I make regular use out of our ice cream maker, but lately have been wondering about a line of cocktail inspired ice creams. While I was hunting around for my favorite ice cream recipe book (Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery
I ended up dividing the ice cream into two portions; one for the kids, and one for the adults. The kid version was a delightful mint ice cream, that certainly tastes like it comes from real mint. My kids loved it. The bourbon in the adult version was very subtle, and the ice cream really benefited from a small pour over it. It is interesting to note that the bourbon version keeps extremely well in the freezer, and has a perfect ice cream consistency, whereas the non-bourbon version freezes a little harder. My wife says that the ice cream starts off very plant-like, but finishes really nicely. Does this mean I over-muddled? I swear I under-muddled, but perhaps that explains the green-ness of the ice cream; too much chlorophyll. Obviously, I need to take a cocktail class.
The Mustard Grill's recipe calls for Jack Daniel's, and notes that "purists would argue that Jack Daniel's is not a true bourbon and that it won't make a proper mint julep, but hey this is California." Since there is no other explanation on the choice, I decided to go with bourbon, and used Bulleit's in my ice cream.
Mint Julep Ice Cream
Adapted from Mustards Grill Napa Valley Cookbook
2 packed cups fresh mint leaves
1 1/2 cups milk
1 1/4 cups heavy whipping cream
6 egg yolks
3/4 cup sugar
Pinch of salt
1/4 cup Bulleit's Bourbon
1 teaspoon vanilla extract
Muddle the mint, or use the back of a large knife to bruise the mint leaves. Combine the mint with the milk and cream in a saucepan, and bring to a boil on high heat. Remove from the heat, and let steep for 20 to 30 minutes.
Strain the milk, and discard the mint. Whisk the yolks together with sugar and salt in a bowl. Add the hot milk mixture 1/2 cup at a time to the yolks, while whisking constantly. Return the mixture to the saucepan, and cook over a medium heat, stirring constantly for around 5 to 8 minutes, until it thickens enough to coat a wooden spoon (170 degrees). Remove from heat, and strain through a fine mesh seive into a bowl. Stir in whiskey and villa, and chill over ice. Cover when cool, and chill in a fridge until cold. Freeze in an ice cream maker according to manufacturer's instructions.
