MINT JULEP MILKSHAKE
Mint and bourbon were meant to be together, especially in this frozen drink inspired by the cocktail.
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 1 large or 2 small milkshakes
Number Of Ingredients 5
Steps:
- Refrigerate 1 large or 2 small glasses to chill. Blend the ice cream, bourbon and liqueur in a blender on medium-high speed until the mixture is uniform and creamy, about 1 minute. Pour it into the chilled glass(es), top with whipped cream and garnish with mint leaves.
MINT JULEP ICE CREAM
My rule of thumb is "If something tastes good, it will taste even better if you turn it into ice cream." Hence my passion for coffee ice cream-and this divine take on everyone's favorite Kentucky Derby Day libation. The better the bourbon, the better the ice cream. We serve this with shortbread, but it's good with any type of cookies. Shaved or grated bittersweet chocolate would be a delicious addition.
Yield makes about 2 quarts
Number Of Ingredients 6
Steps:
- Heat the heavy cream, 1 cup of the half-and-half, and the mint in a 2-quart saucepan over medium heat until it is just on the verge of boiling. Turn off the heat, cover, and let it steep for about 30 minutes. Strain the cream into a small bowl. In a large bowl, whisk together the egg yolks and sugar until the mixture is pale yellow. Slowly whisk the cream into the egg mixture and return it to the same saucepan. Cook over medium-low heat, stirring, until the custard has thickened enough to coat a wooden spoon.
- Strain the custard into a bowl and cool in an ice bath, then add the remaining 3 cups of half-and-half and the bourbon.
- Freeze in an ice cream maker according to the manufacturer's instructions.
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