Bourbon Ice Cream with Roasted Cherries and Chocolate


 

It still took me three tries to get this ice cream just right, with a creamy, full flavor, a detectable level of booze that still allowed the ice cream to set, and ruby bits of cherries that stay soft and gooey. As a result, we now have three quarts of ice cream living in our freezer. When I explained this to my friend Vanessa, she said, “Ah – three days worth of ice cream.” I like the way she thinks.

– Alanna Taylor-Tobin – The Bojon Gourmet

 

Indeed! This is a beautiful, well thought out, relatively complicated ice cream that looks absolutely fantastic! Make this once and I doubt you will ever buy Cherry Garcia again.

What I like about this recipe:

The combination of flavors is as good as it gets, a bourbon vanilla ice cream base, bourbon roasted sweet, fresh cherries and bittersweet chocolate. This recipe is a first rate example of how to use of liquor in ice cream.

The care with which they are combined to maximize both palate and eye appeal. For example, mixing in the roasted cherries after the bourbon ice cream is almost done churning, in order to get a marbled look to ice cream, rather than the uniform pink of a regular cherry ice cream. Also, rather than adding the chocolate as a mix-in of small chunks, as you would see in Cherry Garcia, Alanna adds beautiful alternate layers of drizzled chocolate, when she moves the ice cream to a container for freezing.

With 4 tablespoons of bourbon, it should maintain a very nice scoop-able consistency in your freezer. The author notes that this ice cream is good for a month of storage, and I believe it, though there is no way an ice cream this good would last a week, even in a single person household.

What do I mean by relatively complicated?

Simply that there are more steps and technique required in making this ice cream, than with simpler ones. You will have to:

  • Pit and roast the cherries, and then chill them. Chilling them is essential because of when they are added to the ice cream.
  • Make an egg custard based vanilla ice cream.
  • Shave and melt the chocolate. The chocolate needs to be runny but not to hot to melt the ice cream. If you follow the instructions given, it should be fine.
  • Assemble the ice cream and chocolate in layers, fairly quickly; ice cream has this unfortunate tendency to enjoy melting faster than you would like, especially right out of the ice cream maker. A good spatula will be a must, pre-freezing your container will help, and doing this with a friend should help a great deal.

I wouldn’t let any of this intimidate you, I mean look at the photograph! If you are a fan of these flavors than click over to Alanna Taylor-Tobin’s blog The Bojon Gourmet for the full recipe.

Variations

This is recipe with at least 3 simpler knockout variations readily available just by leaving out one or more ingredients.

Bourbon vanilla ice cream

Bourbon cherry vanilla ice cream

Bourbon vanilla with layers of drizzled chocolate.

 

06/26/2013

iloveicecream.net

Bourbon Ice Cream with Roasted Cherries and Chocolate Recipe

Primary Ingredients/Quantity:
Bourbon, vanilla, roasted cherries, chocolate / 1 quart

Mix Prep Time: 1 hour
Freeze Time: 30 min
Total Time: 1 hour 30 min
Yield: 1 quart (8 servings)


4.0 stars based on
1 review

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Mint Chocolate Chip Ice Cream Construction Kit

 

I’m going to use this post as an exercise in deriving one ice cream from another so you can see how easy this is.

Mint chocolate chip ice cream is mint ice cream with chocolate chips or shaved bar chocolate added in, towards the very end of churning your ice cream in your ice cream maker.

Mint ice cream is vanilla ice cream with mint extract or crushed mint leaves used as the primary flavoring instead of vanilla.

So the first thing we need to do is..

Select an Ice Cream Base

What is the basic frozen dessert you want to layer the flavors of mint and chocolate on to?

Philadelphia Style – Milk, cream and sugar, uncooked.

Philadelphia ala Jeni Bauer – Milk, cream, sugar and Jeni’s magic, cooked.

Philadelphia ala Mark Bittman – Milk, cream, sugar and a little corn starch.

Sweetened Condensed Milk Base

Gelato Base – Milk, cream, sugar and eggs

French Style Base – Milk, cream, sugar and eggs

Buttermilk Base – Buttermilk, milk, cream, sugar and eggs.

Sour Cream Base – Sour cream, milk, sugar and eggs. This is actually a recipe for Strawberry Sour Cream ice cream, just leave out the strawberries.

Frozen Yogurt Base – 3 styles

 

Add the Mint Flavoring

Follow the recipe you have chosen but replace the vanilla with mint.

Fresh Mint

If you want to make a fresh mint ice cream then I would suggest you use a big handful (roughly 2 cups) of mint leaves per quart.
Soak the leaves in the milk or milk and cream you will be using in your ice cream for at least an hour in the refridgerator. Then strain out the leaves when you go to use the milk. Alternatively you can do this as part of a pre-chilling process right before the mix is ready to be added to your ice cream maker.

Mint Extract or Oil

If you dont want to use fresh mint you can use mint extract or oil. This you will whisk into your mix right before you freeze it in your ice cream maker. I can’t tell you exactly how much to use as this is going to vary by brand. Start with a couple of drops and taste. Add more to taste. Remember once frozen the flavor of your ice cream will be weaker than when you are tasting. A few drops of extract or oil can also be added to fresh mint based ice cream (above) if you want a stronger mint flavor. This is good and relatively inexpensive brand.

 

Mix-in the Chocolate.

Towards the very end of freezing, when you know there is only a few minutes left to go in your ice cream maker, gradually add 1/2 cup of chocolate chips or shaved bar chocolate. I shave mine with a serrated steak knife. What specific kind or brand of chocolate bar? How big should the chocolate pieces be? This is your ice cream recipe, you tell me! Any hard chocolate from M&Ms to Valrhona Noir Extra Amer – 85% Cacao will work fine. For that matter you could add chopped Oreos and make it a Mint Cookies and Cream Ice Cream.

There you have it. You have just created your own recipe for mint chocolate chip ice cream.

If this is all just to much work here is a very good simple recipe.

Mint Chocolate Chip Ice Cream
Posted By: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Philadelphia Style Mint Chocolate Chip Ice Cream
Ingredients
  • 3 cups heavy cream
  • 1 cup whole milk
  • ¾ cup sugar
  • ½ cup chocolate chips
  • 4 drops pure peppermint oil or two cups of hand torn, fresh mint leaves
  • pinch of salt
Instructions
  1. Mix all the ingredients together except the chocolate chips.
  2. Pre-chill using one of these methods.
  3. If using mint leaves, pour the cold mix through a strainer to remove them.
  4. Freeze in your ice cream maker as per manufacturer's instructions.
  5. A few minutes before you stop freezing, sprinkle in the chocolate chips.
  6. Eat immediately or within in 4 hours of hardening in your freezer.
  7. Store in a freezer proof container with a cling wrap pressed into the surface of the ice cream.

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Butterfinger Ice Cream


Well its turned out to be candy week on Iloveicecream.net. For this recipe another favorite candy of my long, long, long, lost youth, the timeless, the God Only Knows What’s In It, the quik-crete of teeth, the Butterfinger. Personally I cant imagine a better candy ice cream flavor. And I have to hand it to Nicki on her blog Nicki’s Sweet Side, this woman has a sweet-tooth the size of Texas. In the recipe below you will find: 1 can of sweetened condensed milk, 1/2 a cup of sugar and 3, count-um 3 crushed Butterfingers. This my friends is one sweet ice cream – not that there’s anything wrong with that!

My version would lose the the sugar and the milk, use 2 Butterfingers, 1 can of condensed milk and 2 cups of cream and I think I would try blending one of the butterfingers with the cream. None of this implies criticism of the original recipe, (I mean just look at it, yum!) just a reflection of my more boring taste.

 

04/10/2013
Butterfinger Ice Cream Recipe

Primary Ingredients/Quantity:
Butterfingers, sweetened condensed milk / 1 quart

Mix Prep Time: 20 min
Freeze Time: 30 min
Total Time: 50 min

Chocolate Malted Ice Cream


This is a fun chocolate malt ice cream recipe based on a candy I was addicted to as a kid, Whoppers. Along with Raisinets, I would only get to eat them in movie theaters. In the small town in Connecticut I lived before I was 10, it was customary for what seemed like every kid in town to pack into the Strand theater for the Saturday matinee; an afternoon of Japanese monster movies, cartoons and b films from the 40s forward. Half the fun of course was loading up on candy. I probably could have asked my mother to buy them at the supermarket for me in those glorious days Before Nutrition, but it never occurred to me. Whoppers and Raisinets were eaten in movie theaters, end of story.

This Whopper Ice Cream recipe is on a family cooking blog, a sub-genre of food lovers blogs I particularly like. I hope those kids appreciate the fact that both their parents love to cook; as cliche as it sounds, my dad, could cook steaks on a barbecue, outside, 2 months out of the year, but indoors I don’t think he could boil water.

This is a very rich recipe with a 3 to 1 ratio of cream to milk and 4 egg yolks!  It should store nicely in your freezer.

It would be fun to experiment with varying combinations of malt and powdered chocolates, milk and dark.  Also a little cinnamon and or vanilla would certainly work with it.  For an adults only version, 3 T of Myers Rum might work, though that I’m less sure about.

whoppers

While wallowing in nostalgia after finding this recipe, I decided to look for an image of an old Whoppers box and found this great little website on collecting candy, named appropriately enough www.collectingcandy.com.

 

01/15/2013
Chocolate malt Ice Cream recipe

Primary Ingredients/Quantity:
whoppers, ovaltine / 1 quart

Mix Prep Time: 20 min
Freeze Time: 30 min
Total Time: 50 min

One Ingredient Chocolate Mousse


 

OK so this isn’t an ice cream recipe, but this vegan chocolate mousse recipe is so neat and so spectacularly simple I couldn’t resist posting it.  Hey there is no reason you can’t serve it with ice cream!  By itself this has got to be the most nutritionally politically correct dessert yet created. It is Sugar-free, dairy-free, low-fat (well relatively speaking), heck bittersweet chocolate is good for you!

Created by a French molecular gastronomer (I want that on my business card!); here is the whole thing, ready? Take 265 grams / 9.4 ounces of bitter sweet chocolate and 1 cup of water combined over a medium heat, pour into a bowl sitting in an ice bath and whip with a whisk to add air for 3 minutes or until stiff. That is it.  Here is Melissa Clark’s video on the New York Times website.

and here is the associated article:

One Ingredient Chocolate Mousse by Melissa Clark on The New York Times Diner’s Journal

 

02/13/2013
One Ingredient Chocolate Mousse

Primary Ingredients/Quantity:
Chocolate, water / 1 pint

Mix Prep Time: 10 min
Freeze Time: 13 min
Total Time: 23 min

Spicy Chocolate Ice Cream

Cardamom has been one of my favorite spices lately and I have been trying it in all kinds of foods. I decided it would be fun to use it as a strong second flavor in a chocolate ice cream. Then I remembered a fantastic chocolate chip cookie I ate at a little coffee shop in Park Slope, Brooklyn last year. It not only contained cardamom but also some chili pepper which gave it some heat The combination worked beautifully.

My recipe is based on Jeni Bauer’s Darkest Chocolate Ice Cream in the World. In addition to freshly ground cardamom seed, I added ground chipotle pepper which adds a smoky heat to the flavor. The major change to the recipe, besides the additional spices, is that I don’t add any sugar to the chocolate syrup, so in my version it is more of a ganache. Also the original recipe has a full cup of sugar in it, mine only a half cup.

This recipe makes about a 2/3 quart of ice cream.

Prep time: 
Cook time: 
Total time: 
 
Ingredients
Chocolate Ganache
  • ½ cup unsweetened cocoa powder
  • ½ cup coffee (I used espresso)
  • 1½ ounces bittersweet chocolate (55%+ cacao)
  • ¼ teaspoon ground chipotle pepper (other ground chili peppers can be substituted)
  • ¼ cup heavy cream
  • 1 1/12 (3 tablespoons) cream cheese (Organic Valley or better if possible).
Ice Cream Base
  • 2 cups whole milk
  • ¾ cup heavy cream
  • ½ cup sugar
  • 2 tablespoons light corn syrup
  • 1 tablespoon plus 1 teaspoon corn starch
  • 1 teaspoon vanilla extract
  • ¾ teaspoon ground cardamom seeds
  • ⅛ teaspoon salt.
  • 1 1 gallon Ziploc bag
  • Ice Bath
  • Freezer proof storage container/s pre-chilled in your freezer.
Instructions
Make the Chocolate Ganache
  1. Prepare bittersweet chocolate by finely grating it. A serrated steak or bread knife is good for this.
  2. Prepare cocoa powder by sifting it.
  3. Brew the coffee or espresso and add it while hot to a small saucepan on low heat.
  4. Mix in the chili powder, salt and a big pinch of the cardamom.
  5. Add ¼ cup of the heavy cream.
  6. Add cream cheese.
  7. When mixture is well combined and warm whisk in the cocoa powder. I use a fork rather than a whisk.
  8. When mixture is well combined, add the bittersweet chocolate and whisk until melted and smooth.
  9. Remove from heat and set aside.
Make the Ice Cream Base
  1. Mix 2 tablespoons of milk with the cornstarch in a small bowl to make a slurry. Set aside.
  2. Combine the rest of the milk, cream, sugar, corn syrup and cardamom in a 4 quart, heavy bottomed, saucepan.
  3. Bring to a rolling boil for 4 minutes.
  4. Remix the corn starch slurry and whisk it into the milk mixture.
  5. Lower the heat and cook for a minute, stirring with a heatproof spatula until thickened.
  6. When you can coat the spatula with the mixture, run a finger through it and leave a clear trail that doesn't immediately fill back in, the mix is ready. Remove from heat.
  7. Add the chocolate sauce to the mixture, whisking to incorporate. It the syrup is difficult to remove from the pan stir some of the hot milk mixture into it first.
  8. Stir in the vanilla extract.
Chill the Mix
  1. Prepare an Ice bath in a large bowl.
  2. Pour the mix into the Ziploc bag.
  3. Gently lower the bag into the ice bath, removing the air in the bag until you get near the top and can seal it.
  4. Spread the mix into a thin layer around the bag and keep it submerged until the mixture is cold. About 30 minutes.
  5. For other pre-chilling alternatives click here.
Freeze the Mix.
  1. Pour the mix into your ice cream maker. It is easiest to cut off a corner of the bag and pour it from there rather than through the top.
  2. Freeze as per manufacturers instructions.
Harden the Ice Cream
  1. Scoop ice cream into the pre-chilled storage container/s.
  2. Press down a piece of cling film over the ice cream to remove any air (optional).
  3. Seal and store in your freezer for at least a few hours before serving.

 

Notes and Variations

I am pleased to report that my girlfriend and primary customer, was blown away by this ice cream when made as recorded in the recipe. Never one to leave well enough alone however, these are some of things I will probably experiment with next time.

  • I think I will try cutting back the spice amounts to 1/2 teaspoon of cardamom and 1/8 teaspoon of pepper. I would like to get the slight burn left by the pepper in the finish down a little. Also though I like the very strong cardamom flavor, but I’m curious about what will happen with the balance tipped more towards the chocolate and coffee.
  • I’m tempted to add some finely grated chocolate, maybe 1/4 cup, into the mix towards the end of churning.
  • I purposely did not strain out the crushed cardamom seeds before chilling because I wanted that occasional blast of spice. You may not want this.
  • Using 1/2 cup of sugar rather than the called for 1 cup did not noticeably hurt the texture of the ice cream and resulted in just the right amount of sweetness to my taste.

Updates

1/19/2013

Now that I have made this a few times, here are some more notes.

As I am currently making it, this is a drastically dense, dark chocolate ice cream. It is more an Ice Fudge than an Ice Cream.

I have cut the spices back to what I suggested above 1/2 teaspoon of freshly ground black cardamom seeds and 1/8 teaspoon of ground chipotle pepper. Additionally I am using (from Whole Foods) Organic Valley cream cheese, milk and heavy cream, and Dagoba unsweetened chocolate for baking. Cocoa powder is Penzey’s Spices Natural High Fat Cocoa.

Now for the bad part. As I have currently laid out the steps, this is without a doubt the messiest ice cream recipe I have yet to make. Your kitchen will look like a chocolate bomb went off in it. The chocolate sauce is very, very thick and combining it with the dairy mix is not pretty. The resulting combined mix is like a very thick pudding that does not want to go into or come out the pre-chilling Ziploc bag willingly. Lastly it since it is so rich in fats, clean up takes lots of soap and water.

I am going to try a few things differently next time. First I’m not going to make a separate chocolate sauce. After cooking and thickening the dairy/cornstarch mix I am going to add the chocolate sauce ingredients directly to it, one at a time and gradually incorporate them over a very low heat. I will add the cream cheese, then the baking chocolate, then the cocoa.

I think Im going to either add more milk or use 2%.  Not that the current fudginess isnt interesting or tasty, but it is a bit to much of a good thing.  If you want to serve something that is sure to get a reaction from your friends, make it as is.

For this one recipe I am not going to use a Ziploc bag for prechilling. Either I will put the pot right into the Ice bath directly or use flat rectangular Pyrex dish, not sure yet. I think given how much heat this thick mix retains it is important to pre-chill it. On the other hand there is so much fat in it, maybe it isn’t needed at all. With a compressor ice cream maker it might make the most sense to just let it cool down on off the stove for 10 minutes and then go right into your machine.

Chocolate Banana Peanut Butter Chunk Soy Ice Cream


Alice Currah at Savory Sweet Life has come up with a dairy free (soy milk based) recipe that is very simple to make, and great for people with food allergies. The peanut butter chunks are added during the churning so it is easy to leave those out for kids who have an allergy to peanuts. Chocolate and banana are one of those Olympian flavor combinations that you cant go wrong with. One fun variation to try might be to add chopped up Reese’s Peanut Butter Cups rather than just peanut butter chunks.

 
{Dairy-free} Chocolate Banana Peanut Butter Chunk Soy Ice Cream Recipe at the Savory Sweet Life blog

Chocolate Banana Peanut Butter Chunk Soy Ice Cream

Primary Ingredients/Quantity:
Chocolate, Soy Milk, Banana, Peanut Butter / 1 pint

Mix Prep Time: 20 min
Freeze Time: 20 min
Total Time: 40 min

The Best Chocolate Ice Cream You Will Ever Eat


So this is quite a claim is it not? Cenk, the food blogger behind Cafe Fernando is a big time, serious, foodie chocoholic. So don’t take his boast lightly. When you visit his website you will be impressed.

Some interesting things about this recipe:

  • It uses a sweetened condensed milk base, which the more I experiment with, the more I am thinking of as a completely seperate category of true ice creams. The textural qualities it creates are unique.
  • No additional sugar is used so all the sweetness comes from the condensed milk.
  • This should be obvious, but you will want to use the highest quality bittersweet chocolate and cocoa powder you can.
  • You don’t need an ice cream maker to make this ice cream! However by all means use your machine if you want to serve it more quickly.
  • I don’t know about it being THE BEST, but the reward for effort ratio is very high. It is a simple recipe that results in great ice cream.
  • As Cenk points our do not use more than 2 tablespoons of American corn starch which is different in action from the Turkish version he used.

 
The Best and Creamiest Chocolate Ice Cream You’ll Ever Have Recipe at Cafe Fernando

The Best Chocolate Ice Cream You Will Ever Eat

Primary Ingredients/Quantity:
Chocolate / 1 quart

Mix Prep Time: 30 min
Freeze Time: 30 min
Total Time: 1 hour