Make Ahead

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

May 29, 2013
3 Ratings
  • Serves 4 to 6
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

Test Kitchen Notes

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

What You'll Need
  • 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 cups 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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See what other Food52ers are saying.

  • ChefJune
  • aargersi
  • Angela @ the well-worn apron
    Angela @ the well-worn apron

4 Reviews

ChefJune June 20, 2013
Congrats on the CP! This is on my list for "very soon!"
Angela @. June 20, 2013
Thanks. Hope you like it!
aargersi May 31, 2013
I love rum-raisin and now I am really quite sure I will love this too!!!
Angela @. June 2, 2013
Let me know if you try it.