"Icy Cool"
This is such a good ice cream flavor. It’s
not all the time that ice creams can really take on the flavor of the alcoholic
drink they are based on. The peach schnapps really shines through in this one,
especially since I expected the cream and sugar to mask it.
This blog post is a whole month late. I
made this and we devoured it in waffle cones and then I totally forgot that the
recipe was not posted. So I’m back on the blog after a month break of not blogging
only to see that the recipe wasn’t even written let alone posted.
My cousin said she felt that the ice cream
would make her drunk. It tastes exactly like a peach schnapps mojito. It is so
very delicious. We really had a ball with this one, the peach schnapps and the
kick of the white rum really are present in every taste. The waffle cone was
the perfect vessel for this very adult ice cream. I Imagine this would make a
great dessert for a cocktail party
To take this ice cream to the next level
which I highly recommend. Strain out the mint leaves before churning and add
small cubes of fresh peaches, even canned peaches would still be good. Once the
mixture is churned and at soft serve stir the peaches in. It will be amazing to
chew on little peach bits while eating the cream.
Ingredients (printable recipe)
2 ½
cup Milk
1 ½
cup Cream
2/3 cup plus 2 tablespoon Sugar
2 ½
tablespoon Corn syrup
6 table spoon Cream cheese
1 table spoon plus 1 teaspoon Corn starch
2 tablespoon milk
1 table spoon vanilla extract
6-8 mint leaves
1 lime (juice)
1 tablespoon lime zest
4 shots Peach schnapps
2 shots Light rum
Instructions
- In a dish muddle together and bruise the mint leaves and lime zest and lime juice with the shots of peach schnapps and light rum
- In another dish make the cornstarch slurry by combining the corn starch and 2 tablespoon milk
- In a separate bowl lightly whisk the cream cheese
- Add the mint and peach schnapps mixture to the cream cheese
- In a pot bring to boil the cream, milk, sugar and corn syrup for 4 minutes exactly
- Once it’s been boiling for four minutes remove from the heat and stir in the cornstarch slurry
- Place back on the heat and stir allowing it to slightly thicken for a minute
- Pour the hot milk mixture into the bowl of cream cheese to dissolve it remove as much lumps as possible
- Add the vanilla to the hot milk mixture
- Pour contents into a zip lock bag
- Prepare a bowl filled with ice
- Place the zip lock bags in the ice bath and allow the mixture to completely cool
- (optional strain out the mint leaves)
- Churn the milk mixtures in an ice-cream maker
- Pour into a baking pan. press down parchment paper on the top surface of the ice-cream and allow it to harden for at least 4 hours in the freezer.
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