I feel like the past couple weeks have really gotten away from me. Between work, the blog, more flipping car repairs…I haven’t really been doing much in the kitchen as of late. Which is not to say that we haven’t been eating, or that we’ve been eating out. I just haven’t been experimenting or finding new dishes to make. In fact, this Bourbon Stracciatella?
I made this about a month ago. And then promptly forgot about it in the freezer.
It’s not bad…Because of the alcohol, it’s a little more ice-crystal-ish than I’d like. Still, it’s ice cream, so it’s not bad.
It’s just not as good as I’d hoped it might be. If you like eggnog, you’ll no doubt like this. I went heavier on the bourbon, so if you don’t like that as a flavor, cut the amount you use in half.
In a 3-qt. saucepan, whisk together the cream, milk, salt and vanilla bean paste. Bring just to a simmer over medium heat.
In a medium mixing bowl, combine the egg yolks and the sugar. Whisk until thickened and pale yellow in color. Whisk about 1/3 C of the hot cream mixture into the eggs, then whisk the egg mixture back into the hot cream. Return to medium heat, and cook, whisking occasionally, until the mixture has thickened considerably, and coats the back of a spoon.
Strain the mixture into a heat-proof bowl through a fine-mesh sieve to remove any eggy bits, and allow to cool 5 minutes. Whisk in the bourbon, and cool to room temperature before refrigerating at least 8 hours, preferably overnight.
Process in an ice cream maker according to the manufacturer's directions. While the ice cream churns, melt the milk chocolate chips over low heat. Place the chocolate in a small zip-top bag, and place the bag in a small cup of hot tap water. After the ice cream has churned for about 15-20 minutes, remove the bag from the water, snip off a tiny corner, and drizzle the chocolate into the ice cream.
When the chocolate has been used and the ice cream finished churning, place in a container, and allow to ripen in the freezer for several hours.