BACON BOURBON ICE CREAM
Provided by Russell Jackson, Food Network Star Season 9 Finalist
Categories dessert
Time 5h55m
Yield 6 to 8 servings
Number Of Ingredients 9
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 ICE CREAM WITH BOURBON-CARAMEL SWIRL
Provided by Southern Living Test Kitchen
Time 9h
Number Of Ingredients 12
Steps:
- Prepare the Bourbon Ice Cream Base: Cook whipping cream, milk, brown sugar, and salt in a medium saucepan over medium, stirring occasionally, until sugar is dissolved and mixture is steaming, about 5 minutes. Remove from heat. Whisk egg yolks in a small bowl until pale, about 1 minute. Slowly pour or ladle 1 cup hot cream mixture into yolks, whisking constantly. Whisk warm yolk mixture back into remaining cream mixture in saucepan.
- Cook mixture over low, stirring constantly, until thickened and a thermometer registers 175°F, about 5 to 7 minutes. Remove from heat, and stir in bourbon and vanilla bean paste. Pour mixture through a fine mesh strainer into a large bowl, discarding solids. Cover surface of cream mixture with plastic wrap, pressing plastic wrap directly on surface, and refrigerate until completely chilled, at least 4 hours or up to overnight (12 hours).
- Prepare the Bourbon-Caramel Swirl: Cook granulated sugar and 2 tablespoons water in a medium saucepan over medium, swirling occasionally (but do not stir), until sugar has dissolved and caramel reaches a golden amber color, about 10 minutes. Remove from heat, and carefully whisk in warmed whipping cream. Whisk in bourbon and salt. Set aside to cool to room temperature, about 30 minutes.
- Meanwhile, pour chilled Bourbon Ice Cream Base into the bowl of an electric ice-cream maker, and freeze according to manufacturer's instructions. When Bourbon Ice Cream Base reaches a soft-serve consistency, spoon about 1 cup ice cream into a 9-x 5-inch metal loaf pan. Drizzle about 2 tablespoons cooled Bourbon-Caramel Swirl over ice cream. Repeat ice cream and caramel layers 3 more times; reserve any leftover Bourbon-Caramel Swirl for serving or another use, and store in an airtight container or jar in refrigerator for up to 2 weeks. Smooth top, and cover with plastic wrap or parchment paper, pressing plastic wrap or parchment directly onto surface. Freeze until firm, at least 4 hours.
BOURBON ICE CREAM
Provided by Melissa McClure
Categories Bourbon Milk/Cream Ice Cream Machine Dessert Kentucky Derby Frozen Dessert Candy Thermometer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 5 cups
Number Of Ingredients 11
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
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.
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.
BOURBON BUTTERSCOTCH ICE CREAM
Buttery brown sugar caramel flavors this ice cream, with an added boost from bourbon.
Provided by Dana Cree
Yield Makes 1-1½ quarts
Number Of Ingredients 9
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.
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
BOURBON WHIPPED CREAM
Take your favorite pie, ice cream and cake to the next level with a dollop of bourbon whipped cream. Or try a dollop on hot chocolate or Irish coffee. -Peggy Woodward, Shullsburg, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar, bourbon and vanilla; beat until soft peaks form. Store in the refrigerator.
Nutrition Facts : Calories 59 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 4mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
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5/5 (1)Total Time 16 hrs 25 minsCategory DessertCalories 275 per serving
- Place a medium-size saucepan over medium heat and add the half-and-half and heavy cream. Stir occasionally and bring the mixture to a simmer (203 degrees F.) Remove from the heat and set aside.
- To make the custard base, add the egg yolks to a medium-size mixing bowl and use an electric mixer to beat them until they turn a pale yellow in color. Gradually add the granulated and brown sugars and beat until the mixture is almost double in volume and forms a thin ribbon that holds its shape when you raise the beaters. This will take from five to seven minutes.
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