Brown Sugar Bourbon Ice Cream

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One of our favorite Christmas presents has been the ice cream maker that Rob’s parents gave us this year. Since it’s officially ice cream season, we finally decided to give it a try this week and made some vanilla ice cream with bites of Tagalongs, creating a peanut butter and chocolate flavor. It was good, but I wanted to try something more flavorful and unique.

After raving about our fun ice cream maker to my mom, she sent me a recipe that she saw for brown sugar bourbon ice cream with Theo chocolate from Floating Kitchen. It looked amazing, so we decided to give it a go.

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The bourbon is the focal flavor, but not overpowering, while the brown sugar makes it buttery and sweet. This recipe was softer and creamier than the first batch of ice cream we made, which I really enjoyed. It didn’t last long – between the two of us it only lasted five days. We will definitely make it again!

Brown Sugar Bourbon Ice Cream

Ingredients

  • 1 cup whole milk
  • 3/4 cup heavy whipping cream
  • 1/2 cup brown sugar
  • 1/2 tsp. vanilla extract
  • 5 egg yolks
  • 2 Tbsp. granulated sugar
  • 1/8 tsp. salt
  • 2 Tbsp. bourbon
  • 3 ounces dark chocolate, finely chopped
  • Ice cream maker

Directions

  1. To make the ice cream base, combine the milk, heavy cream, brown sugar and vanilla extract in a large saucepan over medium-high heat. Bring the mixture to a low boil.
  2. Meanwhile, whisk together the egg yolks and granulated sugar in a separate bowl, until the egg yolks become pale yellow and slightly thickened.
  3. Temper the egg yolks by whisking about a 1/2 cup of the boiling milk mixture into the egg yolks. Then add tempered egg mixture back into the saucepan with the milk mixture. Cook over medium heat, stirring constantly, until it begins to thicken and coats the back of a spoon, about 2 minutes.
  4. Remove from heat and pour into medium-sized bowl. Cover with cling wrap, pushing it all the way down so that it touches the surface of the ice cream base to prevent a skin from forming. Refrigerate until chilled, at least 4 hours or up to 24 hours.
  5. Once chilled, pour the ice cream base into the frozen canister of your ice cream maker. Add the bourbon and churn until the mixture is nearly frozen, about 20 minutes. Add chocolate and churn for additional 5 minutes, until evenly distributed.
  6. Serve and transfer remaining ice cream to a freezer-safe container to store in freezer. It makes 1 quart.

 

Homemade Guacamole

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Holy guacamole! With football season underway (Go Seahawks and Huskies!), there’s no better gameday snack than chips and dip. I love this simple guacamole recipe because it’s more about the avocado and not a green paste you buy at a store.

Ingredients:

  • 2 avocados
  • Half of a jalapeño,
  • 1 roma tomato
  • 2 Tbsp. onion
  • salt and pepper to taste

How to:

  1. Cut avocados in half, take out pits. Cut and scoop out into small bowl. Mash with fork until desired consistency (chunky or more of a solid mixture)
  2. Scoop out seeds of jalapeño. Dice jalapeño, roma tomato and onion. Mix into bowl with avocado until fully incorporated.

 

Homemade Lemonade

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Lemonade is a classic drink that takes us back to the lazy, hazy, crazy days of summer. When I was little, my sister and I would set up a lemonade stand at the end of our driveway in the hopes of making a little extra change. And I definitely mean a little. It was a fond childhood memory and part of the reason it has always been a favorite seasonal drink of mine.

Here is a traditional, tasty lemonade recipe that only requires 3 ingredients and is very easy to make. It has the perfect balance between tart and sweet. This refreshing drink makes me want to live in the south and sip this chilled concoction from a mason jar while sitting on a porch swing. Although I live in the city, I am a country girl at heart.

Ingredients:

  • 5 lemons
  • 1 cup sugar
  • 5 cups water

How to

  • Wash lemons and zest 2-3 of them. Set aside.
  • Juice lemons into a bowl. Then strain into measuring cup.
  • In a small saucepan over medium heat, add sugar, 1 cup water, zest and lemon juice. Simmer for about 5 minutes until sugar has dissolved. Remove from heat.
  • Pour into large pitcher and stir in remaining water. Add more depending on how tart or sweet you like it.

For a fun twist, add watermelon ice cubes!