So let me wish all a great St Patricks day and for those that do not celebrate this day, have a wonderful weekend. Enjoy some time with family, friends and good food.
Now in reference to good food, as you can see I have a recipe here for some delicious ice cream. The actual booze you put in it is personal preference. I used creme de cacao, which a white chocolate liqueur. The recipe below is the one as stated in the book and it suggests creme brulee liqueur. I did not have any and it is another obscure one that is not found at every liquor store.
This ice cream is one that had me wanting more. It is delicious by itself , but the idea of topping it with chocolate sauce has me thinking of a frozen Almond Joy-yum! I definitely need to go back and transfer it into little cups for individual servings for a pot luck. It will be hard to part with it. The recipe makes about 1 quart.
Boozy Coconut Almond Ice Cream
adapted from Glorious Liqueurs
Ingredients
1/4 cup of Liqueur Brule (or your preferred liqueur)
2/3 cup of chopped and toasted almonds
approximately 2 cups of milk
6 egg yolks
2 cups heavy cream
1/2 cup of sugar
1 2/3 cups of flaked sweet coconut, divided
Preheat the oven to 325 degrees. Line one baking sheet with parchment paper. Spread one cup of coconut on baking sheet. Toast coconut for a total of 5 minutes, but stir coconut ever 1 minute interval to keep from burning. Remove pan and turn off oven.
Place a saucepan over medium heat and fill with milk and toasted coconut. Stir and heat the mixture until it is scalding. Remove and let cool for 30 minutes. Then strain mixture through a sieve and discard the coconut. Reserve only 1 cup of the remaining milk. The recipe states that you may need to add some more milk to reach one cup, but I had to discard some.
Take the one cup of the cooled scalded milk and place it back in the saucepan. Add sugar and cream. Place it over medium heat and let come to a simmer and remove. Set aside.
Whisk the egg yolks together in a large bowl until just blended. Then whisk in 1/3 of the warm milk sugar mixture. Then slowly pour it in with the rest of the simmered milk/sugar mixture. Put saucepan back on low heat and whisk.
Continue to mix and whisk the mixture until it thickens and coats the back of a spoon. It should be close to a pudding consistency. Pour into a heat proof bowl and cover the surface of the custard to prevent a skin from forming. Place in refrigerator to chill for about 4-5 hours, mixture should be cold before further use.
Remove custard from refrigerator and stir in the liqueur until blended. Then fill your ice cream machine and follow manufacturers instructions. Stir in the remaining coconut and the nuts during the last 5 minute interval. Empty the ice cream into another container, cover and freeze to your desired consistency. I like my ice cream pretty frozen, so the picture was taken after freezing overnight.
**LAST YEAR: Cajun Boudin**
