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 or vanilla extract
- ¼ cup (60ml) maple syrup
- ¼ cup (60ml) water
- 1 tablespoon bourbon
- Place the cream, milk, sugar and vanilla in a large jug and whisk to dissolve the sugar. Pour the mixture into a 20 x 30cm metal slice tin and freeze for 2 hours 30 minutes or until firm and just frozen.
- While the ice-cream is freezing, make the maple and bourbon syrup. Place the vanilla, maple syrup and water in a small saucepan over medium heat. Bring to the boil, reduce the heat to low and cook for 4 minutes or until reduced and syrupy. Add the bourbon and stir to combine. Pour into a small jug and refrigerate until cold.
- Remove the ice-cream from the freezer and use a butter knife to break up the mixture into small pieces. Empty the mixture into 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-shaped nozzle+. Pipe the ice-cream into cups and drizzle with the syrup to serve. Serves 8
+ You can place the filled piping bag in the freezer for 10–15 minutes if the ice-cream needs firming.
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