Bourbon Brown Sugar Ice Cream
6 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| cal | 318318 cal |
| pro | 4 g4g pro |
| total fat | 24 g24g total fat |
| sat. fat | 14 g14g sat. fat |
| carb | 21 g21g carb |
| fibre | 0 g0g fibre |
| chol | 224 mg224mg chol |
| sodium | 47 mg47mg sodium |
| potassium | 173 mg173mg potassium |
| % RDI: | - |
| calcium | 1010 calcium |
| iron | 66 iron |
| vit A | 2525 vit A |
| folate | 1010 folate |
With a hint of bourbon, this rich and creamy ice cream is the perfect partner for peach pie – but it's fabulous on its own, too!
Ingredients
- 1 vanilla bean 1 vanilla bean
- 3 whole allspice 3 whole allspice
- 1-1/2 cups 10% cream 1-1/2 cups 10% cream
- 1-1/2 cups whipping cream 1-1/2 cups whipping cream
- 6 egg yolks 6 egg yolks
- 2/3 cups packed Demerara sugar 2/3 cups packed Demerara sugar
- 1 tbsp bourbon 1 tbsp bourbon
Preparation
Split vanilla bean in half lengthwise. With tip of knife, scrape seeds into saucepan. Add bean pod, allspice, 10% cream and whipping cream; heat over medium heat until tiny bubbles form around edge. Remove from heat; cover and let stand for 10 minutes.
In bowl, whisk egg yolks with sugar; slowly whisk in cream mixture. Return to pan and cook over medium-low heat, stirring, until thick enough to coat back of spoon, about 8 minutes.
Strain into 9-inch (2.5 L) square metal cake pan; stir in bourbon. Place plastic wrap directly on surface. Refrigerate until cold, about 1 1/2 hours.
Freeze until solid, 8 to 12 hours. Break up and purée in food processor until smooth. Scrape into airtight container; freeze until firm, about 4 hours. Or freeze in ice-cream machine according to manufacturer's instructions.
(Make-ahead: Freeze for up to 1 week.)
In bowl, whisk egg yolks with sugar; slowly whisk in cream mixture. Return to pan and cook over medium-low heat, stirring, until thick enough to coat back of spoon, about 8 minutes.
Strain into 9-inch (2.5 L) square metal cake pan; stir in bourbon. Place plastic wrap directly on surface. Refrigerate until cold, about 1 1/2 hours.
Freeze until solid, 8 to 12 hours. Break up and purée in food processor until smooth. Scrape into airtight container; freeze until firm, about 4 hours. Or freeze in ice-cream machine according to manufacturer's instructions.
(Make-ahead: Freeze for up to 1 week.)
Source : Canadian Living Magazine, August 2009
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