Bourbon Ice Cream with Cranberry Coulis
Categories
DessertsThe Episode
Cranberry Coulis
Ingredients
- 2 cups fresh cranberries
- 1 cinnamon stick
- 1/2 cup orange juice
- 1/2 cup grenadine syrup
- 1 tablespoon fresh ginger, peeled and grated
Directions
- In a sauce pan, place all ingredients for the cranberry coulis. Bring it to a boil, then simmer for at least 30 to 45 min.
- When cooked, remove cinnamon stick. Place half of the mix in a blender. Blend well.
- Remove from the blender and pour back into the other half. Mix well and refrigerate.
Ice Cream (make the day before)
Ingredients
- 3/4 cup heavy cream, whipped to form soft peak
- 6 egg yolks
- 1/4 cup granulated sugar
- 1 ounce Bourbon Dry Fly
- 2 egg whites, whipped to form soft peak
Directions
- Whip the cream and set aside. Whip the egg whites to soft peak and set aside.
- Combine sugar and egg yolks and whisk briskly until the mix is a light yellow to white color.
- Using a spatula, fold egg yolk mixture with whipped cream, then fold in the whipped egg whites, then fold in the bourbon. Make sure all ingredients are well combined. Place in freezer overnight.
Garnish
Ingredients
- 1/2 cup pistachios, nuts only, roasted and crushed
To Serve
Directions
- Place a scoop of the frozen cream in a small bowl and cover it with the cranberry coulis. Sprinkle with crushed pistachios.
