Tag Archives: ice cream

Chocolate Whiskey Ice Cream

24 May

Some people say that inspiration is born of desperation, which is exactly what happens when it is cold and gloomy on a summer holiday and nothing sounds better than some coffee with Bailey’s.  Except that when the holiday lands on a Sunday and nobody thought of this ahead of time and you are in Minnesota, then you are out of luck because liquor stores are closed on Sundays.  It was on a day just like this that the recipe for Chocolate Whiskey Ice Cream was born.  My thought was that a little scoop of the ice cream would be PERFECT in coffee, except that it was so tasty that it never quite made it that far.

Although this ice cream technically meets my criteria for low-calorie at 201 calories/serving, a half cup size serving is not huge.  So, watch the portion size when dishing up.  Compared to other premium ice creams, it has about 1/3 fewer calories.  Which seems shocking because it sure does not taste low in calories, even relatively speaking.

A few notes about ingredients:
– The first time I made this, I used 2% milk.  It was really tasty.  The second time, I used raw milk and I could definitely taste a creamier difference.  Because I believe that convenience sometimes trumps all, use whatever is easiest for you.
– As far as whiskeys go, I have become partial to 2GINGERS.  It is really tasty in cooking, baking, and in cocktails.  It is versatile and pretty smooth.  I would totally recommend it.
– Have you tried the Dutch cocoa powder from Penzeys?  It is AMAZING.  If you’re ordering some to give it a try, might as well get some Sandwich Sprinkle while you’re at it.  Not needed for this recipe of course, but good on every other thing in the world.

Chocolate Whiskey Ice Cream
Serving size: 1/2 c.
Serves: 10

8 egg yolks, beaten
1 c. powdered sugar
3 c. whole milk
1/2 c. cocoa powder
2 t. vanilla
1 c. whiskey

In a large bowl, whisk together the egg yolks and powdered sugar until it is lighter in color (similar in color to butter) and texture.  Set aside.

In a double-boiler, heat the milk over medium heat.  Very slowly, add about 1/3 c. of warm milk to the egg mixture and keep mixing.  Adding the milk too quickly can result in cooked egg bits, so do it slowly and just keep the mixer moving.  Slowly mix in the cocoa powder and vanilla, mix until well blended.

Return the milk mixture to the double boiler and heat until thickened and coats the back of the spoon.  Stir the milk frequently to be sure it isn’t sticking to the bottom, and so that you can tell when it starts to thicken up.  If your double-boiler is small (like mine), do this step in two batches.

Remove from the heat and stir in whiskey.  Cover and refrigerate for a few hours.  When it is thoroughly cooled, churn in ice cream machine for about an hour.  Spoon into a container and freeze for a few hours.

Serve and enjoy.

Estimated calories:  201 cal/serving

Print it: Chocolate Whiskey Ice Cream

Notes:

  • You can substitute lower fat milk in this recipe, although it may change the texture a bit
  • I’ve also made this with chocolate chips instead of cocoa powder, and it was great.  In that case, omit the cocoa powder, and stir in the chocolate chips at the end, but before the whiskey.
  • Even after freezing, this ice cream has a texture similar to soft serve.
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Apple Gelato with Calvados

4 Jul

When we were in Paris, we had a very tasty dessert featuring Calvados, an apple brandy from France.  It was served poured over the top of an apple gelato that had a slightly limey taste.  As we ate the dessert, we alternated between smacking our lips and trying to figure out exactly what was in it so that we could recreate it once we were home.

This weekend, we gave it a try, and although I did not get it just right the results were delicious.  The resulting dessert was less citrusy but tasted more like apple pie.  It was creamy, flavorful, and a refreshingly light dessert that is the perfect end to a meal on a hot day.  Adding a little Calvados to the top adds a little extra flavor and creates a slightly boozy float.  The gelato is good enough to stand on its own, so feel free to omit the Calvados.  If you don’t have Calvados but still want to add something, I’d suggest using brandy or bourbon in its place. 

Apple Gelato with Calvados
Serves: 8
Serving Size:  1 scoop
 
 
2 granny smith apples, cored and diced
2 c. water
2 T. sugar
1/4 c. lemon juice
1 c. soy creamer
1 egg yolk
1/4 c. sugar
1/2 c. Calvados

Place apples, lemon juice, water, and 2 T. sugar in a pan.  Bring to a boil, then reduce heat and simmer for 30 minutes.  Remove from heat and let cool for a few minutes.  Pour into blender and puree until smooth.  Strain, reserving all of the liquid and discard the rest.

In a double boiler, heat creamer until very warm but not boiling.  In a small bowl, whisk together 2 T. of the hot creamer with the egg yolk, until well combined.  Add egg mixture to remaining creamer and whisk until combined.  Add sugar, and continue to stir until it thickens enough to coat the back of a spoon.  This usually takes about 10-15 minutes.

Remove from heat and combine the apple mixture and creamer mixture.  Cool in refrigerator for an hour, then churn in ice cream machine according to manufacturer’s directions.

When ready to serve, place a scoop of ice cream in each dish and top with 1 T. Calvados.

Estimated Calories:  125 cal/serving

Print it: Apple Gelato with Calvados