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  1. #11
    Guru
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    Nov 2006
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    Northwest of Peoria
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    Re: I want to make bourbon ice cream from scratch.

    I made a double batch last weekend that substituted GTS for half of the vanila extract. To be honest, I could barely taste any bourbon influence, and some of that may have been wishfull thinking. I finished the last of it today for lunch.

    My standard recipe is as follows:
    • 4 1/2 cups whole milk
    • 4 1/2 cups heavy whipping cream (Anderson Erickson is my favorite brand because they don't use gums or preservatives)
    • 4 eggs
    • 2 1/2 cups baker's sugar (the fine granulation dissolves better in cold mixtures)
    • 2 tablespoons vanilla extract
    • 1/4 teaspoon salt
    Last week, since I used raw cream, I went with a two to one ratio of cream to milk. I did this because I don't have a cream centrifuge and only let the milk set undisturbed in my fridge for 24 hours before taking the cream off with a turkey baster. It's an imperfect way to separate the cream from the milk, and no doubt, as I got down to the seperation layer, I sucked up some skim along with the cream.

    I don't think it would hurt to add two or three extra tablespoons of bourbon.

  2. #12
    Taster
    Join Date
    Sep 2006
    Location
    Chicagoland
    Posts
    88

    Re: I want to make bourbon ice cream from scratch.

    Quote Originally Posted by ILLfarmboy View Post
    I made a double batch last weekend that substituted GTS for half of the vanila extract. To be honest, I could barely taste any bourbon influence, and some of that may have been wishfull thinking. I finished the last of it today for lunch.

    My standard recipe is as follows:
    • 4 1/2 cups whole milk
    • 4 1/2 cups heavy whipping cream (Anderson Erickson is my favorite brand because they don't use gums or preservatives)
    • 4 eggs
    • 2 1/2 cups baker's sugar (the fine granulation dissolves better in cold mixtures)
    • 2 tablespoons vanilla extract
    • 1/4 teaspoon salt
    Last week, since I used raw cream, I went with a two to one ratio of cream to milk. I did this because I don't have a cream centrifuge and only let the milk set undisturbed in my fridge for 24 hours before taking the cream off with a turkey baster. It's an imperfect way to separate the cream from the milk, and no doubt, as I got down to the seperation layer, I sucked up some skim along with the cream.

    I don't think it would hurt to add two or three extra tablespoons of bourbon.
    4 1/2 cups whole milk
    4 1/2 cups heavy whipping cream

    Wow that must be a huge batch. My ice cream maker is only a 2 quart and it was FULL with 2 1/3 cups milk and 2 1/3 cups cream. I will celebrate fall on the 21st with a new batch, bourbon flavored.

  3. #13
    Bourbonian of the Year 2011
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    Sep 2002
    Location
    Toronto, Canada
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    9,132

    Re: I want to make bourbon ice cream from scratch.

    A short cut, but it's an old trick from a 1970's Julia Child book (the one based on her tv series in that decade, which was less formal than the earlier stuff and focused on American cuisines).

    To scoops of vanilla ice cream, dust the top with a teaspoon of instant coffee. Yes, it has to be instant. Then pour over a jigger of dark rum or bourbon.

    Works every time.

    Gary

    P.S. For period authenticity, use ND OG or another rich-flavoured brand from then.

  4. #14
    Enthusiast
    Join Date
    Jan 2007
    Location
    Louisville, KY
    Posts
    411

    Re: I want to make bourbon ice cream from scratch.

    If there are any Italian specialty stores in your area you can get instant espresso which is a lot richer than your standard instant coffee. Medaglia d'Oro brand is good (Not necessarily for drinking but for cooking/baking applications)
    "F**k it, I'm gettin' into the whiskey."
    -Joe Alvey

  5. #15
    Bourbonian of the Year 2011
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    Sep 2002
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    Toronto, Canada
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    Re: I want to make bourbon ice cream from scratch.

    Well, that sounds good, although Julia was speaking from the standpoint of American heartland food as it was in the 70's.

    I'll try it though, and it sounds like it will go great with an aged grappa too.

    Gary
    Last edited by Gillman; 09-13-2010 at 17:49.

  6. #16
    Taster
    Join Date
    Sep 2006
    Location
    Chicagoland
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    88

    Re: I want to make bourbon ice cream from scratch.

    Quote Originally Posted by Gillman View Post
    A short cut, but it's an old trick from a 1970's Julia Child book (the one based on her tv series in that decade, which was less formal than the earlier stuff and focused on American cuisines).

    To scoops of vanilla ice cream, dust the top with a teaspoon of instant coffee. Yes, it has to be instant. Then pour over a jigger of dark rum or bourbon.

    Works every time.

    Gary

    P.S. For period authenticity, use ND OG or another rich-flavoured brand from then.
    I've been away from this site too long. ND OG?

  7. #17
    Bourbonian of the Year 2011
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    Sep 2002
    Location
    Toronto, Canada
    Posts
    9,132

    Re: I want to make bourbon ice cream from scratch.

    National Distillers Old Gran-dad.

    Gary

  8. #18
    Taster
    Join Date
    Sep 2006
    Location
    Chicagoland
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    Re: I want to make bourbon ice cream from scratch.

    Quote Originally Posted by Gillman View Post
    National Distillers Old Gran-dad.

    Gary
    I see. When I was last here (on this site) Old Grand Dad was OGD. Regardless, I love the stuff! Have changes been made to the mashbill or ownership or anything?

  9. #19
    Bourbonian of the Year 2011
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    Sep 2002
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    Toronto, Canada
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    Re: I want to make bourbon ice cream from scratch.

    Terminology is variable here, I always called it OG. The mashbill is supposed to be the same as under ND ownership, but Beam's version always tasted different to me. Beam acquired the brand in 1987 and relocated production to its Clermont plant. There is also today a plant at Boston, KY.

    Gary

  10. #20
    Guru
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    Nov 2006
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    Northwest of Peoria
    Posts
    4,437

    Re: I want to make bourbon ice cream from scratch.

    Last night I made another batch of Ice cream. I saved out enough mix from the main batch to use as an experiment, enough for my 1.5 quart Cuisinart. I added a tablespoon of Stagg to the small batch. Wow! you can really taste the bourbon.

 

 

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