Welcome to the Straightbourbon.com Forums.
Results 1 to 8 of 8
  1. #1

    Maple-Bourbon Ice Cream

    Since it's the middle of summer, I thought an ice cream recipe might be in order. Picked up some good ones searching the forum, but also thought I'd share this one that I found for maple-bourbon ice cream here...


    4 cups vanilla low-fat ice cream
    1/4 cup maple syrup
    2 tablespoons bourbon
    1/4 teaspoon ground cinnamon


    Place a large bowl in freezer. Let ice cream stand at room temperature 45 minutes or until softened. With a rubber spatula or stand mixer, combine the softened ice cream, maple syrup, bourbon, and cinnamon in chilled bowl. Cover and freeze to desired consistency.


    Looks pretty simple and easy, especially since you can use store-bought ice cream as the base. I have to say that 2 tbsp. of bourbon seems a paltry amount for 4 cups of ice cream, but maybe I'll be surprised. Hope to try it out this weekend, and I'll be sure to report the results!

    "It can giggle all it wants. The galaxy's not getting any of our bourbon!"

  2. #2
    Guru
    Join Date
    Sep 2001
    Location
    Pelham, AL
    Posts
    3,899

    Thumbs up Re: Maple-Bourbon Ice Cream

    Ummm, sounds delicious!

    Tim
    Self-Styled Whisky Connoisseur

  3. #3
    Enthusiast
    Join Date
    Dec 2004
    Location
    Bristow, VA
    Posts
    340

    Re: Maple-Bourbon Ice Cream

    If you can deal with not having extra booziness, you can get a better consistency in your product by dealcoholizing the bourbon. Put some bourbon in a pot (double the volume to account for alcohol loss), heat over medium-low heat, and light with a match. You'll get tall flames, but they won't be that hot. When the flames die, increase the heat a bit and light again. When you can't get a flame to go, pretty much all the alcohol is gone (note to bakers--this is the only way to ensure that all the alcohol is gone--adding raw bourbon to cookies or whatnot will usually result in 20-40% of the original alcohol remaining in). Concentrated bourbon flavor, and no alcohol to screw with texture. Have a glass of the same alongside!

    Note that if you only need 2Tbsp for this recipe, that you should probably dealc more (so you don't get scorching or need to use a miniscule pot). But you can save it in the fridge basically indefinitely. Make some into a thick syrup to add to creme anglaise or other desserty sauces if you wish.
    Jake Parrott
    Ledroit Brands, LLC

  4. #4

    Re: Maple-Bourbon Ice Cream

    I made this with Eagle Rare tonight - very tasty! I forgot the cinnamon, but will remember next time. Definitely worth trying!

    Angel

  5. #5
    Moderator and Bourbonian Of The Year 2014
    Join Date
    Apr 2004
    Location
    Brisbane Australia
    Posts
    2,915

    Re: Maple-Bourbon Ice Cream

    Wow - that sounds really tasty. It's winter here, but I think I might just try it this weekend.

  6. #6
    Virtuoso
    Join Date
    Jul 2006
    Location
    Harrison Township, MI
    Posts
    1,385

    Re: Maple-Bourbon Ice Cream

    Cam, not to worry about the season! Ice cream is good any time and well, Bourbon to me is not seasonal!

    I may have to try this with a nice big helping of Butter peacan this weekend as well!

    Thanks for the recipe Angel and welcome to SB.com.

    AC
    "So long as the presence of death lurks with anyone who goes through the simple act of swallowing, I will make mine whiskey"

  7. #7
    Disciple
    Join Date
    Nov 2006
    Location
    Royersford
    Posts
    1,975

    Re: Maple-Bourbon Ice Cream

    Only one thing I would change no low fat Ice Cream go for it with regular! Sounds awesome!!
    Dave Z
    Old Hickory America's Most Magnificent Bourbon
    =========================================

  8. #8

    Re: Maple-Bourbon Ice Cream

    Quote Originally Posted by dave ziegler View Post
    Only one thing I would change no low fat Ice Cream go for it with regular! Sounds awesome!!
    Dave Z
    Old Hickory America's Most Magnificent Bourbon
    =========================================
    Oh absolutely - I used Breyer's Vanilla Bean (regular, full fat), and it really was awesome.

    I think the bourbon-maple sauce would probably also be really good over a big fluffy Belgian waffle.

    Angel

 

 

Similar Threads

  1. Cream of Kentucky
    By Barrel_Proof in forum General Bourbon Discussion
    Replies: 2
    Last Post: 06-05-2003, 17:22

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
Back to top