CHOCOLATE BOURBON ICE CREAM

Chocolate Bourbon Ice Cream
Yield - 1 quart

3 cups whole milk
8 egg yolks
1 cup powdered sugar
1/2 cup dark cocoa powder
2 teaspoons vanilla
1/2 cup bourbon

Make sure the bowl of your ice cream maker is in the freezer the night before.
Add the milk to a medium saucepan and heat until warm.
While the milk is heating, whisk the egg yolks and powdered sugar together.

 
Add the hot milk into the eggs by laddlefills, whisking the egg yolks the entire time. Once most of the milk is incorporated into the eggs and they are warm, add the mixture into the pot on the stove.  Add the cocoa powder and whisk to combine. Heat and stir the ice cream base until it thickens. Remove from the heat and whisk in the bourbon and the vanilla.

Pour the mixture through a fine sieve and refrigerate until cold, I refrigerated overnight.

 
Churn the ice cream base according to the manufacturer's directions.
Spoon into a container and freeze until firm.

PINEAPPLE BUTTERMILK SHERBET

Pineapple Buttermilk Sherbet 

When you have extra buttermilk from making biscuits etc. make this. The stirring (frequently please) breaks up the larger ice crystals and gives it a creamer texture. Yes you can freeze it in an ice cream freezer if you like. If you do squeeze as much juice out of the pineapple as possible and stir in the pineapple itself when the freezing is complete.

2 cups buttermilk

1 can (20 ounces) Unsweetened crushed pineapple, undrained

3/4 cup sugar

½ tsp. Vanilla

In a bowl, combine all ingredients; stir until sugar is dissolved. Pour into a 9 inch square dish. Cover and freeze for 1 to 1 ½ hours or until mixture begins to harden.

Stir.

Freeze 3-4 hours longer or until firm, stirring occasionally. Remove from the freezer 20-25 minutes before serving.

10 serves.

　

BUTTERMILK ICE CREAM

BUTTERMILK ICE CREAM

1 3/4 cup heavy cream

1/2 cup granulated sugar

3 tablespoons honey

1 1/4 cup buttermilk

1 tablespoon bourbon (optional)

strawberries and a bit of granulated sugar for topping

In a small saucepan, warm the cream over low heat with the sugar and honey until the sugar is completely dissolved.  Place the mixture in a bowl and refrigerate until chilled through, 6 to 8 hours.

Stir the buttermilk and bourbon into the chilled sweetened cream.  Freeze according to your manufacturer’s ice cream maker instructions.  I churned my ice cream for about 30 minutes.  Once churned, transfer ice cream to a freezer-safe container and freeze overnight, or until firm enough to scoop.

Just before serving, toss together sliced strawberries and a few pinches of granulated sugar.  Allow to rest for 15 minutes at room temperature.  Scoop ice cream and top with strawberries and juice.  Enjoy!  

ZABAGLIONE ICE CREAM

Zabaglione Ice Cream

4 large egg yolks
1/2 cup sugar
1 cup whole milk
1 cup heavy whipping cream
6 tablespoons imported dry Marsala
2 tablespoons dark rum
1 teaspoon vanilla extract
　
Whisk yolks and sugar in medium bowl until thick, about 2 minutes. Heat milk and cream in medium saucepan over medium heat until mixture bubbles at edges. Gradually whisk hot milk mixture into yolk mixture; return to saucepan. Stir over medium heat until custard leaves path on back of spoon when finger is drawn across and temperature registers 170 degrees.

Process custard in ice cream maker. Transfer gelato to container. Cover and freeze until firm, at least 6 hours. (Can be made 2 days ahead. Keep frozen.)