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Author Notes: This ice cream combines the flavors of a doughnut--nutmeg, yeast and caramelization from frying--with a whiskey infused chocolate glaze. The wheat beer was initially included for the yeast element, but the beer flavor also works well. The glaze recipe is Alton Brown's (http://www.foodnetwork.com/recipes/alton-brown/chocolate-doughnut-glaze-recipe/index.html) with added whiskey. —Heights Eats
Makes 1 quart
Ice Cream Base
- 1 1/2 cups Whole Milk
- 5 teaspoons cornstarch
- 2 ounces cream cheese
- 1/8 teaspoon fine sea salt
- 1 1/4 cups heavy cream
- 2/3 cup sugar, divided
- 2 tablespoons light corn syrup
- 1/2 teaspoon freshly ground nutmeg
- 5 ounces (1/2 cup plus 2 TB) Bavarian hefeweizen, divided
Whiskey Chocolate Glaze
- 1/4 cup unsalted butter
- 2 tablespoons whole milk
- 1 1/2 teaspoons light corn syrup
- 1 teaspoon vanilla extract
- 1 cup confectioners' sugar
- 2 tablespoons good whiskey (I used bourbon)
- Combine 3 TB whole milk with the cornstarch in a small bowl. Set aside.
- Mix together cream cheese and salt in a metal bowl.
- Caramelize 1/4 cup of the sugar in heavy saucepan over medium-high heat until deep amber. Carefully add cream and whisk until combined.
- Add remaining milk, remaining sugar, corn syrup, ¼ cup hefeweizen and nutmeg. Heat until boiling, then boil for four minutes.
- Remove from heat and add cornstarch mixture. Return to the boil for one minute, until thickened slightly.
- Gradually add cooked mixture to bowl with cream cheese and whisk until combined. Add remaining hefeweizen. Chill.
- While churning the ice cream, make the glaze: heat first five glaze ingredients in a small saucepan until chocolate and butter are melted. Remove from heat and whisk in confectioners' sugar and whiskey. Hold at room temperature.
- Scrape glaze into ice cream during last five minutes of churning. Once ice cream is done churning, freeze in a plastic container.
- This recipe was entered in the contest for Your Best Ice Cream
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