Maple Whisky Walnut Ice Cream (#34)

1 11 2012

I’m hardly a whisky connoisseur, but over the past two years, I’ve made an attempt to learn a little.  Top lessons learned to date?

  1. Buy your whisky at the duty free shops at the airport — you can save upwards of 50%
  2. If you like your whisky on the rocks, considering buying an ice ball mold.  A giant ice ball keeps your drink from getting watered down too quickly.
  3. The taste of whisky is enhanced when served in a Riedel whisky glass.
  4. Notwithstanding #3, no glass could ever make me enjoy whisky that tastes like diesel.
  5. Whisky is an awesome ingredient for ice cream!
bottles of whisky, whiskey

Whisky – a perfect warming drink in the fall and a great ingredient for ice cream!

Fall is the definitely the time to introduce the taste of spirits and liqueurs into ice cream.  Maple Walnut Ice Cream is a classic flavour that I thought could be made just a bit more sophisticated by adding a few shots of whisky.  Indeed!  Sweet maple syrup, toasted walnuts, and smooth Scotch whisky make for a fantastic combination.  I used the Glenmorangie Nectar D’Or for this recipe, but feel free to use whatever you have on hand.  And if you like, top off your bowl of ice cream with an extra shot of whisky and drizzle of maple syrup!

Maple Whiskey Walnut Ice Cream (Makes about 1 L)

3/4 cup Grade B maple syrup (Grade B syrup has a darker, richer maple taste compared to Grade A varieties)
3 cups half-and-half cream
2 eggs
Pinch of sea salt
4 tablespoons whiskey
3/4 cup chopped walnuts, lightly toasted

Read the rest of this entry »





Mango Ice Cream with Chili Sea Salt a Community Pick on Food 52!

24 05 2012

What a day!  My Maple Bacon Chocolate Ice Cream is receiving fantastic reviews from a number of Unofficial Tasters, and I just found out on Twitter that my recipe for Mango Ice Cream with Chili Sea Salt was awarded with a “Community Pick” on Food 52!

Mango ice cream with chili sea salt

Mango Ice Cream with Chili Sea Salt: A “Community Pick” on Food 52!

Many thanks to the Food 52 Head Recipe Tester for choosing this recipe and for calling 52 Scoops “a little crazy”.  I will continue to strive to create both classic and crazily unusual ice cream recipes!





Maple Chocolate Bacon Ice Cream (#11)

24 05 2012

Bacon has made quite the appearance on the culinary scene lately.  Bacon topped doughnuts.  Bacon tacos.  Bacon banana breadBacon ale.  Bacon chocolate chip cookies.  Edible Canada, one of my  favourite restaurants in Vancouver, has even launched an entire bacon themed menu.  Every dish on the menu, savoury and sweet, incorporates bacon as an ingredient.   Heaven!  I can’t wait to eat my way through the menu.  In the meantime, I’m jumping on the bacon bandwagon and cranking a batch of maple chocolate bacon ice cream.

slices of bacon on butcher paper

Bacon, baby!

Quality ingredients are key for this recipe (well, for any recipe, really).  Be sure to use REAL maple syrup (not Aunt Jemina’s), a couple of thick slices of bacon from your local deli counter (stay away from the packaged, pre-sliced stuff), and premium dark chocolate that has at least 70% cocoa content (any less means it’s full of hydrogenated vegetable oil and sugar).

Result?  The perfect marriage of salty and sweet.  Trust me, this ice cream won’t last long in the freezer!

Maple Chocolate Bacon Ice Cream  (Makes about 1 L)

For the Maple Ice Cream:

3/4 cup Grade B maple syrup (Grade B syrup has a darker, richer maple taste compared to Grade A varieties)
3 cups half-and-half cream
2 eggs
Pinch of sea salt

For the Chocolate Covered Bacon Bits:

150 g bacon
70 g of premium dark chocolate Read the rest of this entry »








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