Vanilla Bourbon No-Churn Ice-Cream with Gingerbread Cookie Dough and a Maple Ripple
|How do people take good photos of ice-cream?!?|
Technically this isn't an ice-cream, it's a Semifreddo which is a kind of frozen mousse thing from Italy. It's also the best way I have found of making great quality ice-cream without an ice-cream maker (I actually have an ice-cream maker but when I wake up on a morning with an overwhelming need to make ice-cream, the ice-cream maker is seldom ready).
Usually 'No-Churn' ice-creams need you to use condensed milk which, to my way of thinking, gives the ice-cream a marginally cloying texture &...I hate the taste of condensed milk okay? I just find it over powdering & gross. This has no condensed milk & just tastes like ice-cream (crazy vanilla bourbon, maple syrup ripple, gingerbread cookie dough ice-cream)
& has great texture. My brother's comment the first time I made it was that it was 'just like shop bought'...not flavour-wise but consistency wise.
I don't agree, I think it's richer, plus there is this indefinable quality to it...there's something really luxurious about the texture. It's pretty much the same texture as churned, homemade ice-creams...
If you have a compromised immune system you probably know better than I do how much raw egg you should be having, I would assume that you shouldn't be eating this although my immune system is not great & seems to be coping...but then again my greed probably plays a part in that lol.
Vanilla Bourbon No-Churn Ice-Cream with Gingerbread Cookie Dough & a Maple Ripple
Ice Cream Base
315ml double cream
3 eggs, separated
2 tbsps. bourbon
1 tbsp vanilla bean paste
1/2 tsp maple extract (optional)
1/4 tsp cream of tartar
225g plain flour
2 tsp baking powder
2 tsp bicarbonate of soda
1 tbsp ground mixed spice
2 tbsps. ground ginger
2 tsps. ground cinnamon
100g caster sugar
4 tbsps. honey, warmed
Maple Syrup Caramel
60ml maple syrup
120ml double cream
- Heat the maple syrup until a smoking boil (when the bubbles of boiling maple syrup burst & release a little steam/smoke stuff). Pour in the double cream & stir until everything is fully combined. Remove from the heat & allow to cool.
- Place the cookie-dough dry ingredients into a bowl & rub through the margarine. Stir in the sugar & honey & then refrigerate. Break into bite-sized pieces for the ice-cream & bake any remaining dough at 200 C, 400 F or Gas Mark 6 until just cooked.
- For the ice-cream get out 3 bowls, putting the cream in the largest, the egg whites in one bowl & the egg yolks in the last one.
- Whisk the egg whites with the cream of tartar until medium stiff peaks form.
- Whisk the egg yolks, sugar, vanilla bean paste & maple extract until doubled in volume & much paler.
- Whip the cream with the bourbon until soft peaks form.
- Fold the egg yolk mixture into the cream. Fold in the egg whites one third at a time until fully combined, taking care not too knock out too much air.
- Fold through the gingerbread cookie dough & then transfer into a container to freeze it, remembering to ripple the maple syrup caramel between the layers of ice-cream
If you have any of the maple syrup caramel left, it is great to serve with the ice-cream but it is also CRAZY addictive. I could literally eat it with a spoon....I have literally eaten it with a spoon. Is that gross?