Wednesday, 24 March 2010

Bourbon Vanilla Ice Cream Cones!

What brought you here? The bourbon or the vanilla? The ice cream or the cones?
If it was all of the above, that's okay too. A balanced lifestyle leaves room for being a hedonist from time to time.
If you are going to have ice cream it might as well be the good stuff, not the giant containers of "frozen dessert". If they are not even allowed to call it ice cream, it can't be good.
Call it a celebration of Spring if you will - but truly I don't find ice cream to have a season. I will eat it in the dark, frigid dead of Canadian winter. What I do find reminds me of warmer times is the cone. It is ice cream cone weather. Come celebrate.

Real ice cream is very rich, a little goes a long way. Unlike store-bought, you won't feel like you need half a litre to be satisfied. Or is that just me?

Below is the recipe for David Lebovitz's Vanilla Ice Cream, to which I added 2 tbsp of bourbon. He has a variation with 3 tbsp, but I wanted it to be stiff enough to scoop for the cones.
The cones are made in a cone iron or press, like a skinny waffle iron. If you don't have one - don't worry - the recipe link has instructions for making them on a sheet pan.

Bourbon Vanilla Ice Cream
David Lebovitz, The Perfect Scoop


1 cup milk

A pinch of salt

3/4 cups sugar

1 vanilla bean

5 egg yolks

2 cup heavy cream

A few drops of vanilla extract

2 tbsp bourbon* add in just as you are about to churn the ice cream

Click here for the rest of the recipe on David Lebovitz's site.

Ice Cream Cones
David Lebovitz, The Perfect Scoop


1/4 cup (60ml) egg whites (about 2 large egg whites)

7 tbsp (85 g) sugar

1/2 tsp vanilla extract

1/8 tsp salt

2/3 cup (90g) flour

2 tbsp (30g) unsalted butter, melted

Click here for the rest of the recipe on YumSugar