Alcohol Ice Cream

Say what?!  Yes, you heard correctly.  Alcohol infused ice cream!  It’s possible and it’s at Big Spring Spirits.  But you can makes your own at home too.  Even if you don’t have an ice cream maker, by tomorrow you can enjoy some great ice cream with a kick.  Mine is made with 99.9% local ingredients too.

Today, you’re going to get 2, not 1, but 2 recipes!!  Honey Whiskey Ice Cream and Cinnamon Rum Ice Cream.

The sneaky trick for today is gelatin.  The problem with adding alcohol to your ice cream is that it doesn’t freeze so you need something to stabilize it.  If you forget this important step you will most likely end up with boozy, creamy soup.

icecream

Honey Whiskey Ice Cream

Ingredients

2/3 cup Water

1 tablespoon Gelatin

8 egg yolks

2/3 cup Honey

2 2/3 cups Heavy Whipping Cream

2/3 cup Chilled Whiskey

Method

  1. Put the honey in a small pan and heat it.
  2. At the same time beat the yolks in a bowl.
  3. Slowly pour the hot honey into the bowl containing the yolks, while continuing to beat the mixture.  Chill
  4. Once the honey yolk mixture is chilled, place the water in a small sauce pan and sprinkle the gelatin, let sit for about 2 minutes, or until absorbed
  5. Heat the water and gelatin over low heat for approximately 3 minutes, or until gelatin is completely dissolved
  6. Whisk in the chilled whiskey and then strain the mixture
  7. Whip the cream until it is thick adding the whiskey gradually
  8. Gently fold the cream and whiskey mixture into the yolks and honey
  9. Put the mixture into a freezer proof container and freeze (I recommend over night).

Cinnamon Rum Ice Cream

2/3 cup Water

1 tablespoon Gelatin

8 egg yolks

2/3 cup Honey

2 2/3 cups Heavy Whipping Cream

2/3 cup Chilled Rum

1/8 cup ground cinnamon – adjust to taste

Method

  1. Put the honey in a small pan and heat it.
  2. At the same time beat the yolks in a bowl.
  3. Slowly pour the hot honey into the bowl containing the yolks, while continuing to beat the mixture.  Chill
  4. Once the honey yolk mixture is chilled, place the water in a small sauce pan and sprinkle the gelatin, let sit for about 2 minutes, or until absorbed
  5. Heat the water and gelatin over low heat for approximately 3 minutes, or until gelatin is completely dissolved
  6. Whisk in the chilled rum and then strain the mixture
  7. Whip the cream until it is thick adding the rum gradually
  8. Gently fold the cream, rum and cinnamon into mixture into the yolks and honey
  9. Put the mixture into a freezer proof container and freeze (I recommend over night).

Couple of tips – do not let the gelatin sit in water before you’re ready to follow the next steps – you’ll end up with flavorless jello.  Do not let the gelatin sit with the combined alcohol in it – you’ll end up with alcohol jello – it sounds better than it is.

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One thought on “Alcohol Ice Cream

  1. Pingback: Bumbleberry Crisp | The Sassy Stove

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