All shall be revealed in time…
1 cup heavy cream
1/2 cup buttermilk
1/2 cup butterscotch schnapps
1/3 cup sugar (or honey powder)
1/2 butterscotch (I use whichever butterscotch recipe I have recently made)
dash of salt
Mix all of the above well… Pour into an ice cream machine and let it churn! The consistency is a bit more liquidy than normal. Wait approximately a half hour to and hour (depending on how churned you want your ice cream to be). Pour into an airtight container and store in a freezer overnight. Ready to eat!
Yes, a mouthful and a mouthful of yum if my friends are to be believed… so how did I come up with this concoction?
3 cups heavy cream
1 cup of your favorite merlot
1 cup of sugar (or honey powder)
1 cup of fresh raspberries
1/2 bag of chocolate chips (I used semi-sweet)
Fairly simple ingredients… and the instructions not that difficult either:
1. Soak the raspberries in the merlot overnight in the fridge
2. puree the merlot / raspberries
3. strain the puree mix to remove the seeds
4. add heavy cream and sugar and mix
5. pour the mix into the ice cream churner / machine for a half hour or until preferred consistency
6. when ice cream is churned then either pack into container and place in freezer or start eating!
Earlier in the summer, I decided to clear out my alcohol stores… since I was already running low on the Butterscotch Schnapps, I figured it was time to clear that out. Which I did, and the below recipe was just a quick idea I put together and it turns out that people enjoyed it…
So here you go!
Butterscotch Schnapps Ice Cream
A friend of mine came to visit one weekend and on the way had stopped by to get some coffee at a Starbucks, he called me to ask if I was interested in anything. Promptly I replied that I wanted the following order:
Tall inside a Grande White Chocolate Mocha Frappucino with extra Whipped Cream and Javachips
Yes, I know I am terribly picky. I blame the “yuppie” in me.
Anyway, he brought the drink, and by the end of the evening I found that I never touched it and it was starting to melt quite a bit.
Since I was too lazy to drink I figured I would turn it into ice cream… and how did I achieve such an endeavor?
Well… In addition to the “Tall” drink… which I am going to approximate as about a cup and half… I also added:
– 3 cups of heavy cream
– 1-1/2 cup of honey powder (or sugar if you’d like)
– a dash of vanilla extract
Mix together, toss into an ice cream churner machine and go to town.
Time to make Starbucks coffee ice cream. Fairly simple mix and I ended up with quite a bit of ice cream that I ended up giving away and the response to said ice cream was overwhelming positive.
Seriously… sometimes I feel like I could just toss anything together and chances are it would come out good in the end…
So for a surprise anniversary party for a friend, the friend’s husband asked me to recreate Dole Whip as found at Disneyland, WDW, the Disney Resorts… etc.
A quick search online provided a lot of recipes of Dole Whip as others have attempted to recreate the feat, not a simple task. Searching some more revealed that the Disney companies actually use a pre-made mix for their Dole Whip that worked reasonably well.
The original recipe:
– 1-1/3 cup of Dole Whip Pre-Made Mix
– 2-2/3 cup of cold water
Mix well then pour the mixture into the ice cream machine and let it churn.
I know what you are thinking, this must be another boozy ice cream recipe from the “Ice Cream Happy Hour” book. Well I hate to bust your bubbles but it is not. In fact, what I have in my stores is actually some butterscotch schnapps that I used for cupcakes that I purchased regularly after wanting to try my hand at baking.
In fact I loved the schnapps so much that I continue to purchase it whenever I run out at home. So one day I was trying to figure out what I had in my pantry that I could use to make ice cream and the idea of trying my luck with a butterbeer ice cream using what I already have on hand seemed to be the perfect idea!
So off to the internets I went, searching and researching, reading and comparing all sorts of recipes that would first tell me how to make butterbeer… and then ice cream related recipes of other people’s trials and what worked.
However, there were pros and cons and all the recipe were non-alcoholic. Well poo.
Finally I found a recipe that was
2) appeared easy to change around
So as thus came the long sequence of trials and errors.
Anyway before I go on the method used for these types of ice creams has stayed relatively the same:
1) let fruit soak in alcohol for at least an hour or more
2) puree fruit in food processor
3) strain the puree mix through a strainer and into a pot
4) cook the strained puree mix over medium heat until puree mix turns into a jam-like consistency
5) pour the jam-like mix into a container and refrigerate until ready to be mixed with an ice cream base
So what do I use for an ice cream base? Well… something relatively simply like…
– 1 and 1/2 cups of milk
– 1/2 cup honey powder
– 2 to 3 cups of heavy cream
Essentially any vanilla ice cream base just without the vanilla extract.
So how did I get started?