Tuesday, December 28, 2010

Monthly micro-batch: bourbon ginger ice cream

I've been a vodka drinker for the last 15 years of my life. So it was a pretty big deal that Paul shamed me into trying different variants of whiskey and I ended up liking it. Hence the libation recipes in the blog. Since fruits are not as plentiful at this time of year, I figured I'd use bourbon as the central ingredient in my monthly micro-batch. Slightly spicy, creamy, and amazingly warming, this is perfect for the cold holiday season. Snuggle up with a bowl.

  • 1/3 C Makers Mark
  • 3 T grated ginger
  • 1 vanilla bean, split and scraped
  • 1/4 C sugar
  • 1 C half-and-half
  • 1/2 C whipping cream
Gently heat the bourbon over a medium flame. Grate the ginger into the bourbon and mix. When you find ginger in your local market, buy as much as you can. You can grate it and freeze it or just freeze is whole. Then you can use it year round.

Cut the vanilla bean length-wise and scrape out the seeds with a knife. Add the seeds to the mixture on the stove. Cut the bean shell into large pieces and throw it in, too. Mix in the sugar, half-and-half, and whipping cream. Heat till almost bubbling then remove from the heat. Let it cool then put in the fridge over night to allow the flavors to meld.

Before processing in the ice cream machine, strain through cheese cloth to remove the chunks of ginger and vanilla bean shell. Don't worry, the vanilla seeds are tiny and will pass through. Squeeze the cheese cloth to get as much flavor out as possible. Process till smooth in the ice cream machine, then freeze to harden it up a bit.

No comments:

Post a Comment