Looking for a unique treat to see you through the rest of Summer? How about booze-infused ice cream?
Here is the procedure I followed recently to make my own.
In a small bowl, collect the yolks of 3 eggs. Add some sugar to this bowl. I used 3/4 of a cup, but you can reduce that if you wish. Mix/whisk the contents of this bowl together.
At my local grocery store, there was coconut milk in cans from Thailand. In the refrigerated section they also had larger containers of what they were calling Coconut Beverage – which to me looked like coconut milk, so that’s what a bought. Besides it was cheaper in price…
In a saucepan on the stove, add 2 cups of Coconut Milk/Coconut Beverage.
To the saucepan add 1 cup of Half & Half cream.
Add 1/2 tsp Vanilla
Toss in a wee pinch of salt.
Slowly heat the saucepan. As the liquid gets warmer, take a few Tablespoons of it and add it to the egg/sugar bowl. This is called “tempering” and serves to slowly raise the temperature of the yolk/sugar mix to prevent the yolk from cooking.
Slowly dribble the warmed, tempered yolk/sugar mix into the heating contents of the saucepan. All you are looking to do is bring the saucepan to a low simmer (not a boil). Stir frequently as the saucepan heats.
At the simmer point, turn off the heat and place the saucepan in the fridge to cool.
Once cooled, add 5 Tablespoons of your favorite booze. I used some coffee / maple syrup Moonshine I had sitting on my shelf. Stir well.
Now, place the saucepan in the freezer. Every 30-45 minutes, open the freezer and stir the contents of the saucepan. After a couple hours, you will notice that the liquid is starting to set and firm up.
After several more hours, it will indeed have set up and you have booze-infused ice cream. No fancy ice cream making machine. Just a bowl, a saucepan and a freezer. That’s all !
If you are looking for a creamier version, consider using more cream and less coconut milk.