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'Tis the season for Wild Turkey
Meet my new favorite ice cream flavor. Vanilla bourbon. I looooove food made with bourbon. It all started with bourbon balls before I was even of legal drinking age. I have my friend Jen to thank for that. She deserves full credit for getting me hooked on the balls 14 or 15 years ago.
This is just regular homemade vanilla-bean ice cream with a generous splash of bourbon thrown in to, as they say, kick it up a notch. I kicked it up about eleven more notches by letting it melt into a fragrant puddle next to a slab of warm caramelized pear gingerbread.
Bourbon ball season doesn't technically start until November 1, but I've gotten a wee head start on the Wild Turkey bottle this year. This might become the first part in a series on bourbon-enhanced foods*. That is, if I'm willing to put in the hard work, the sacrifice, of making all those bourbon-laced goodies. The things I do for content you people!
*This originally read "bourbon-enhanced cooking," but that didn't seem quite right. I prefer to drink wine while I cook.
October 22, 2007 3:06 PM
That's funny. I made a huge pot of garlic mashed potatoes last night, which subsequently fueled a dream of making whiskey-infused mashed potatoes. (Is there such a thing?)
It makes sense in retrospect, since Tre and I were also imbibing generous pours of bourbon-limonata cocktails.
This sounds fabulous! You're reminding me of an old recipe for a chocolate bourbon pie and of bourbon whipped cream -- now that is a thing of beauty and I bet your ice cream tastes just like it.
I can't wait until Thanksgiving.
oh lordy. bring on the bourbon recipes! i've got a bottle of 105 proof wild turkey just waiting to be appreciated.
please do post whenever you try the butterscotch banana cream pie w/ bourbon. or just let me know when i should come over to try it. i'm flexible either way. :)