vanilla soft serve ice-cream

with maple and bourbon syrup

  • 3 cups (750ml) single (pouring) cream
  • 1 cup (250ml) milk
  • 1 cup (160g) icing (confectioner’s) sugar, sifted
  • 1 tablespoon vanilla extract

maple and bourbon syrup

  • 3 teaspoons vanilla bean paste
  • ¼ cup (60ml) maple syrup
  • ¼ cup (60ml) water
  • 1 tablespoon bourbon 
  1. Place the cream, milk, icing sugar and vanilla in a large jug and whisk to dissolve the sugar. Divide the mixture between 2 large zip-lock bags, pressing out as much air as possible, and seal.
  2. Lay each bag flat on a baking tray and freeze for 2½ hours or until firm and just frozen.
  3. While the ice-cream is freezing, make the syrup. Place the vanilla, maple syrup and water in a small saucepan over medium heat. 
  4. Bring to the boil, reduce heat to low and cook for 4 minutes or until reduced and syrupy. Add the bourbon and mix to combine. Remove from heat and refrigerate until cold.
  5. Remove the ice-cream from the freezer and, using your hands, bend each bag to break up the mixture into small pieces.
  6. Place the mixture in a food processor and process for 2–3 minutes or until just smooth, breaking up any large pieces with a spoon. 
  7. Spoon the ice-cream into a large piping bag fitted with a 1.5cm star nozzle. Pipe the ice-cream into cups and drizzle with the syrup to serve. Serves 8.
RATE THIS RECIPE:
Reader ratings (3.83) 321751

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox