Saturday, December 19, 2009

Spice Dish Saturday {December}: Bourbon-Gingerbread Ice Cream

My apologies on the delay in posting this recipe. EB of Spice Dish was so great in getting it to us and I have been a Scoopalicious slacker. My apologies. As an artist, the holiday season is completely crazy for me! But I promise I will be back and better than ever!

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.

Thanks, EB! You rock! Happy holidays to all and to all a good scoop!

Photo by DNAMichaud on Flickr.


Ice Cream Forum said...

I shall send this recipe to my sister, who loves to cook with booze!

janis said...

hey bethany,

looks yummy! haven't tried making gingerbread though :)

saw your comment in my blog

actually, mine cracked and melted too (the chocolate started getting soft as soon as i removed it from the fridge. if it's not melting, it cracked when i sliced). most specially where I am because I'm in a tropical country... hot & humid all year round :)
the only problem i did not encounter was the peanut butter base not crumbling and falling apart.
i was just lucky that the first few cuts i got were nice :D
the only tip i can think of - very sharp knife :)

Tina said...

As usual an awesome recipe from EB and I love to cook with booze too so this ones a keeper!

Bethany said...

I know, we love it, EB! Can't wait to try!

Janis, thanks for your feedback as well! You should try making gingerbread! So yummy!


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