Ice Cream Recipe
choose one scoop of: EGGNOG W/with gingerbread cookie, WHISKEY BARREL w/pecan honeycomb, BLOOD ORANGE Sorbet w/white chocolate sumac bark
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Ingredients
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Eggnog Ice Cream
Whiskey Barrel Ice Cream
Blood Orange Sorbet
Method
Eggnog Ice Cream
- 1
Prepare the Mixture
In a mixing bowl, combine eggnog, heavy cream, sugar, vanilla extract, and ground nutmeg. Whisk until well blended.
- 2
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until completely chilled.
- 3
Churn the Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 4
Add Cookies
During the last few minutes of churning, add the crushed gingerbread cookies.
- 5
Freeze
Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
Whiskey Barrel Ice Cream
- 6
Combine Ingredients
In a large bowl, mix together heavy cream, whole milk, sugar, whiskey, and chopped pecans.
- 7
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate for 2 hours until well chilled.
- 8
Churn the Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
- 9
Add Honey
In the last few minutes of churning, drizzle in the honey.
- 10
Freeze
Once churned to a soft-serve consistency, transfer to an airtight container and freeze for at least 4 hours.
Blood Orange Sorbet
- 11
Prepare the Syrup
In a saucepan, combine blood orange juice, sugar, and water. Heat over medium heat, stirring until the sugar dissolves. Bring to a simmer and then remove from heat.
- 12
Cool the Syrup
Allow the mixture to cool completely at room temperature, then refrigerate for at least 1 hour.
- 13
Churn the Sorbet
Pour the cooled syrup into an ice cream maker and churn according to the manufacturer's instructions until it reaches a slushy consistency.
- 14
Freeze
Transfer the sorbet to an airtight container and freeze for at least 4 hours until firm.
- 15
Prepare the Bark
Melt the white chocolate and spread it onto a parchment-lined baking sheet. Sprinkle with ground sumac. Allow to cool and harden before breaking into pieces.