Once the sugar mixture is darkened, reduce the heat to low. SLOWLY add the cream, stirring constantly with a wooden spoon (it will bubble furiously; just keep drizzling in the cream and stirring). Remove from heat and add vanilla, lemon juice, butter and bourbon. Stir well to combine.
- 3. Place in storage container, cover and refrigerate. Keep in refrigerator for up to 1 week. Bring sauce to room temperature or warm over low heat before using.
BOURBON ICE CREAM
The brown sugar in this decadent bourbon ice cream gives a hint of caramel flavor, which complements the bourbon. When the custard is still liquid, before it goes into the ice cream maker, add more or less bourbon to suite your taste. -Peggy Woodward, Taste of Home Senior Food Editor
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 cups.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 295 calories, Fat 21g fat (13g saturated fat), Cholesterol 169mg cholesterol, Sodium 75mg sodium, Carbohydrate 20g carbohydrate (20g sugars, Fiber 0 fiber), Protein 5g protein.
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