by Kathy Douglas | Jul 23, 2024 | Frozen Desserts
Celebrate the USA in the Olympics with these delightful homemade chocolate bourbon popsicles. Made from a rich, creamy melted chocolate mixture and infused with Kentucky bourbon, these frozen treats are finished with a drizzle of melted chocolate and topped with patriotic sprinkles. You can easily enjoy these popsicles without the bourbon for a non-alcoholic version.
8 ounces high high-quality dark chocolate
1 ½ cups whole milk
½ cup cream plus 2 tablespoons, divided
¼ cup sugar
2 tablespoons unsweetened cocoa
1 teaspoon vanilla
Pinch kosher salt
2 tablespoons good-quality bourbon, optional
2 teaspoons corn syrup
Decorative sprinkles, optional
Finely chop up 6 ounces of the chocolate and place in a blender. Place a pan on the stove over medium heat and add the milk, ½ cup cream, sugar, and cocoa. Bring to a light simmer, remove from heat, and immediately pour over chocolate in the blender. Add the vanilla, salt, and bourbon (optional) and allow to sit for 3-5 minutes to soften the chocolate. Turn the blender on and blend until chocolate mixture is smooth. Let the blender sit for a few minutes so any foam on the surface can dissipate.
Pour into eight 3-ounce ice pop molds or paper cups. Reserve any extra liquid and store it in the refrigerator to make more pops. Freeze the pops for about 1 hour before inserting wooden sticks, then freeze for 24 hours.
Line a sheet tray with parchment and place it in the freezer. Remove the pops from the molds and place them on the parchment-lined sheet tray. Freeze for 1 hour. Use the molds to make pops with any extra chocolate mixture, following the steps prior.
Add the remaining 2 ounces of chopped chocolate, 2 teaspoons corn syrup, and 2 tablespoons cream in a microwave-safe measuring cup. Microwave on low in 30-second intervals until just starting to melt. Whisk until the chocolate melts and the mixture is fluid. Remove the sheet tray with the pops from the freezer and drizzle with the chocolate. Immediately sprinkle with decorative sprinkles (if using) and freeze the pops again for 30 minutes. Do this step quickly since the chocolate sets when it contacts the cold pops.
Serve or bag the pops in small individual bags and return to the freezer to save for later. Follow the directions again to make any more pops with the left-over liquid. Makes 8-12 pops.
by Kathy Douglas | Aug 26, 2019 | Desserts, Frozen Desserts
Celebrate a 4th of July dinner, picnic, or party with these fun, boozy homemade chocolate bourbon popsicles. Made with a melted chocolate creamy mixture and Kentucky bourbon, we topped the frozen treats with a drizzle of melted chocolate and some patriotic sprinkles.
INGREDIENTS
8 ounces high quality dark chocolate
1 ½ cups whole milk
½ cup cream plus 2 tablespoons, divided
¼ cup sugar
2 tablespoons unsweetened cocoa
1 teaspoon vanilla
Pinch kosher salt
2 tablespoons good-quality bourbon
2 teaspoons corn syrup
Decorative sprinkles, optional
INSTRUCTIONS
Break up 6 ounces of the chocolate and put into a high-speed blender. Whisk together the milk, ½ cup cream, sugar, and cocoa. Bring to a light simmer, remove from heat and immediately pour over chocolate in the blender. Add the vanilla, salt, and bourbon and allow to sit for a 3-5 minutes to soften chocolate. Turn the blender on and blend until chocolate mixture is smooth. Let the blender sit for a few minutes so any foam on the surface can dissipate.
Pour into eight 3-ounce ice pop molds or paper cups. Reserve any extra liquid, store in the refrigerator to make more pops. Freeze the pops for about 1 hour before inserting wooden sticks. Freeze for 24 hours.
Line a sheet tray with parchment and place in the freezer. Remove the pops from the molds and place on the parchment lined sheet tray in the freezer. Freeze for 1 hour.
Add the remaining 2 ounces of chocolate with 2 teaspoons corn syrup and 2 tablespoons cream in a microwave safe measuring cup. Microwave on low in 30 second intervals until just starting to melt. Whisk until the chocolate mixture is fluid and all the chocolate is melted. Remove the pops from the freezer and drizzle with the chocolate. Immediately sprinkle with decorative sprinkles (if using) and freeze the pops again for 30 minutes. Do this step quickly since the chocolate sets when it contacts the cold pops.
Serve or bag the pops in small individual bags and return to the freezer to save for later. Follow the directions again to make any more pops with the left-over liquid. Makes 8-12 pops.
by Kathy Douglas | Aug 5, 2019 | Desserts, Frozen Desserts
Seasonal fresh plums make a brilliant contrast to our Ginger Gelato. Made using grated fresh ginger, the ice cream has a clean fresh taste to contrast against the sweet, tart Plums. It’s the perfect way to cool off on a hot day.
INGREDIENTS
2 cups whole milk
1 cup heavy cream
2″ piece of ginger, peeled, and grated
Pinch of salt
4 egg yolks
¾ cup sugar
One recipe of candied plums (below)
INSTRUCTIONS
In a heavy bottom saucepan, combine the milk, cream, fresh ginger, and salt. Place over medium-low heat and cook, stirring occasionally until bubbles start to form around the edges and the mixture reaches 170 degrees. Remove from the heat, cover, and set aside to infuse the ginger for one hour. Pour the milk/cream mixture through a fine mesh sieve to strain out the ginger pieces, pressing on the ginger to extract all the liquid. Return the strained liquid to the pan and reheat to 170 degrees.
In a bowl, whisk the egg yolks until smooth. Gradually add the sugar and whisk until the mixture is thick and pale yellow and the sugar had dissolved into the eggs. Temper the eggs by slowly adding the hot milk/cream while whisking constantly. Return the mixture to the pan and cook over low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and it reaches 185 degrees. Do not boil.
Fill a large bowl with ice. Place a medium bowl in the center of the ice. Pour the mixture through a fine mesh strainer into the clean bowl set over the ice and cool completely, stirring occasionally. When cooled, cover, and refrigerate overnight.
The next day pour the custard into an ice cream maker and freeze according to manufacturer’s instructions. Layer the ice cream and candied plums in an ice cream storage container. Freeze until firm; makes 6 servings.
Candied Plums
INGREDIENTS
1 Tbs. unsalted butter
⅓ cup granulated sugar
1 teaspoon cinnamon
Large pinch kosher salt
5 firm medium plums, each cut into 10 wedges
INSTRUCTIONS
In a 12-inch heavy-duty skillet, melt the butter over medium heat. Add the sugar, cinnamon, and salt. Swirl the pan to moisten and dissolve the sugar. Carefully add the plum wedges to the pan, spreading them out evenly. Set the pan over medium heat and cook, shaking the pan every 30 seconds or so, until the plums start to release their juices, 2 to 3 minutes. Turn the plums with tongs and cook until soft (but not mushy) and golden brown along some of the cut edges, 2 to 3 minutes more. Remove from the heat and cool to room temperature then refrigerate until very cold.
by Kathy Douglas | Nov 12, 2018 | Frozen Desserts
Sure, it’s cold outside. But we’re still eating frozen dessert because nothing beats the combination of freshly-made smooth and creamy pumpkin gelato and crunchy crushed gingersnap cookies. So get out that homemade ice cream freezer and join us. You won’t be sorry.
INGREDIENTS
1 cup pumpkin purée
1 1/2 cups whole milk
1 cups heavy cream
1 1/2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
Pinch of salt
1 tablespoon vanilla extract
4 large egg yolks
1/2 cup granulated sugar
1/2 cup dark brown sugar
2 tablespoons maple syrup
Crushed gingersnaps
INSTRUCTIONS
Freeze the work bowl of an ice cream maker according to the manufacturer’s instructions. Set a small metal bowl into a large bowl filled with ice.
Combine the pumpkin purée, milk, cream, spices, salt, vanilla, and pumpkin flavor in a saucepan. Set the pan over medium heat, and bring the mixture just to a boil. Remove it from the heat.
Beat together the egg yolks and sugars until light and airy.
Slowly add half the warm pumpkin mixture into the egg yolk mixture, whisking to temper the warm mixture into the eggs. Pour the yolk/pumpkin mixture back into the saucepan and cook over low heat, stirring until the custard thickens and coats the back of a spoon. It should register between 170°F and 180°F on a digital thermometer.
Pour the mixture into the small bowl set into the large bowl filled with ice; occasionally stir to cool the mixture, then refrigerate overnight.
The next day, transfer the custard to an ice cream maker. Freeze according to the manufacturer’s instructions. When frozen, transfer to a container in thirds while layering in the maple syrup and crushed ginger snaps. Freeze for 3-4 hours before serving. Makes about 1 quart.
by Kathy Douglas | Jul 16, 2018 | Frozen Desserts
It’s hot out there and time to cool off with this tasty treat. Deliciously creamy lemon gelato dotted with fresh seasonal peaches and stuffed in a crispy ginger cookie we coated in Bourbon Vanilla Sugar. You can’t get any cooler than these summer ice cream sammies.
Cookies
INGREDIENTS
1 ⅓ cups bread flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon powdered ginger
1 stick unsalted butter, at room temperature
¾ cup sugar
1 large egg
1 teaspoon vanilla extract
¼ cup Bourbon Barrel Foods Bourbon Vanilla Sugar or Turbinado sugar
INSTRUCTIONS
In a medium bowl, whisk together the flour, baking powder, salt, and ginger.
Using a stand mixer, or hand mixer, beat together the butter and sugar until the butter is light and fluffy and the sugar has dissolved. Add the egg, vanilla extract, and combine until smooth.
On low speed, slowly add the flour mixture and blend until just incorporated. Cover and refrigerate the dough for a minimum of 4 hours or up to 24 hours.
When ready to bake, preheat the oven to 375°F. Line two baking sheets with parchment paper. Roll the dough into 1” diameter balls, then roll the dough balls in the Bourbon Vanilla or Turbinado sugar. Place the dough 2″ apart on the prepared baking sheets. Use a flat-bottom glass or cup, flatten the dough balls to ⅜” thick. Place the dough in the oven and bake for 14-15 minutes or until lightly browned. Remove from the oven, and cool on the sheet tray for five minutes. Transfer to a rack to cool completely.
Lemon Peach Gelato
INGREDIENTS
2 small fresh peaches
2 cups whole milk
1 cup cream
1 large lemon
6 large egg yolks
½ cup sugar
INSTRUCTIONS
Cut the peaches in half and remove the pit and any hard interior pieces. Cut the peach halves into a small dice. Place on a parchment lined sheet tray, in one layer, preferably not touching. Place in the freezer.
Combine the milk and cream in the saucepan. Using a vegetable peeler, carefully remove in strips the yellow part only on the outside of the lemon and add to the saucepan with the milk/cream mixture. Place over medium heat and cook until steaming, be careful not to let the mixture boil. Remove from the heat, cover, and allow the lemon to infuse for 20 minutes.
In a medium bowl, whisk together egg yolks and sugar until the mixture turns light yellow and the sugar has dissolved into the eggs. Pour the infused milk through a fine mesh strainer into the egg mixture, a small amount at a time, whisking until thoroughly combined.
Pour the mixture into a clean saucepan, and place over medium-low heat. Stir constantly with a wooden spoon until a thick custard forms that coat the back of the wooden spoon, about 10 minutes. Be careful not to overheat.
Place a smaller bowl in a large bowl filled with ice. Strain the custard through a fine-mesh sieve into the small cold bowl. Stir occasionally to cool the mixture, then cover and place in the refrigerator and keep cold until well chilled, about 3-4 hours or preferably overnight.
Freeze in an ice cream maker according to manufacturer’s instructions. When the gelato is almost completed, add in the small diced frozen peaches. Place in a freezer container and freeze 2-3 hours.
To Assemble
Set the gelato out of the freezer for 10-20 minutes or spreadable. Spread two tablespoons of gelato on the side of one cookie. Top with another and freeze until solid, about 30 minutes. Make 10 cookie sandwiches with extra gelato.
by Kathy Douglas | Nov 21, 2017 | Frozen Desserts
A perfect holiday treat – ginger infused gelato accented with a cranberry sauce swirl. We whisked leftover Thanksgiving cranberry sauce with maple syrup and added it with bits of candied ginger to give this cool treat some spicy heat.
INGREDIENTS
2 cups whole milk
1 cup heavy cream
2″ piece of ginger, peeled and sliced into 1/4″ rounds
Pinch of salt
4 egg yolks
¾ cup sugar
1 cup cranberry sauce
3 tablespoons maple syrup
¼ cup very thinly sliced candied ginger
Finely sliced candied ginger for garnish
INSTRUCTIONS
In a heavy bottom saucepan, combine the milk, cream, fresh ginger, and salt. Place over medium-low heat and cook, stirring occasionally until bubbles start to form around the edges and the mixture reaches 170 degrees. Remove from the heat, cover, and set aside to infuse the ginger for one-two hours. Pour the milk/cream mixture through a fine-mesh sieve to strain out the ginger pieces, pressing on the ginger to extract all the liquid. Return the strained liquid to the pan and reheat to 170 degrees.
In a bowl, whisk the eggs until smooth. Gradually add the sugar and whisk until the mixture is thick and pale yellow and the sugar had dissolved into the eggs. Temper the eggs by slowly adding the hot milk/cream while whisking constantly. Return the mixture to the pan and cook over low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and it reaches 185 degrees. Do not boil.
Fill a large bowl with ice. Place a medium bowl in the center of the ice. Pour the mixture through a fine mesh strainer into the clean bowl set over the ice and cool completely, stirring occasionally. When cooled, cover, and refrigerate overnight.
The next day in a small bowl whisk the cranberry sauce with the maple syrup. Set aside.
Pour the custard into an ice cream maker and freeze according to manufacturer’s instructions. During the remaining 5 minutes of freezing, add the chopped ginger. During the last 30 seconds, add half the cranberry sauce mixture. Transfer the ice cream to a freezer-safe container, layering with the remaining cranberry sauce, and place in the freezer for at least four hours before serving. Makes 8 servings.
Recent Comments