Feeling Crafty? Make This Bourbon Manhattan Homemade Ice Cream Recipe
The Coolhaus ice cream truck recipe book makes us drool every time. If you don’t have a truck in your city, you’re in luck: The founders shared a few of their best recipes with us, and you can try them at home.
Today’s featured recipe: Bourbon Manhattan Ice Cream. “This classic cocktail flavor is what happens when an ice cream social meets a sophisticated happy hour. The sexy smokiness of the bourbon fuses with a sweet zing from vermouth; syrupy Amarena dark cherries and bitters even it all out. The lingering finish brings up new notes of vanilla, oak, traces of cinnamon…the perfect scoop after a long day at the office,” founders Natasha and Freya told us.
Bourbon Manhattan Ice Cream
Makes about 1 1/2 quarts
Plain custard base (recipe follows)
2 tablespoons red vermouth (such as Cinzano or Martini)
1/4 cup bourbon
Dash of Angostura bitters
12 Luxardo maraschino or Amarena cherries, quartered (Find Amarena cherries at gourmet stores or online.)
1. Process base in an ice cream maker according to manufacturer’s
instructions. Add vermouth, bourbon, and bitters during last 2 minutes
2. Transfer to a bowl and fold in cherries.
3. Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving.
Plain Custard Base Recipe
Makes about 1 1/2 quarts
Use the freshest eggs available for best results. If possible, refrigerate the base for a full 24 hours— the longer, the better. We like to chill our bases in plastic or stainless-steel pitchers with airtight lids for easy pouring into the ice cream maker after chilling.
2 cups whole milk
2 cups heavy cream
1 1/4 cups granulated sugar
8 large egg yolks
1. In a 4-quart saucepan, combine milk, cream, and half of sugar. Set over high heat, and cook, stirring occasionally, until mixture comes to a
boil, about 5 minutes.
2. Meanwhile, in a medium bowl, whisk yolks and remaining sugar until smooth, heavy, and pale yellow, about 30 seconds.
3. When cream mixture just comes to a boil, whisk, remove from heat, and,in a slow stream, pour half of cream mixture over yolk and sugar
mixture, whisking constantly until blended.
4. Return pan to stovetop over low heat. Whisking constantly, stream yolk-cream mixture back into pan.
5. With a wooden spoon, continue stirring until mixture registers 165 to 180 degrees on an instant-read thermometer, about 2 minutes. Do not heat above 180 degrees or eggs in base will scramble. Mixture should be slightly thickened and coat back of spoon, with steam rising but not
boiling. (If you blow on the back of the spoon and the mixture ripples, you’ve got the right consistency.)
6. Pour base into a clean airtight container and refrigerate for 12 to 24 hours before using.
7. Use base within 3 to 5 days.
Once your ice cream is ready, create a sandwich! The Coolhaus author suggests her Double Chocolate Sea Salt cookies (recipe on page 190 of the book).
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