I think it is easy to say that we have all been in love with ice cream since we were kids. Well, this one is strictly for adults, because it is full of booze—bourbon to be exact. The Old Fashioned as a cocktail dates back to Louisville in the 1880s, and are made of bourbon whiskey, with “muddled” cherries and oranges in it. This ice cream recipe that I have come up with has all of the prerequisites, and tastes like the most exotic frozen cocktail you have ever had. It is literally liquor-licous!
NOTE: I have had my ice cream maker for years, and it has provided me with a lot of different and exciting flavors over the years. Most of the have a cylindrical bucket that goes into the freezer, and packs enough cold to freeze the liquid to become ice cream. All of them have blades in them that scrape the frozen crystals from the side of the freezer unit, and prevent you from having large chunks of ice in it. There are several indoor ice cream makers currently on the market, and they all work equally as well. And, if you have a traditional ice cream maker that uses salt and ice, that will do the trick too.
Yield: Over a quart of the most amazing ice cream you have ever had.
NOTE: I have had my ice cream maker for years, and it has provided me with a lot of different and exciting flavors over the years. Most of the have a cylindrical bucket that goes into the freezer, and packs enough cold to freeze the liquid to become ice cream. All of them have blades in them that scrape the frozen crystals from the side of the freezer unit, and prevent you from having large chunks of ice in it. There are several indoor ice cream makers currently on the market, and they all work equally as well. And, if you have a traditional ice cream maker that uses salt and ice, that will do the trick too.
Yield: Over a quart of the most amazing ice cream you have ever had.
Ingredients:
– 3 1/2 cups Half & Half (or 2 cups of Heavy Cream and 1 1/2 cups Whole Milk)
– 1/2 cup Bourbon Whiskey
– 1 cup fresh pitted Cherries (or frozen pitted Cherries)
– 1 11-ounce can of drained Mandarin Oranges
– 1 cup Sugar
– 1 whole raw Egg
Directions:
Pit the fresh cherries by hand. To do this, with a paring knife, score the cherry all the way around, from the top where the stem has been pulled out, to the bottom, and back up to the top again. With both hands, twist the cherry along the cut line and you will be left with one perfectly pitted half, and another half with the pit intact. Carefully, using the knife tip, encircle the pit in the cherry half where it remains, scoring the pit so that it comes free of the second cherry half. This way you end up with two perfect pit-free cherry halves. Continue until you have one full cup.
Open and drain the can of Mandarin orange segments.
In a mixing bowl, add the half and half (or heavy cream and whole milk), the sugar, and the whole raw egg. With a hand held whisk, or an electric eggbeater, beat it until it is well mixed and a bit frothy.
NOTE: OK, I know that the raw egg sounds odd to some people, but if you look at the ingredients of a carton of that top-selling ice cream with the familiar and revered Scandinavian name, you will find egg. It makes the ice cream rich and frothy, trust me on this one!
Add the cherry halves and oranges, and mix into the beaten milk, sugar, and egg. Pour the mixture into the pre-frozen cylinder of your ice cream maker, add the blades and lid, and proceed to process as you would any ice cream, for approximately 20 minutes.
Churn until the ice crystals have formed, and the ice cream is at its most frozen state (you should know how solid your own ice cream maker gets the mixture, prior to placing it in the freezer). At this point, add the half-cup of bourbon to the frozen cream and fruit, and continue to process in the ice cream maker.
Since it takes a lot of cold to freeze liquor, do not worry if the bourbon makes your ice cream a bit more liquid than you are used to it being at this point. Process or churn the ice cream about five minutes more, and then stop. Your ice cream, fruit and booze mixture should be the consistency of a loose milk shake. Don’t worry that the concoction is a little runnier than regular ice cream that you have made; the bourbon will eventually freeze along with the cream, sugar, and fruit.
Pour the mixture into a freezer-proof container. You can use a heat and cold proof Pyrex glass container with a lid, or a plastic container with a lid.
Cover and leave the sweet boozy concoction in the freezer for one to two hours. You will find that in this time the freezer will work its magic on this liquor and cream recipe, and “Voila!” you will have decadently delicious ice cream.
When it is ready to serve, scoop the ice cream into bowls, parfait dishes, or even “rocks” cocktail glasses like you would serve a Bourbon Old Fashioned. Garnish with a fresh cherry.
Vanilla ice cream? BORING! Chocolate ice cream? BORING! Bourbon Old Fashioned ice cream? Freaking amazing!!! Cheers!
– 3 1/2 cups Half & Half (or 2 cups of Heavy Cream and 1 1/2 cups Whole Milk)
– 1/2 cup Bourbon Whiskey
– 1 cup fresh pitted Cherries (or frozen pitted Cherries)
– 1 11-ounce can of drained Mandarin Oranges
– 1 cup Sugar
– 1 whole raw Egg
Directions:
Pit the fresh cherries by hand. To do this, with a paring knife, score the cherry all the way around, from the top where the stem has been pulled out, to the bottom, and back up to the top again. With both hands, twist the cherry along the cut line and you will be left with one perfectly pitted half, and another half with the pit intact. Carefully, using the knife tip, encircle the pit in the cherry half where it remains, scoring the pit so that it comes free of the second cherry half. This way you end up with two perfect pit-free cherry halves. Continue until you have one full cup.
Open and drain the can of Mandarin orange segments.
In a mixing bowl, add the half and half (or heavy cream and whole milk), the sugar, and the whole raw egg. With a hand held whisk, or an electric eggbeater, beat it until it is well mixed and a bit frothy.
NOTE: OK, I know that the raw egg sounds odd to some people, but if you look at the ingredients of a carton of that top-selling ice cream with the familiar and revered Scandinavian name, you will find egg. It makes the ice cream rich and frothy, trust me on this one!
Add the cherry halves and oranges, and mix into the beaten milk, sugar, and egg. Pour the mixture into the pre-frozen cylinder of your ice cream maker, add the blades and lid, and proceed to process as you would any ice cream, for approximately 20 minutes.
Churn until the ice crystals have formed, and the ice cream is at its most frozen state (you should know how solid your own ice cream maker gets the mixture, prior to placing it in the freezer). At this point, add the half-cup of bourbon to the frozen cream and fruit, and continue to process in the ice cream maker.
Since it takes a lot of cold to freeze liquor, do not worry if the bourbon makes your ice cream a bit more liquid than you are used to it being at this point. Process or churn the ice cream about five minutes more, and then stop. Your ice cream, fruit and booze mixture should be the consistency of a loose milk shake. Don’t worry that the concoction is a little runnier than regular ice cream that you have made; the bourbon will eventually freeze along with the cream, sugar, and fruit.
Pour the mixture into a freezer-proof container. You can use a heat and cold proof Pyrex glass container with a lid, or a plastic container with a lid.
Cover and leave the sweet boozy concoction in the freezer for one to two hours. You will find that in this time the freezer will work its magic on this liquor and cream recipe, and “Voila!” you will have decadently delicious ice cream.
When it is ready to serve, scoop the ice cream into bowls, parfait dishes, or even “rocks” cocktail glasses like you would serve a Bourbon Old Fashioned. Garnish with a fresh cherry.
Vanilla ice cream? BORING! Chocolate ice cream? BORING! Bourbon Old Fashioned ice cream? Freaking amazing!!! Cheers!