I'm not sure if dessert gets much better than this - infusing rich, creamy ice cream with bourbon and sugar cookies. This inspired creation was prepared by Catharine from 'Not Eating Out in New York', who added a 1/4 cup of bourbon to her basic ice cream recipe. In what seems like a (brilliant) afterthought, she tossed in come crumbled sugar cookies near the end of the churning process which added texture and sweetness to the frozen concoction.
I have to agree with her that there are a surprisingly low number of popular ice cream flavors that incorporate alcohol into the recipe (like rum raisin) since it is such a natural pairing. I'm planning to purchase an ice cream maker soon, so perhaps that will be my initial project. Suggestions for flavor pairings, anyone?
2-22-2008 @2:35PM superluckykitchen said... alcohol should certainly play more of a role in most food ;-)
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3-22-2007 @4:35PM Jason Truesdell said... Apple Sorbet with Calvados, Pear sorbet with Clear Creek Pear Brandy, sweet potato with cognac (or brandy), to name a few. Tequila with a bit of orange liqueur in lime sorbet... Had I been thinking, I might have snuck a bit of Cointreau
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3-22-2007 @3:31PM Jason Truesdell said... Apple Sorbet with Calvados, Pear sorbet with Clear Creek Pear Brandy, sweet potato with cognac (or brandy), to name a few. Tequila with a bit of orange liqueur in lime sorbet... Had I been thinking, I might have snuck a bit of Cointreau into my recent seville orange mascarpone sorbet.
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3-22-2007 @3:30PM Charlotte said... Since alcohol acts a bit like antifreeze, it could be tricky to add to ice cream. Maybe you could cook most of the alcohol out before adding it to the mix? Then again, I do like the sound of an Irish cream coffee or chocolate amaretto ice cream.
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3-22-2007 @3:33PM Jason Truesdell said... Oh, I actually take advantage of the "antifreeze" effects to keep some lower-sugar ice creams from becoming rock hard... Generally I use no more than a shot per 1.5 quarts, though. For rum raisin, it's about soaking the raisins in rum to keep the raisins from freezing solid.
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3-22-2007 @4:58PM Brilynn said... PRUNE AND ARMAGNAC!!!
Best combination ever!
I made some a little while ago, and now it's my favourite flavour.
www.jumboempanadas.blogspot.com
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3-22-2007 @4:52PM Heather said... It has all my favorite things in it.
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3-22-2007 @4:51PM lear said... For this past Saint Patrick's I made both a Irish Cream ice-cream with Oreo chunks, and Grasshopper ice cream with chunks of Sharffenberger chocolate.
(I had little to much alcohol in the Grasshopper so it didn't set as firm as I would like.)
Things I'd like to try now that I'm thinking of it:
Pear Sorbet + Bonny Doon Vin De Glace
Vanilla Ice Cream + Ginger Snaps + Sky River Sweet Mead.
Raspberry Sorbet + Fresh Raspberries + Framboise (Or our excellent local Ring of Fire Raspberry Mead.)
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3-22-2007 @10:31PM Saiyajin18 said... Jaegerberry sorbet?
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3-22-2007 @11:41PM MJ said... Me being a single barrel bourbon lover.........This is the sky for me!
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3-22-2007 @11:53PM Betsy said... Chocolate/Frangelico/Brownie chunk
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3-23-2007 @9:16PM Kiki Maraschino said... Kahlua and chocolate!!! Add a little red pepper if you want to get wild.
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3-23-2007 @9:48AM Lisa said... I made the Guinness and Brown Bread ice cream from Ice Cream Ireland for St. Patrick's day, absolutely wonderful (of course, if you like Guinness!)
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3-23-2007 @3:26PM Cathy said... Thanks Slashfood--and everyone for your great ideas!! It's going to be a fun weekend...
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3-23-2007 @4:58PM Laura said... The excellent JP Licks ice cream parlor in Boston has lots of unique alcohol flavors. They made a mojito sorbet in the summer, a Manischewitz sorbet around Yom Kippur (all ice cream is kosher dairy!), and have had Guinness, Sam Adams Cream Stout, and (my favorite) WILD TURKEY ice cream. I wish they had the Wild Turkey now; it'd be the perfect thing for a Coke float made with my precious kosher-for-Passover (made with sugar instead of corn syrup) Coke.
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3-26-2007 @10:22PM Jacqueline said... Pairing alcohol with ice-cream is very common in my Jamaican household. My parents always did it. We have many different rums and liqueurs. So just use your imagination and personal taste. I especially like Tia Maria a coffee liqueur, or Jamaican rum cream, Mud-Slide, Stone's ginger wine, Bailey's. Some rum raisin ice creams require an extra spoon of Jamaica's J-Wray & Nephew over-proof rum. If you are making this concoction you may want to keep your raisins soaking in a jar in advance for months. We do this in preparation for several holiday recipes, such as Christmas cakes or puddings and Easter buns or everyday bread pudding.
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3-26-2007 @11:06PM Jacqui said... I should clarify that raisins and other dried fruits (usually prunes and currants are soaked in a mixture of white rum, port wine and Red Label Wine (a red wine)sometimes for a year before baking.
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3-27-2007 @5:23AM Bobby Smith said... please try bailys and vinalla ice cream whipped 15 sec top with coolwhip [cherry opt)
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11-22-2007 @6:10PM wana said... Eating is great, but take care: eating too much is an eating disorder, more details about a treatment here: http://www.casapalmera.com/eating-disorders.html . Take care people! Holidays are coming!
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