Make Mine a Manhattan Ice Cream (a Rum Raisin Redo)

By • May 29, 2013 • 4 Comments



Author Notes: Certainly more goes into a Manhattan than whiskey and a cherry, but these two ingredients alone are almost enough for me. I like this recipe on its own, but a drizzle of dark chocolate syrup wouldn't hurt. Angela @ the well-worn apron

Food52 Review: The creaminess of a simple custard base, the whisper of whiskey, and the tart bite of cherries: this ice cream has it all. This frozen twist on a classic cocktail is just the thing needed after a long day out in the sun or stuck behind a desk. Do yourself and your taste buds a favor and invest in an ice cream machine (if you haven't already) simply so you can make this delicious dessert. Finish a bowl off with your favorite toppings or leave it plain; either way, you cannot go wrong.snowcitygirl

Serves 4 to 6

Manhattaned Cherries

  • 1 cup (packed) dried cherries
  • 1/2 cup rye whiskey, such as Wild Turkey
  • 1/2 cup sugar

Ice Cream Base

  • 8 large egg yolks
  • 1 cup sugar
  • 3 cups whole milk
  • 1 1/2 cup whipping cream
  • 1 tablespoon rye whiskey, such as Wild Turkey
  1. Make the Manhattaned cherries: Combine cherries, whiskey, and sugar in a small saucepan, and simmer until the cherries soften and the liquid reduces to a thin syrup, 7 to 8 minutes. Put the fruit and syrup into a medium bowl, stir occasionally to coat, and cool the fruit.
  2. Begin the ice cream base: Whisk egg yolks and sugar in large bowl until blended.
  3. Cook the milk and whipping cream in a large, heavy saucepan over medium heat until almost simmering. Remove the milk and cream from the heat and gradually whisk it into yolk mixture. Return mixture to saucepan. Stir over medium-low heat until custard thickens, about 15 minutes. Do not boil. Then add whiskey, strain custard into bowl, and cool. Refrigerate until cold.
  4. Transfer chilled ice cream base to ice cream maker and process according to manufacturer's instructions. Place ice cream in a storage container. Fold in cherries and freeze ice cream in covered container until firm, about 4 hours. (Can be prepared up to 3 days ahead.)
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Comments (4) Questions (0)

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Junechamp

about 1 year ago ChefJune

June is a trusted source on General Cooking.

Congrats on the CP! This is on my list for "very soon!"

Me.pie.cookbooks

about 1 year ago Angela @ the well-worn apron

Thanks. Hope you like it!

036

about 1 year ago aargersi

Abbie is a trusted source on General Cooking.

I love rum-raisin and now I am really quite sure I will love this too!!!

Me.pie.cookbooks

about 1 year ago Angela @ the well-worn apron

Let me know if you try it.