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Recipe: Bourbon-Pluot Gelato
Jul. 27th, 2011 10:45 pm
| Recipe: Bourbon-Pluot Gelato |
Recipe Type: Dessert
Author:
Prep time: 10 mins
Cook time: 65 mins
Total time: 1 hour 15 mins
Serves: 6-10 depending on size of scoops.
This is a delicious cool summer treat made with bourbon and pluots.Gelato makers use about 1.5 cups of liquid plus additional ingredients. For a standard ice cream maker, approximately doubling the recipe should work.
Ingredients
- 1/2 cup whole milk
- 1/2 cup half & half
- 1/2 cup heavy cream
- 1/4 + 1/4 cup sugar (any kind will do)
- 2 ripe pluots
- 1/2 cup water
- 1/2 tsp vanilla
- 2 egg yolks
- 1/4 cup whole fresh sage leaves
- 1/4 cup bourbon (I used Buffalo Trace)
Instructions
- Tear pluots into small pieces.
- Put water, 1/4 cup sugar, sage and pluots in a small saucepan over high heat until water begins to boil and sugar is dissolved.
- Turn heat to low, add vanilla. Let cook, stirring intermittently, until pluots have cooked down and liquid has become syrupy. (This can take about 20 minutes
- While pluots are cooking, mix milk, half & half, and cream together.
- Add sugar and eggs and whisk together well.
- Put milk mixture into gelato maker and begin freezing according to instructions.
- Remove sage from pluots
- Put pluots in freezer and wait until cool
- When milk mixture is halfway hardened, stop freezer and add pluots, syrup from pan, and bourbon.
- Continue freezing in gelato maker until done.
- Eat soft or freeze 2 hours or more for scoopable gelato.
Mirrored from Nommable!.
