It says, at Magnolia Grill in Durham, North Carolina, it is served as is or with Magnolia Grill Pecan Tart. I love Pecans, so this must be a great ice-cream. I would like to visit there in the future just to taste their Bourbon-Vanilla Ice Cream and Pecan Tart.
*Make sure your ice cream machine's bucket is in frozen state. I used my Cuisineart ice cream maker and the bucket requires full 8 hour freezing before usage.
Polly's Modified Ingredients: *because that's what I had in my refrigerator
2-3/4 C Half-and-Half Lactose Free + 3/4 C Lactose Free Fat Free Milk to make 3-1/2 C
2-1/4 C Heavy Cream
1-1/2 Large vanilla beans, split
12 Organic Egg Yolks
1-1/2 C Sugar
1/2 C Bourbon
Wash and rinse your eggs carefully under running water. Pat dry.
Prepare 1 small bowl to drop egg in.
1 large heat proof bowl for the egg yolks.
1 large grease free mixing bowl for egg white to make meringue for the Angel Food Cake/Chiffon cake afterwards.
Crack egg and drop in the small bowl. Separate egg yolks from the egg whites.
If you want to do egg shell juggling to separate egg yolks from the egg whites that 's fine, too.
Remove egg chalazae from the egg yolks. Discard them. Cover the egg white bowl and set aside.
Whisk egg yolks and sugar. Mix well. Cover and set aside.
In a medium stainless steel pot, heat half-and-half and heavy cream. Split and scrape vanilla beans. (Madagascar Vanilla Paste will work out fine also) into the cream mixture and drop the beans in. Simmer for 5 minutes to extract all the flavor from the vanilla beans. Slowly bring the cream mixture to boil.
Gradually whisk in hot cream into the whisked egg and sugar mixture - all the while stirring them together. After mixing in 2/3 of the hot cream, return mixture to the pot. Stir and cook over moderate heat. Stirring constantly, until custard coats the large metal spoon and candy thermometer reads 165'F or higher.
Strain custard back into the large bowl, cover and chill at least 2 hours or more or overnight.
Once it is fully chilled, stir in bourbon into cold custard.
*Churn ice cream in two batches.
Get your ice cream machine ready. Insert the paddle churner attachment and cover. Start the machine. Slowly pour the custard in and follow the manufacture's directions. Transfer to doubled plastic containers of various sizes and store in freezer.
Optional ingredients in the 2nd batch.
1/2 C Golden Raisin - Add to the ice cream custard while it is churning.
1 fresh banana - Be sure it is just right. Not all green or mushy. Break it apart into 2 inch chunks with fingers and drop in the ice cream custard while it is churning.
1/2 C to 1 C frozen organic blueberries - Add to the ice cream custard while it is churning.
When done, transfer to doubled plastic containers of various sizes and store in freezer.
The best part with this recipe, even though it calls for 14 egg yolks in the original recipe is that the ice cream remain soft and smooth. Thank goodness for this recipe. I don't have to buy ice cream at the store that is loaded with mono and diglycerides or Xanthan gum or tapioca just to give that smooth taste feeling.
The taste of the ice cream is just fantastic if you love that cool tastings from the Bourbon. I love the chewy raisin and slight taste of banana trace and a bit of crunchy tart taste from the blueberries. The vanilla flavor and Bourbon in this ice cream reminds you of the hot summer we had and great pairing with the Thanksgiving Day Pumpkin Pie or the Pecan Pie to look forward to.
Here is what to make with 12 Egg Whites.
I had one broken egg + 12 egg whites. I end up making Chiffon Cake with it.
I figured a good meringue will stand any cake you make, and it turned out just fine.
*Note: There is no baking powder in my Chiffon recipes.
12 Egg Whites
110 g Sugar
Beat into stiff meringue
1/4 C Organic Avocado Oil
1/2 C Lactose Free Fat Free Milk
1 Tbsp Matcha Powder
160 g Shifted Flour
1 whole egg (it's from separation of egg yolk that it got broke, so no need to go to waste, use it here)
Pour some milk into MATCHA Powder to mix. Gradually add more milk to make ti smooth.
Whisk all together with flour until smooth. *If too lumpy, just put it through the strainer.
Preheat oven to 325'F.
Add 1/3 of meringue into flour mixture. Mix well. Add another 1/3 of meringue and mix gently.
Transfer all mixed flour mixture into meringue bowl.
Fold by cutting and fold over motion until well mix.
Very Slooooowwwly, pour the batter into angel cake mold. This will help in exposing the air pockets in the batter and supposedly create finer crumb.
*Note: when MATCHA is mixed in, the flour mixture looks green. However, just like a cup of good green tea, once it is exposed to the air, it oxidizes and will turn brown. The final baked Chiffon Cake will look light brown tanish color. The same with Pandan Chiffon Cake depending on how much the fresh Pandan is added. Those store bought Green colored cakes are result of green food color.