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  1. #1
    Disciple
    Join Date
    Mar 2002
    Location
    Bryan, Ohio
    Posts
    1,907

    Bourbon IceCream ??

    I have a friend @ work, Rusty, who inherited an ice cream maker from his grandmother when she assed just recently and has been making ice cream at a rather feverish pitch recently. Two of the best so far that I have got to try (he brings samples in on a regular basis) were butter pecan rum (with Bacardi 8 year) and Dr. MacGillicuddy's Mint Ice cream. So that go us thinking if there was a bourbonic ice cream recipe out there. So I implore all those ice cream machine owning Bourbonites to suggest a recipe (possibly mint julep ice cream??) so that I can get him to experiment with two of my favorite things.

    Rock On,
    TomC


  2. #2
    Bourbonian of the Year 2003 and Super Moderator
    Join Date
    Feb 2002
    Location
    Kentucky
    Posts
    2,942

    Re: Bourbon IceCream ??

    Tom , I don't have a recipe but when you do get it may I suggest serving it over apple pie . When I visit my sister about 70 miles away we have apple pie and vanilla Ice Cream ( We get the best we can buy) The lasy time there she had an open bottle of Makers so I pur a cap of that in my serving it was great. You have to use restraint because more isn't better, just a touch.

    Bobby Cox

  3. #3
    Guru
    Join Date
    Sep 2001
    Location
    Pelham, AL
    Posts
    3,895

    Re: Bourbon IceCream ??

    I don't have any recipes, but I have a general idea. Make sure to combine bourbon with flavors that are commonly used to describe bourbon. I'm thinking that these flavors would be more or less compatible with bourbon, so they would make a good combination in an ice cream recipe. Some examples would be maple, caramel, brown sugar, vanilla, etc.

    I think mint julip ice cream would be an excellent thing to attempt.

    Probably my all-time favorite ice cream flavor is Hagen Daazs (I have no idea how to spell that) rum raisin. That shows that booze can make an excellent starting point for a flavor.

    And, one time, a waitress in a big hotel in Chigago made me a special dessert with Hagen Daazs vanilla ice cream, a large amount of fresh raspberries, and Grand Marnier. It was awesomely delicious.

    Tim


  4. #4
    Enthusiast
    Join Date
    Dec 2001
    Location
    Kansas City metro, US of A
    Posts
    430

    Bourbon IceCream #1

    JEAN'S BOURBON ICE CREAM

    4 Eggs
    3/4 c Sugar
    1/2 c Bourbon
    1 vanilla bean
    1 cn Eagle Sweetened Condensed Milk (14 oz)
    6 c Half-Half
    Fresh Mint (Garnish)

    Beat eggs on medium speed, gradually add sugar, split vanilla bean and add seeds (put remainder of bean in your sugar jar for 'vanilla sugar'). Add bourbon and Eagle milk, mixing well. Add Half & Half.
    Pour into 1 gallon freezer, freeze according to manufacture's directions. Garnish each serving with mint sprigs.



  5. #5
    Enthusiast
    Join Date
    Dec 2001
    Location
    Kansas City metro, US of A
    Posts
    430

    Bourbon IceCream #2

    Pumpkin Bourbon Raisin Pecan Ice Cream

    3/4 c raisins
    1/2 c bourbon
    3 lg eggs
    1/2 c sugar
    1/8 ts allspice
    1/8 ts ginger
    1/2 ts cinnamon
    2 c half-and-half
    1 c heavy cream
    1 can pumpkin puree
    1 ts fresh lemon juice
    1/2 cup chopped pecans

    In a small saucepan combine the raisins and the bourbon, bring the
    bourbon just to a simmer, and remove the pan from the heat. Let the mixture cool.

    In a bowl whisk together well the eggs, sugar, allspice, ginger, and cinnamon. In a large heavy saucepan heat the half-and-half and cream until the mixture is hot, add the mixture to the egg mixture in a stream, whisking, and transfer the mixture to the pan. Cook the mixture over moderately low heat, stirring, until it is thickened and registers 175 degrees F. on a candy thermometer (do not let it boil) and transfer the custard to a metal bowl. Add the pecans, whisk the pumpkin puree into the custard and stir in the raisin bourbon mixture and the lemon juice.

    Set the bowl in a larger bowl of ice and cold water and stir the mixture until it is cold. Freeze the mixture in an ice cream freezer according to the manufacturer's instructions, transfer the ice cream to the freezer compartment of the refrigerator, and freeze until it is firm enough to scoop. Yield: 8 serving.



  6. #6
    Enthusiast
    Join Date
    Dec 2001
    Location
    Kansas City metro, US of A
    Posts
    430

    Bourbon Vanilla

    I make my own vanilla extract using dark rum or bourbon, Split 2 whole vanilla beans and put them in a jar, add 1 cup of Makers or Wellers (use up those wheaters!) and let this soak for at least 1 month, shake the jar when you remember.
    Drain off the bourbon after a month, add one more vanilla bean and refill with bourbon, you can get 2 batches off the first batch of vanilla beans that way.

    Use plenty of this bourbon-vanilla and follow a good vanilla ice cream recipe.



  7. #7
    Connoisseur
    Join Date
    Feb 2000
    Location
    Florida
    Posts
    516

    Re: Bourbon Vanilla


    They had awesome bourbon ice cream (vanilla) at Wild Turkey's Hall of Fame event during the fest. Caught Jimmy Russell enjoying some before the ceremonies began.

    I believe Makers was also giving away ice cream near Spalding Hall, by the MM shuttle pick up area. Didn't get to taste that one unfortunately

    Omar

  8. #8
    **DONOTDELETE**
    Guest

    Re:Maker\'s Mark Ice Cream

    Omar they had the Maker's Mark Ice Cream at the Barrel Rolling Tournament. As muchas I hate to admit it - it was good! Hell it was more than good - it was delicious!. Makes me wonder if there was any Maker's Mark in there!

  9. #9
    Disciple
    Join Date
    Mar 2002
    Location
    Bryan, Ohio
    Posts
    1,907

    MMMMMmmmmm . . . . Ice Cream!

    Speaking of Jimmy Russell, Linn and I caught him trying the Maker's Mark Ice Cream at the barrel rolling competition on Saturday. . . . . It was quite yummy!



    TomC

 

 

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