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Vosgar
01-01-2013, 20:44
Bourbon Gelato from Volare Italian Resturant in Louisville this weekend. Outstanding food, service and atmosphere. Just down the street from Bourbon's Bistro.

Since there's fruit with it, it must be good for you, right?

14639

Gary

squire
01-02-2013, 08:08
Definitely in the health food category, I'd order two.

mosugoji64
01-02-2013, 08:53
Was the bourbon flavor noticeable?

squire
01-02-2013, 09:57
Would be if I made it.

Vosgar
01-02-2013, 21:19
Was the bourbon flavor noticeable?

It was noticeable, but more of a hint of bourbon, not overpowering.

compliance
01-06-2013, 17:46
Too much bourbon and the gelato won't freeze properly. It's a pretty fine balance to get the right consistency and taste like bourbon.

oke&coke
01-06-2013, 18:45
I used to work for a gelato maker and we would make wine and champagne flavors all the time. That were pretty good. One year we did a Guinness champagne for St Patricks day. That was not so good. I wonder what type of bourbon they used in the recipe?

Vosgar
01-06-2013, 20:18
[ I wonder what type of bourbon they used in the recipe?[/QUOTE]

I was afraid to ask, figuring it was probably a bottom shelfer :)

squire
01-06-2013, 20:19
Like they would admit it.

ChainWhip
01-06-2013, 20:21
While not gelato related per se, I'll pour bourbon over some ice cream every once in a while (vanilla or butter pecan are my favorites).

oke&coke
01-06-2013, 20:50
[ I wonder what type of bourbon they used in the recipe?

I was afraid to ask, figuring it was probably a bottom shelfer :)[/QUOTE]
Funny thing is it wouldn't really matter. We always used the cheapest champagne and box wine for our stuff. A high end hotel sent several bottles of $100 a bottle champagne for a special order that they wanted. You couldn't tell the difference. As my boss said, once you add sugar and water then sick it in the freezer it all taste the same.

WhiskyRI
12-10-2013, 04:58
I make a Bourbon Vanilla ice cream with fresh vanilla beans and Beam - which is my go to cooking bourbon. No reason to waste expensive bourbon because once you add the milk, cream, eggs, sugar and vanilla beans the nuances of the bourbon are lost.