Bourbon Gelato Recipes
BOURBON ICE CREAM
The brown sugar in this decadent bourbon ice cream gives a hint of caramel flavor, which complements the bourbon. When the custard is still liquid, before it goes into the ice cream maker, add more or less bourbon to suite your taste. -Peggy Woodward, Taste of Home Senior Food Editor
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 cups.
Number Of Ingredients 7
Steps:
- In a large heavy saucepan, combine cream, milk, sugar and salt. Heat over medium heat until bubbles form around sides of pan, stirring to dissolve sugar. , In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl. , Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in bourbon and vanilla. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight., Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.
Nutrition Facts : Calories 295 calories, Fat 21g fat (13g saturated fat), Cholesterol 169mg cholesterol, Sodium 75mg sodium, Carbohydrate 20g carbohydrate (20g sugars, Fiber 0 fiber), Protein 5g protein.
BOURBON GELATO
I love alcohol-flavored gelato because the alcohol cuts the richness of the dairy and also allows the gelato to get super-cold. But because alcohol doesn't freeze, if you add too much to the gelato it won't freeze at all. After making many versions with varying amounts of booze, we determined that the recipe below contains the maximum amount of alcohol that will freeze in a home ice cream maker. If it's still not boozy enough for you, do as I do: drizzle a few drops of bourbon over the top.
Yield makes 1 quart
Number Of Ingredients 8
Steps:
- Fill a large bowl with ice water and set a smaller bowl inside. Set a fine-mesh strainer in the smaller bowl. Whisk the cornstarch and 1 cup of the milk together in a medium bowl until the cornstarch dissolves. Combine the sugar, milk powder, corn syrup, salt, and the remaining 3 cups of milk in a medium (4-quart) saucepan over high heat. Whisk to break up and dissolve the milk powder and heat the milk until it just begins to bubble. Turn off the heat and gradually add the milk and cornstarch mixture, whisking constantly. Return the heat to high and bring the milk back to a boil. Reduce the heat to medium high and cook, stirring constantly with the whisk, until the gelato base thickens slightly, 4 to 5 minutes. It will get viscous but will not thicken enough to coat the back of a spoon.
- Pour the gelato base through the strainer into the bowl set over the ice water and set aside to cool to room temperature. Transfer the base to an airtight container and refrigerate for at least several hours and up to three days.
- Remove the base from the refrigerator, pour it into a large bowl, and stir in the cream and bourbon. Pour the base into the bowl of an ice cream or gelato maker and spin it according to the machine instructions. Serve the gelato straight from the maker or transfer it to an airtight container and place it in the freezer until you're ready to serve it. Serve the gelato within a few hours of spinning it, before it hardens.
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- Set a fine-mesh strainer in the smaller bowl. Whisk the cornstarch and 1 cup of the milk together in a medium-sized bowl until the cornstarch dissolves. Combine the sugar, milk powder, corn syrup, salt, and the remaining 3 cups of milk in a 4-quart saucepan over high heat. Whisk to break up and dissolve the milk powder, and heat the milk until it just begins to bubble. Turn off the heat and gradually add the milk and cornstarch mixture, whisking constantly. Return the heat to high and bring the milk back to a boil.
- Reduce the heat to medium-high and cook, stirring constantly with the whisk, until the gelato base thickens slightly, 4-5 minutes. It will get viscous but will not thicken enough to coat the back of a spoon.
- Pour the gelato base through the strainer into the bowl set over the ice water and set aside to cool to room temperature. Transfer the base to an airtight container and refrigerate for at least several hours and up to 3 days.
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