Thanks to everyone who offered delicious and wacky ice cream flavor suggestions on my last experiment with white pepper ice cream. I apologize, however, that I haven’t gotten around to trying any of them because I’ve been drunk on this bourbon-drenched one. Sweet, creamy and simple, this was my kind of ice cream — or nightcap?
It would have been much more perfect if I’d spiked it with some Bailey’s Irish Cream or even Guiness in honor of St. Patrick’s Day, especially since I didn’t find time to boil a pot of corned beef, potatoes and cabbage over the weekend; but I figured I might at least pay hommage to the holiday by getting a good buzz. Ben had picked out a bottle of some old school craft bourbon called Old Pogue and we had a good crack at it with some friends. The next day, when I was contemplating what to do for another ice cream batch, I first weighed the options I already had access to in the apartment, and lightning (or should I say hangover sparks?) struck.
As a truly uneccessary frill, I crumbled up some buttery sugar cookies and added them to the last churn of the ice cream. They didn’t stay very crispy over time, but they do add some texture and sweetness to an otherwise smooth, lip-smackingly tasty, bourbon-y cream. I’m not sure why there aren’t more popular ice cream flavors — like rum raisin, for instance — based on the flavor of liquors and liqueurs. I’ve never had one spiked with a truly alcoholic bourbon, whiskey, or any kind of liquor, but judging from the outcome of my experiment with it, can’t imagine why the artificial flavor labs aren’t all over this prospect. Now here’s one treat I can’t get anywhere else.
Bourbon Sugar Cookie Crunch Ice Cream
(makes a little less than 1 quart of ice cream)
2 cups heavy cream
1 cup milk
2/3 cup sugar
1/2 tsp vanilla
1/4 cup bourbon
3 or 4 sugar cookies
If using an automatic ice cream maker, make sure bowl is completely frozen before starting. Also, milk and cream should be well-chilled. Whisk milk and cream with sugar until completely dissolved. Add vanilla and bourbon, and stir thoroughly. Pour mixture into ice cream maker. Churn for about 25 minutes or according to machine; crumble sugar cookies into the ice cream during the last minute. Serve immediately, or let “ripen” in freezer for two hours.
(for about 1 quart)
2 cups cream: $2.19
1 cup milk: $0.40
2/3 cup sugar: $0.20
1/2 tsp vanilla: $0.10
1/4 cup bourbon (from a $45 750ml bottle): $3.30 (Yikes! Fancypants bourbon!)
Seven brownie points: It’s not low-fat ice cream, frozen yogurt, sorbetto, or even sherbet: it’s ice cream, plain and simple. Though even more cholesterol could be piled on if I’d opted for the more decadent premium ice cream recipe–which is more like a frozen custard for its use of egg yolks; but this method takes longer to make and I obviously couldn’t wait.