Oh holy crap. If you like whiskey, this is the best ice cream you’ll ever taste. No, seriously. It’s that good. Thanks to my friend Trixie for the inspiration. And to my husband for developing my love of whiskey.
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 5 egg yolks
- 3/4 cup pure maple syrup
- 1/8 cup whiskey (I used Maker’s Mark)
1. Pour cream into a large bowl and set a strainer on top of it. Set aside.
2. Combine milk and syrup in a saucepan and warm over medium heat for 2 minutes.
3. SLOWLY pour warm milk mixture into separate bowl containing egg yolks, stirring constantly. Continue until all the milk mixture is added to the eggs. This is called tempering your eggs.
4. Scrape egg/milk mixture back into saucepan and cook over medium heat until custard begins to form, again stirring constantly. It’s fairly obvious to tell when the mixture is thick enough…. the back of your spatula will be coated with the mixture when it’s ready. Don’t over cook this, or you’ll end up scrambling your eggs.
5. Pour egg/milk mixture through the strainer and into the cream. The strainer should catch any egg that cooked…. I usually end up with a tablespoon or so of egg in my strainer.
6. Add the whiskey. I started with 1/8 cup, but I will admit I added more after tasting. Just another splash. We like our whiskey.
7. Stir, cover, and chill the mixture in the refrigerator for at least 4 hours. Then, make the ice cream according to your machines’ instruction.
8. I added candied bacon as a topping. To candy the bacon, cut a few strips of cooked, organic, pastured bacon and throw them in a skillet with some brown sugar. I almost never use brown sugar, but decided to splurge today. Cook over medium-high heat until the brown sugar melts and coats the bacon. Transfer immediately to parchment paper to cool. Once cool,
crumble and spoon onto ice cream.