I posted Bourbon Pecan Ice Cream with Profiteroles years ago when gifted with this recipe from Trace, an Austin restaurant with pastry chef O'Leary at the helm. Alas, Trace is no more. Chef O'Leary has moved to San Francisco to work at a dream doughnut shop, and I am not far too tired to make profiteroles. But not ice cream! I used my new ice cream machine to try a new bourbon ice cream recipe.
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Nonfat Dry Milk Powder in Ice Cream
There are a lot of booze infused ice cream recipes, but I went with this one because it calls for powdered milk. Powdered milk is an excellent ice cream ingredient, especially if you use a good brand. The powdered milk adds a deeper dairy flavor. In addition to that, the milk solids soak up extra water so the ice cream is smoother and less icy. The reduction in crystal formation also improves the shelf-life of ice cream, though I can't imagine this one will stick around for long.
Lots of Bourbon! Angel's Envy
Another reason I chose this recipe is because it calls for 5 tablespoons of bourbon. So many recipes only call for 1 or 2. If you're looking to make vanilla ice cream with just a hint of bourbon that makes sense, but we wanted the ice cream a little boozier. This hits the spot! I used a brand of bourbon called Angel's Envy which is very good, so maybe that's part of why the ice cream was so good.
Caramel Sauce
The caramel sauce in the picture is optional, but if you want to make it I have a very good caramel sauce recipe here on Cookie Madness. Caramel is one candy that always intimidates me, but this sauce is pretty simple if you use the right kind of pan and keep an eye on it. Once it's cooled, you can just drizzle it over the ice cream and it will solidify somewhat. But again - it's optional. This ice cream is great without it.
Recipe
Brown Sugar and Bourbon Ice Cream
Ingredients
Bourbon Ice Cream
- 2 cups heavy whipping cream
- 2 cups half-and-half
- ½ cup nonfat dry milk powder
- 6 large large egg yolks
- ½ cup sugar (100 grams)
- ¼ cup tightly packed dark brown sugar (50 grams)
- ⅛ teaspoon salt (use ¼ if using Diamond kosher)
- 5 tablespoons bourbon
- 1 tablespoon vanilla extract
Instructions
- In a mixing bowl, whisk together egg yolks, sugar, brown sugar, salt and about ¼ cup of the half & half.
- Combine the cream, remaining half & half and milk powder in a large (2-3 quart) saucepan and heat, watching carefully, until it starts to boil. Keep a close eye on it because the milk powder will cause the mixture to boil over if you don't catch it in time.
- Before the milk mixture boils over, carefully whisk the hot cream mixture into yolk mixture. Return the mixture to the saucepan; whisk over medium-low heat until the temperature reaches just above 175°F. This should only take about 3 minutes. Pour the custard through a fine-mesh strainer into a bowl. Let cool for about 5 minutes.
- Whisk in the bourbon and vanilla extract. Let the mixture cool enough so that you can refrigerate it, then cover loosely and refrigerate for about 8 hours or until very cold.
- Churn according to the directions of your ice cream maker. Transfer to a the container of your choice (you can use a plastic tub, a loaf pan or disposable ice cream containers), then cover and chill for several hour or until firm.
Notes
Michelle MacPhearson says
This recipe will make me sweat but I know it's worth it. I love pecan and I am very much willing to try this.
Holiday Baker Man says
What a perfect tribute!
snooky doodle says
looks so good!!!!!!!!