This ice cream is not for the faint of heart! If you love bourbon or apple pie or know anyone that does, this is a unique and decadent treat! —Elme Jordaan
- Serves 2 Quarts
- Bourbon Soaked Apples
Apples cored and diced (Golden Delicious or Granny Smith are best)
Bourbon (Bulliet or Makers Mark is best
Vanilla Pod -split open
- Ice Cream Base
Whipping Cream (or half and half)
Packed Brown Sugar
In This Recipe
- For the Bourbon Soaked: Soak the diced apples (you can leave the skins on!) in the Bourbon with the split vanilla pod and the cinnamon sticks in a air tight container. Put the container in the back of your fridge and let them muddle for a week. One week sounds like a long time, but the apples will hold their structure just long enough for all the flavours to meld into one delicious bourbony fantasy!
- After one week, drain the apples. Rebottle the bourbon, you wont regret it! Hold onto the vanilla pod for the Ice Cream base. Split the apples into 3 bowls. 2 bowls with 1 cup each and the remaining (roughly 2 cups) in the third bowl.
- 1 cup of the soaked apples should be blended and strained through a fine mesh sieve, set aside in the fridge. 1 cup should be kept raw and bourbony and refigerated. And lastly, the remaining 2 cups should be slowly sauteed with 2 tablespoons of butter and 1/2 cup of sugar until the sugar is melted and caramelized and your kitchen smells like heaven and then also refrigerate that mixture.
- Ice Cream Base: Whisk the egg yolks with the sugar and spices together until the sugar dissolves.
- In a large pot combine the milk and cream as well as the vanilla pod from the bourbon. Scrape the pod clean and add both the paste and the pod to the liquid. Bring the liquid to a simmer on a medium low heat. Once bubbling turn down the heat to low and remove the vanilla pod.
- Slowly, very slowly, add 1/2 a cup of the hot liquid to the egg yolks while whisking vigorously. Keep adding the liquid to yolks, all the while whisking, until you've split the mixture in half. Add the egg/ custard mixture to the remaining liquid in the pot and raise the heat slightly. Slowly simmer the custard until thickened and a nice layer is left behind on the back of a spoon.
- Build a quick ice bath and pour the custard into a bowl. Stir while in the ice bath until the base is at room temperature. Now add the blended and strained bourbon apple puree. Refrigerate the base for 4-8 hours and churn in any ice cream maker according to the manufacturers instructions
- Lastly, layer the churned ice cream with the chilled sauteed apples as well as the chilled raw apples. Store in freezer. ** For an extra decadent touch, crumble oatmeal cookies, toss them in a little butter and sugar and bake for 10 min. Let them cool and swirl them in along side the apples