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Tuesday 25 February 2014

Vanilla Bourbon No-Churn Ice-Cream with Gingerbread Cookie Dough and a Maple Ripple

How do people take good photos of ice-cream?!?
Please forgive the ridiculousness of this recipe, it was dreamed up in the midst of a crazy fog of exhaustion & pain. All I could think about was raspberry ripple ice-cream with maple syrup instead of cheap raspberry jam. Slowly, over the course of many days obsessing, that simple concept grew to encompass bourbon & gingerbread cookie dough. I thought it was going to be too much when I first made it - I thought no-one would be able to cope with it & that it would be crazy. It actually works better together than you would think...although the bourbon is probably optional.

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
50g sugar
2 tbsps. bourbon
1 tbsp vanilla bean paste
1/2 tsp maple extract (optional)
1/4 tsp cream of tartar

Gingerbread Cookie-Dough

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 margarine
100g caster sugar
4 tbsps. honey, warmed

Maple Syrup Caramel

60ml maple syrup
120ml double cream

  1. 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.
  2. 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.
  3. 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.
  4. Whisk the egg whites with the cream of tartar until medium stiff peaks form.
  5. Whisk the egg yolks, sugar, vanilla bean paste & maple extract until doubled in volume & much paler.
  6. Whip the cream with the bourbon until soft peaks form.
  7. 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.
  8. 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
This usually takes about 4 hours to freeze really solid but it depends on a whole range of factors...
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?


  1. Oh my goodness...that sounds so yummy!!!

    1. It really is :) My brother managed to polish off most of the batch in like 2 days...x
      P.S. Let me know if you try this out, I'd love to hear what you make of it


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