It’s time for another
Fantastical Food Fight and with these 90+ degree days we’ve been having, the
theme this month is Ice Cream!
I wasn’t sure at first
if I’d be able or inspired to join in this month having just gotten back from vacation (I still want to share more about that but haven’t had the time!), but
I happened to get inspired by ice cream on vacation on the second day!
After a wild waterpark
day, we decided to stop at a local ice cream shop for a treat. The usual delicious flavors were there, plus
a few specials. The one that caught my
eye was titled “Exhausted Parent” and included Bourbon, coffee ice cream and
chocolate! So perfect!
Naturally, I got a
double scoop of Exhausted parent and decided I wanted to replicate it at home!
Having already dabbled
in infusing cream with coffee when I made my coffee-infused butter a couple
summers ago, I knew I wanted to get my coffee and whiskey (I didn’t have any
bourbon and I like whiskey better anyway) flavor by infusing the cream overnight
instead of adding extra liquids later on.
When I made my butter, I
had a bad, loose weave cheesecloth that caused a lot of angst, this time I had
a different brand (tightly woven) with much better results.
The no churn recipe
turned out beautifully and the flavors were on point! Plus I’ve got another recipe in the works
using this ice cream! Stay tuned!
Whiskey-Infused Coffee Ice Cream with Chocolate Chips (No Churn)
2 cups heavy cream
6 tablespoons dark roast
coffee, ground
1 tablespoon whiskey
1 (14 oz) can
sweetened condensed milk
1 teaspoon vanilla
bean paste
½ cup mini
semi-sweet chocolate chips
In a lidded bowl
or jar (not metal) stir together the coffee grounds, whiskey, and heavy
cream. Cover and refrigerate overnight.
Pour the cream
through a tightly knit cheesecloth to strain the coffee grounds from the cream. Squeeze to remove all of the cream from the
coffee grounds.
Place the cream
into a mixer fitted with the whisk attachment.
Whisk on high until stiff peaks form (do not over churn or you’ll end up
with coffee infused butter, yummy, but not what we’re after today)
In a separate large
bowl, stir together the sweetened condensed milk and vanilla bean paste.
Take a large
spoonful of the whipped cream (approximately 1 cup) and gently fold it into the
sweetened condensed milk mixture. Slowly
fold the whipped cream into the mixture, one large spoonful at a time until
fully incorporated. Lastly, gently fold
the chocolate chips into the mixture.
Cover the bowl tightly then freeze overnight.
Once frozen, scoop
and enjoy!
Boozy ice cream...YES!!! Faith, Hope, Love, & Luck - Colleen
ReplyDeleteI luuuurve the name exhausted parent! This sounds delicious.
ReplyDeleteI'm so glad you had a great trip. When I saw the title of this in the inlinkz I was betting that it was Cam's recipe LOL. It sounds amazing.
ReplyDeleteExhausted Parent - that is GENIUS!! :) It looks like a wonderful ice cream too. No churns are so versatile!
ReplyDeleteI love the idea of infusing the cream, that has to add a whole nother layer of flavor. I'm so going to try this when I pick up a bottle of rum.
ReplyDeleteI love the idea of infusing the cream. I tried it with evaporated milk while making mocha almond fudge and totally loved how strongly the coffee flavor shines out! I would skip the whiskey and try this... And that name "Exhausted Parent" had me in splits...
ReplyDelete