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
- 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.
- Lay each bag flat on a baking tray and freeze for 2½ hours or until firm and just frozen.
- While the ice-cream is freezing, make the syrup. Place the vanilla, maple syrup and water in a small saucepan over medium heat.
- 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.
- Remove the ice-cream from the freezer and, using your hands, bend each bag to break up the mixture into small pieces.
- 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.
- 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.
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