ROASTED BANANA WHISKEY ICE CREAM
Big banana flavor in a rich creamy ice cream, made even richer with the addition of whiskey. Banana at its best!
Provided by Jennifer Rehnke
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 6h15m
Yield 6
Number Of Ingredients 7
Steps:
- Peel the bananas, cut into 2 or 3 chunks, and freeze until solid.
- Preheat oven to 350 degrees F (175 degrees C). Place the frozen banana pieces into a baking dish; drizzle with melted butter.
- Roast the bananas in the preheated oven until browned, about 20 minutes. Mash the bananas in a bowl, and chill in refrigerator.
- In a bowl, whisk together the egg, white sugar, brown sugar, and bourbon whiskey until smooth. Pour the cream into a heavy saucepan over medium-low heat, and bring to a simmer. Whisk about 1 cup of the hot cream into the egg mixture, 1 tablespoon at a time, incorporating each tablespoon before adding the next; pour the mixture back into the saucepan with remaining cream. Over medium-low heat, constantly whisk the cream mixture until thickened and almost boiling; stir in the mashed bananas. Transfer to a bowl and chill 4 hours to overnight.
- Pour the ice cream base into an ice cream maker, and freeze according to manufacturer's instructions; pack soft ice cream into a lidded container and freeze until firm, at least 1 hour.
Nutrition Facts : Calories 501.3 calories, Carbohydrate 55.6 g, Cholesterol 140.6 mg, Fat 30.6 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 18.8 g, Sodium 46.2 mg, Sugar 50.7 g
CHOCOLATE WHISKEY ICE CREAM
The chocolate and whiskey complement each other nicely. This recipe calls for an ice cream maker; the time does not include freezing.
Provided by ChrisMc
Categories Frozen Desserts
Time 1h
Yield 1 1/2-2 quarts
Number Of Ingredients 6
Steps:
- Chop chocolate and melt in the microwave or on the stove.
- Beat egg yolks and sugar by hand until the mixture is thick and pale yellow (should be 2-3 minutes).
- Scald the cream and milk in a large saucepan.
- Pour about 1/4of the cream into the yolks and whisk; then return yolks to the saucepan.
- Cook at low heat (keep stirring!) until the mixture coats the back of a spoon.
- Strain into a bowl and add melted chocolate and whiskey.
- Stir until the mixture is well-blended, then chill thoroughly.
- Freeze in an ice cream maker.
Nutrition Facts : Calories 1802.3, Fat 151, SaturatedFat 88.3, Cholesterol 1487.2, Sodium 319.2, Carbohydrate 52.2, Sugar 26, Protein 30.1
WHISKEY-STOUT CHOCOLATE ICE CREAM FLOAT
Steps:
- Drizzle the chocolate syrup in a tall glass. Add the ice cream, then the whiskey. Top off with the beer and enjoy!
CHOCOLATE WHISKEY ICE CREAM
Steps:
- Whisk together egg yolks, whiskey and 1/4 cup sugar in a medium bowl. Set aside.
- In a large saucepan, whisk together cream, vanilla bean, vanilla seeds and 1/4 cup of sugar. Simmer over low heat until the chocolate is melted. Temper egg yolk mixture by slowly adding hot cream mixture to the egg yolk mixture, with a ladle, a little at a time. Once egg yolk mixture is thoroughly warmed add to the saucepan with the warm cream mixture. Stir until thickened and remove from the heat.
- Strain mixture into a bowl over ice. Place the bowl into the refrigerator for at least 45 minutes. Once cooled, fold in the chocolate chips. Spin in an ice cream maker for 20 minutes until it reaches a soft-serve consistency.
JACK DANIEL'S CHOCOLATE ICE CREAM
Make and share this Jack Daniel's Chocolate Ice Cream recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h20m
Yield 1 quart
Number Of Ingredients 7
Steps:
- In a large stainless steel or enameled saucepan, heat the milk until bubbles rise around the edge of the pan.
- Remove from the heat, add vanilla, cover, and let steep for 20 minutes.
- Meanwhile, melt the chocolate with the whiskey in a heavy saucepan over low heat, stirring occasionally; remove from heat and set aside.
- In a big bowl, whisk the egg yolks with the sugar until thoroughly combined; gradually whisk in the warm milk.
- Pour this mixture back into the saucepan and heat, stirring constantly, until just slightly thickened; the temperature should be 170° on an instant-read thermometer.
- Strain the custard through a fine-mesh strainer into a clean bowl and let cool.
- Stir the melted chocolate mixture and cream mixture into the custard; cover and refrigerate until chilled.
- Freeze the ice cream in an ice cream maker according to the manufacturer's directions; transfer to a freezer container and freeze for an hour or two to firm before serving.
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