Savory Simple has gotten a makeover! I’ve been on a blogging hiatus for the past few weeks so I could focus on fine tuning the new design. I hope you all love it as much as I do. Homemade ice cream is one of my absolute favorite things to prepare, and I can think of no better way to celebrate my new website. I’m absolutely smitten with it.
I’ve gotten rid of the sidebar completely, which I realize might confuse some people at first who are used to browsing more typical recipe site layouts. As I was contemplating the design, I realized that everything in the sidebar is typically redundant information. The navigation menu follows the page downward, so you can easily browse to other sections of the website at any time.
If you hover over “Recipes” on the navigation menu, you’ll see one of my favorite new features on the site. You can now browse recipes either by category, or look at a scrolling gallery of all my recipes in one location:
Right next to that is the “Umami” page, which is where you’ll find all of the special extras on my site like tutorials. Keep an eye on that page, as there will be a lot of new features showing up over the next few months.
For now, let’s move on to the recipe. I was torn between chocolate bourbon ice cream and chocolate malt ice cream, so I decided to throw all three flavors together and see what happened. Sometimes that works and sometimes it doesn’t. Lucky for me, good things happened. Malt has a flavor reminiscent of caramel, and it plays off both the delicate sweetness of the milk chocolate and the charred spiciness of the bourbon.
Alcohol lowers the freeze point of ice cream, creating a softer consistency that’s easy to scoop right out of the freezer. If you want to minimize the bourbon flavor so it’s more of a back note, use 2 tablespoons. If you want a more assertive flavor, use 3 tablespoons. If you’re not a fan of milk chocolate, you can swap it out for equal amounts of semisweet or bittersweet chocolate. I used baking chips, but you can also purchase bars of baking chocolate and chop them up to use in the ice cream base.
Yields approximately 1 quart
4 hrPrep Time
5 minCook Time
4 hr, 5 Total Time
- 6 ounces milk chocolate baking chips (see notes)
- 8 large egg yolks
- 3/4 cup granulated sugar
- 1/4 cup malted milk powder
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1 1/2 teaspoon pure vanilla extract
- 2-3 tablespoons bourbon (see notes)
- Place the chocolate baking chips in a large bowl and set aside.
- In a separate large bowl, whisk together the egg yolks, sugar and malted milk powder until smooth.
- In a medium-sized saucepan, heat the heavy cream, whole milk and vanilla extract over medium-high heat. When the mixture begins to simmer, turn the heat to low. Ladle about half of the cream into the yolk mixture while whisking (this will prevent the eggs from scrambling). Pour the mixture back into the saucepan, using a heatproof spatula to scrape any remaining egg yolk into the pot. Stir in the bourbon.
- With the heat still on low, stir the mixture until it has thickened slightly and coats the back of the spatula, approximately 3-5 minute. Remove from the heat, and then very slowly pour the hot mixture into the bowl with the chocolate chips, stirring to combine.
- Continue stirring until the chocolate has melted completely and incorporated with the hot liquid.
- To remove any bits of chocolate that didn’t properly dissolve, pour the mixture through a fine mesh strainer into a clean bowl or quart-sized liquid measuring cup. Press plastic wrap directly against the surface of the liquid and place in the refrigerator to chill until very cold, preferably overnight.
- Prepare in an ice cream maker according to the manufacturer's instructions. The ice cream will be soft right out of the machine due to the alcohol. Continue chilling in the freezer for a firmer consistency.
Use 3 tablespoons of bourbon if you really want to taste the alcohol. 2 tablespoons will have a more subtle flavor, but the bourbon will still have a wonderful softening effect on the ice cream.
Bittersweet or semisweet chocolate may be substituted for the milk chocolate. Each will result in a different level of sweetness and chocolate intensity. Milk chocolate will be the sweetest (though not cloying) with a milder chocolate flavor. Bittersweet chocolate will result in a less sweet ice cream and more intense chocolate flavor. Semisweet falls somewhere in the middle.