You're gonna want to write this down…

New Fashioned Ice Cream

Category: Recipe
Tag(s): , , ,

It’s only September 2nd, it’s not fall yet. I feel dizzy from the amount of pumpkin recipes I’ve seen already. I’ll admit, I have a bag of candy corn sitting on my counter, but it’s still not fall yet. So until then, one more ice cream recipe for the road!

This ice cream is based off of the Old Fashioned cocktail, (you can probably see where naming this ice cream was such a pain in the ass… couldn’t really call it “Old Fashioned Ice Cream”…) and it was Mike’s idea. That man loves him some Old Fashioned cocktails. I don’t really care for whisky (or rum, or vodka,) but put into a dessert and I’m allll over it.

Also, it’s been balls-hot (technical term) here in SoCal lately, ranging from high 80′s to low 90′s, which would be fine if we had A/C but… we don’t. And trying to photograph ice cream when it’s 89° in your apartment? Good luck with that. Luckily, this ice cream makes for an incredibly delicious and fantastic milkshake ;)

Ingredients for Old Fashioned Ice Cream
  • 4 large egg yolks
  • 8 oz white sugar
  • 1 C heavy cream
  • 1 C whole milk
  • 1 C half-n-half
  • 1/4 C Bourbon (I used Maker’s Mark)
  • 1/4 tsp vanilla extract, or 1 vanilla bean scraped out
  • 5 dashes of angostura bitters
  • 2 Tbsp orange zest
Instructions for Old Fashioned Ice Cream
  1. Pour all three milks into a pot, along with the orange zest, and heat slowly on the stove. If you’re using a vanilla bean, throw the seeds, and the pod itself into the pot so it will infuse the milk. If you’re using vanilla extract, hold onto it for now, we’ll add it later. When milk mixture starts to gently bubble, turn off heat.
  2. In a separate bowl, whisk egg yolks and sugar together until they’re light yellow and fluffy.
  3. While continuously whisking the egg yolk/sugar mixture, slowly add in 1 ladle of the hot cream. You’re tempering the eggs. “Tempering” slowly raises the temperature of the egg yolks, so that they don’t scramble. After incorporating about a third of the hot cream from the pot, pour the egg yolk/sugar mixture into the pot with the remaining hot cream, and whisk.
  4. Continue whisking until mixture reaches 175°F, and coats the back of your spoon. Turn off the heat. If you’re using vanilla extract, add it now. Also, add the 5 dashes of bitters.
  5. Pour into a bowl and allow to sit on the counter until it reaches close to room temperature (about 20-30 mins).
  6. When mixture is at room temperature, stir in the Bourbon, cover with plastic wrap, and pop it into the fridge until it’s nice and cold.
  7. Whip it up in your ice cream maker! (Follow the times listed in the instructions that came with your particular ice cream maker.)

This caramel recipe is pretty much my go-to recipe, with the addition of some bourbon, of course.

Ingredients for Bourbon caramel sauce
  • 4 tsp Bourbon – divided
  • 1 C white sugar
  • 2 Tbsp light corn syrup
  • 1 Tbsp butter (unsalted)
  • 1/2 C heavy cream
  • pinch of salt
Instructions for Bourbon caramel sauce
  1. Mix together the heavy cream with only 2 tsp of the Bourbon. Set aside.
  2. Pour white sugar, corn syrup, and the remaining 2 tsp of Bourbon into a pot. Stir together just until the ingredients are combined. Now STOP STIRRING. Turn the burner onto medium, and let bubble away until it turns an amber color.
  3. Once amber color is achieved, turn off the heat and move the pot to a cool burner. Add the cream/Bourbon mixture, and be careful! When the cream hits the hot caramel, it will bubble up! Once bubbling has subsided, turn heat back on, and cook for about 1 minute, and whisk in the butter and the salt.
  4. The caramel will thicken as it cools on the counter. When you store it in the fridge (in a squeezy bottle,) it will harden. To loosen it up, just put the squeezy bottle in a bowl of warm water for a few mins, or pop the squeezy bottle in the microwave (only if it is microwave safe! I don’t know whether or not I needed to specify that but… there you go.)

My plan is to start blogging a lot more… maybe about a lot of more personal things over on the “blog” section. A lot has been going on. And things are about to get even more crazy around here with school starting in a few weeks, and our wedding now being 8 months away. I’m not freaking out. Nope. I don’t fall asleep panicking or anything. Me? Naw. I’m totally cool. ::twitch::


Leave a Note

(will not be published)

*Required

One Note

  1. madscar says:

    Uau this is amazing..Love it! Thanks for recipe :)