Photo by DNAMichaud
This is a holiday ice cream recipe I came up with when I was invited to a friend's house for Thanksgiving. It was a good thing I brought ice cream, because it was no less than 79* that day. Ahhh California living. Now that there's snow on the ground, and a chill in the air, this recipe still screams out 'holiday'! It's creamy, laced with booze and spiced up with gingerbread. This is one of the most well-received ice creams I've ever created. Give it a shot yourself this holiday. You will not regret it.
Bourbon-Gingerbread Ice Cream
3 cups half & half
5 large egg yolks
1 cup sugar
Pinch of salt
1 tsp nutmeg
1 tsp ginger
1 tsp cinnamon
½ tsp ground clove
3 tbs bourbon
1 tsp vanilla extract
1 cup broken gingerbread cake or ½ cup gingerbread cookie
pieces
Warm 2 cups of the ½ & ½ , sugar, and salt in a
saucepan. Pour the remaining ½ & ½ into a large bowl and put a mesh
strainer over the bowl. In another bowl, whisk together the yolks. Slowly add
some of the warmed mixture into the yolks and whisk vigorously. Slowly combine
the two mixtures until completely combined, then return the mixture to the
saucepan.
Constantly stir the mixture as it warms over medium heat. Scrape
the bottom and sides of the pan, until the mixture coats your spoon. Pour the
cooked mixture through the strainer, into the remaining ½ & ½. Mix in the
spices, bourbon, and vanilla. Cool over ice.
Chill the batter completely! Once it is chilled through,
churn it in your ice cream maker according to the instructions. 5 minutes
before it is finished add your gingerbread. Let finish freezing in the freezer.
Enjoy!
EB