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Wednesday, July 16, 2014
Recipe for Today: Bourbon Cherry Vanilla Ice Cream
This looked way too good not to post! Bourbon Cherry Vanilla Ice Cream, Enjoy!!!!
12 ounces cherries, pitted and quartered
1 tablespoon bourbon
2 tablespoons sugar
Bourbon Vanilla Ice Cream:
2 cups whole milk
1 tablespoon plus 1 teaspoon tapioca starch (also known as tapioca flour)*
1½ ounces (3 tablespoons) cream cheese, softened
⅛ teaspoon sea salt
1¼ cups heavy cream
⅔ cup sugar
2 tablespoons light corn syrup
1 vanilla bean, split, and beans scraped out
2 tablespoons bourbon
For the roasted cherries:
Preheat oven to 400 degrees.
Place cherries, 1 tablespoon bourbon and 2 tablespoons sugar in an 8 x 8 baking dish and roast for 30-35 minutes. Allow to cool to room temperature and then store in refrigerator until ready to use.
For the ice cream:
Get out three mixing bowls (small, medium and large). In the small bowl, whisk together 2 tablespoons of milk with the tapioca starch until smooth. Set aside.
Add the cream cheese and sea salt to the medium bowl and whisk until smooth. Set aside.
Make an ice bath in the largest bowl by filling it mostly with ice and a bit of cold water. Set aside.
In a large pot (at least 4 quarts so the milk mixture doesn’t boil over), stir together the remaining milk, cream, sugar, corn syrup and vanilla bean and seeds. Bring to a rolling boil over medium high heat. Boil for 4 minutes and remove from heat. Gently whisk in the tapioca starch mixture and return pot to heat. Bring the milk mixture back to a boil and cook for about a minute, stirring constantly. (The mixture will be slightly thickened.) Remove from heat.
Carefully pour the hot milk mixture into the medium bowl with the cream cheese and whisk until smooth. Stir in bourbon until incorporated. Place the medium bowl with the ice cream mixture into the ice bath in the largest bowl, being careful not to let any of the ice/water get into the ice cream mix. Let chill for at least 45 minutes or until cold, adding ice and water to the larger bowl if necessary.
Remove the vanilla bean from the ice cream. Pour into the ice cream maker and churn until thickened (about 25-30 minutes, depending on your machine).
Spoon some of the roasted cherries into the bottom of a storage container. Layer ice cream and cherries into container, finishing with cherries. Press a sheet of parchment paper on top of the ice cream and seal container. Freeze for at least 5 hours or until frozen through
*Makes about 1 generous quart of ice cream.
* you may substitute corn starch for the tapioca starch, if desired. *Author: adapted from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer