alcohol should certainly play more of a role in most food ;-)

Reply

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

Reply

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.

Reply

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.

Reply

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.

Reply

PRUNE AND ARMAGNAC!!!
Best combination ever!
I made some a little while ago, and now it's my favourite flavour.

www.jumboempanadas.blogspot.com

Reply

It has all my favorite things in it.

Reply

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.)

Reply

Jaegerberry sorbet?

Reply

Me being a single barrel bourbon lover.........This is the sky for me!

Reply

Chocolate/Frangelico/Brownie chunk

Reply

Kahlua and chocolate!!! Add a little red pepper if you want to get wild.

Reply

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!)

Reply

Thanks Slashfood--and everyone for your great ideas!! It's going to be a fun weekend...

Reply

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.

Reply

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.

Reply

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.

Reply

please try bailys and vinalla ice cream whipped 15 sec top with coolwhip [cherry opt)

Reply

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!

Reply