Peach Lambic Float with Whiskey Ice Cream
Ingredients
Ice Cream Base
-
¼
vanilla bean
vanilla bean
-
¼
cup
white granulated sugar
-
1
cup
whole milk
-
2
tablespoons
brown sugar
-
¼
teaspoon
salt
-
4
large
egg yolks
-
1
cup
heavy cream
-
3
tablespoons
whiskey or bourbon
Float
Instructions
- Prepare an ice bath with ice cubes and water in a large bowl.
- In a medium saucepan, combine vanilla bean, whole milk, and brown sugar, heating until the sugar dissolves.
- Whisk warm milk into the beaten egg yolks, then return the mixture to the saucepan and cook until thickened.
- Strain the custard into a bowl over the ice bath, then stir in heavy cream and whiskey.
- Let the mixture cool to room temperature, then refrigerate for 4 to 5 hours until cold.
- Churn the cold custard in an ice cream maker according to the manufacturer's instructions.
- Transfer ice cream to a container and freeze until firm, about 4 to 8 hours.
- Serve the whiskey ice cream topped with peach lambic.
Nutrition Facts (estimated)
Servings
1 ½ pints of ice cream
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
4g
Sodium
20mg
Cholesterol
20mg
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