The contest ends Wednesday, August 11th so you still have time to enter! It's fun, you should totally do it! :)
Why did we have a bottle of whiskey? You may wonder. Well, we are hard drinkers and love us some whiskey! No, um... I actually have been sick with a terrible cold and finally decided that a hot toddy would cure me. So Sean looked up the recipe, went out and got the ingredients and made me a Hot Toddy before bed. Boy did it conk me out, that's for sure.
Anyway, this ice cream was super easy and really very, very good. I thought it would be tougher w/o the ice cream maker but it almost seemed easier. I think I may use this condensed milk for my ice cream more often, it gives it a good creamy-ness that isn't too thick. I also like this recipe because it can be very versatile as you can substitute any fruit in place of my blueberries. And any liquor** you want, Perhaps Chambord or Grand Marinier?
My Recipe
Ingredients:
2 cups blueberries
2 1/2 shots whiskey
4 tbs honey
3 tbs lemon juice
1 14 oz can Eagle Brand Condensed milk
1/2 cup heavy cream
1/2 cup rice milk or a low-fat milk
Steps:
1. Prepare a square cake pan that can fit in your freezer, line with plastic wrap and set aside.
1. Heat blueberries, honey, lemon juice, and whiskey for about 5 minutes on medium heat. Then let cool.
2. Pour blueberry mix into blender
3. Add Condensed milk, heavy cream, and rice milk
4. Puree all ingredients in blender.
UPDATE: After a week, this ice cream still kept it's nice soft ice cream texture.
-Then Serve when ready. I made the ice cream cones as well and will share in another post.
If you try the recipe please let me know how it works out for you.
Oh...Check out these Whiskey Cupcakes posted over at Cake Spy.
