Bourbon Ice Cream

There aren’t many things that get me verklempt.  I execute well under pressure, tend to be rational unless its my time, and for the most part, I refrain from using modern day Yiddish unless there is a situation.

And a situation there is. I am overcome.

See. I cook. I eat. Most of the time, I enjoy it. There are only a handful of times in my life where I have made something that made me “choked with emotion”. (God bless urban dictionary.)

Let me tell you the few times.

Exhibit A) Blackberry Glazed Ribs.  It was all wrong and all right at the same time.  I’ll never look at blackberries the same.  I considered chewing on the bones.  It wasn’t my finest moment.

Exhibit 2) Tomato Braised Lamb Shanks with Curried Risotto.  If I ever open a restaurant, it’s going to be my best seller.  I swear it.

Exhibit c) Dairy Free Pear Fritters.  I can’t believe there’s not butter. No really, I can’t.

These are the 3 examples in which I have closed my eyes, thrown my head back, and audibly offended my neighbor.

Until. Until the verklemption (webster approved) took over me.  Like a wave of rage and joy all at the same time.  Utter confusion and general pissedness.

Why had I not done this yet? I put bourbon in like, all the things.  Why. Had 25 years of my life passed without this?

Please get your bourbon. Do not pass go, do not collect 200. Get your heavy cream, and make bourbon ice cream. Right now.

Bourbon Ice Cream

By Whitney, April 17, 2012

Bourbon Ice Cream

The best ice cream you will ever put near your mouth.

Ingredients:

Instructions:

Combine heavy cream and half and half 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 a simmer over medium heat. Remove the cream from the heat and steep for 20 minutes. Combine the egg yolks with the sugar and salt in a mixing bowl. Whisk until the yolks are a pale yellow. Slowly whisk the hot cream into the egg mixture to temper it. Run the mixture through a fine-mesh sieve and place over medium heat until it thickens and coats the back of a spoon. Remove from heat and strain the mixture through a fine-mesh sieve a second time. Add the vanilla extract and the bourbon. Chill in the refrigerator overnight, then freeze in an ice cream maker according to instructions.

Best served with pancetta peanut brittle. just sayin.

Love,

Whit

 

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Whitney

About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

2 Responses to Bourbon Ice Cream

  1. Love your blog! I just found it this morning and I have already pinned about 20 recipes I must try. I was looking over this one and noticed the instructions mention eggs, but eggs are not listed in the ingredients. I’m assuming that in the aftermath of the ice creamgasm, you simply couldn’t be bothered with such petty details. Please, I need to know how many eggs to use. I need to have my own life changing bourbon ice cream experience. Right now. Seriously, hurry! I may or may not have to resort to licking my ipad screen until you get back to me.

    Just kidding.

    Except, I’m serious.

    Reply

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