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Thread: Boozy Ice Cream

  1. #1
    sf Guest

    Default Boozy Ice Cream


    Did anyone else get the Real Simple email newsletter with the subject
    heading: Boozy Ice Cream? I don't have the patience to wade through a
    bunch of unboozy recipes to fine the one they are talking about. If
    you did, is it ice cream made with booze or booze added to an ice
    cream dessert? TIA

    --
    Food is an important part of a balanced diet.

  2. #2
    Ophelia Guest

    Default Re: Boozy Ice Cream



    "sf" <[email protected]> wrote in message
    news:[email protected]..
    >
    > Did anyone else get the Real Simple email newsletter with the subject
    > heading: Boozy Ice Cream? I don't have the patience to wade through a
    > bunch of unboozy recipes to fine the one they are talking about. If
    > you did, is it ice cream made with booze or booze added to an ice
    > cream dessert? TIA



    No and if you want to share it ... Rum and raison is a favourite around
    here

    --
    --

    http://www.shop.helpforheroes.org.uk/


  3. #3
    sf Guest

    Default Re: Boozy Ice Cream

    On Sat, 4 Aug 2012 21:18:34 +0100, "Ophelia" <[email protected]>
    wrote:
    >
    >
    > "sf" <[email protected]> wrote in message
    > news:[email protected]..
    > >
    > > Did anyone else get the Real Simple email newsletter with the subject
    > > heading: Boozy Ice Cream? I don't have the patience to wade through a
    > > bunch of unboozy recipes to fine the one they are talking about. If
    > > you did, is it ice cream made with booze or booze added to an ice
    > > cream dessert? TIA

    >
    >
    > No and if you want to share it ... Rum and raison is a favourite around
    > here
    >

    I'll assume that I won't find any real recipes for ice cream made with
    booze just booze added to ice cream desserts because that's what the
    first one was. I'm trying to eat down my freezer enough to fit the
    ice cream maker's bowl and rum raisin will be the second one I make,
    because hubby loves it so much. The first will be a bourbon ice cream
    to serve with banana cake (kind of a cake and ice cream version of
    Banana's Foster).... I've had that bee in my bonnet for months now,
    but didn't have any room in the freezer to make it happen.


    --
    Food is an important part of a balanced diet.

  4. #4
    Dave Smith Guest

    Default Re: Boozy Ice Cream

    On 04/08/2012 4:37 PM, sf wrote:

    >>

    > I'll assume that I won't find any real recipes for ice cream made with
    > booze just booze added to ice cream desserts because that's what the
    > first one was. I'm trying to eat down my freezer enough to fit the
    > ice cream maker's bowl and rum raisin will be the second one I make,
    > because hubby loves it so much. The first will be a bourbon ice cream
    > to serve with banana cake (kind of a cake and ice cream version of
    > Banana's Foster).... I've had that bee in my bonnet for months now,
    > but didn't have any room in the freezer to make it happen.
    >
    >



    If it were my choice, it would be rum and raisin first. I macerate the
    raisins in rum in the freezer for a few hours before adding it to the
    ice cream, and I add it just as the custard is setting up. Adding
    alcohol too early can throw off the freezing.


  5. #5
    Boozy Broad Guest

    Default Re: Boozy Ice Cream

    > "sf" <[email protected]> wrote in message
    > news:[email protected]..
    >>
    >> Did anyone else get the Real Simple email newsletter with the subject
    >> heading: Boozy Ice Cream? I don't have the patience to wade through a
    >> bunch of unboozy recipes to fine the one they are talking about. If
    >> you did, is it ice cream made with booze or booze added to an ice
    >> cream dessert? TIA



    Somebody hurry up and spoon-feed this lush!

    Nothing worse than a lazy, impatient drunk who can't be troubled to do
    her own work. I found it in less time than it took her to post her
    obnoxious request.

    -sw

  6. #6
    sf Guest

    Default Re: Boozy Ice Cream

    On Sat, 04 Aug 2012 18:56:00 -0400, Dave Smith
    <[email protected]> wrote:

    > If it were my choice, it would be rum and raisin first. I macerate the
    > raisins in rum in the freezer for a few hours before adding it to the
    > ice cream, and I add it just as the custard is setting up. Adding
    > alcohol too early can throw off the freezing.


    Thanks for the heads up.

    --
    Food is an important part of a balanced diet.

  7. #7
    sf Guest

    Default Re: Boozy Ice Cream

    On Sat, 4 Aug 2012 19:55:56 -0500, Boozy Broad <[email protected]> wrote:

    > > "sf" <[email protected]> wrote in message
    > > news:[email protected]..
    > >>
    > >> Did anyone else get the Real Simple email newsletter with the subject
    > >> heading: Boozy Ice Cream? I don't have the patience to wade through a
    > >> bunch of unboozy recipes to fine the one they are talking about. If
    > >> you did, is it ice cream made with booze or booze added to an ice
    > >> cream dessert? TIA

    >
    >
    > Somebody hurry up and spoon-feed this lush!
    >
    > Nothing worse than a lazy, impatient drunk who can't be troubled to do
    > her own work. I found it in less time than it took her to post her
    > obnoxious request.
    >

    You found your head that was stuck up your ass? Oh, joy.

    --
    Food is an important part of a balanced diet.

  8. #8
    Brooklyn1 Guest

    Default Re: Boozy Ice Cream

    Dave Smith wrote:
    >
    > If it were my choice, it would be rum and raisin first. I macerate the
    > raisins in rum in the freezer for a few hours before adding it to the
    > ice cream, and I add it just as the custard is setting up. Adding
    > alcohol too early can throw off the freezing.


    You've obviously never made rum raisin ice cream.
    Soak raisins for a cake with rum liquor but for ice cream the raisins
    don't want soaking or they'll ruin the ice cream, use a few drops of
    rum flavoring in the ice cream:
    http://www.kingarthurflour.com/shop/...um-flavor-1-oz

    http://www.mccormick.com/Products/Ex.../Extracts.aspx


  9. #9
    [email protected] Guest

    Default Re: Boozy Ice Cream

    On Sun, 05 Aug 2012 09:47:30 -0400, Brooklyn1 <Gravesend1> wrote:

    >Dave Smith wrote:
    >>
    >> If it were my choice, it would be rum and raisin first. I macerate the
    >> raisins in rum in the freezer for a few hours before adding it to the
    >> ice cream, and I add it just as the custard is setting up. Adding
    >> alcohol too early can throw off the freezing.

    >
    >You've obviously never made rum raisin ice cream.
    >Soak raisins for a cake with rum liquor but for ice cream the raisins
    >don't want soaking or they'll ruin the ice cream, use a few drops of
    >rum flavoring in the ice cream:
    >http://www.kingarthurflour.com/shop/...um-flavor-1-oz
    >
    >http://www.mccormick.com/Products/Ex.../Extracts.aspx


    I wouldn't want rum flavouring, it doesn't taste even remotely like
    rum ! Sacrilege I would say !

    It's skilful to add plenty but not too much, I don't make rum raisin
    for kids to eat, I think the idea of adding at the last minute is
    good, I'm doing that next time round.

  10. #10
    Jim Elbrecht Guest

    Default Re: Boozy Ice Cream

    On Sun, 05 Aug 2012 11:28:28 -0300, [email protected] wrote:

    >On Sun, 05 Aug 2012 09:47:30 -0400, Brooklyn1 <Gravesend1> wrote:
    >
    >>Dave Smith wrote:
    >>>
    >>> If it were my choice, it would be rum and raisin first. I macerate the
    >>> raisins in rum in the freezer for a few hours before adding it to the
    >>> ice cream, and I add it just as the custard is setting up. Adding
    >>> alcohol too early can throw off the freezing.

    >>
    >>You've obviously never made rum raisin ice cream.
    >>Soak raisins for a cake with rum liquor but for ice cream the raisins
    >>don't want soaking or they'll ruin the ice cream, use a few drops of
    >>rum flavoring in the ice cream:
    >>http://www.kingarthurflour.com/shop/...um-flavor-1-oz
    >>
    >>http://www.mccormick.com/Products/Ex.../Extracts.aspx


    Just for the record-- if David Lebovitz soaks [actually simmers- then
    soaks] his raisins, then if I ever do a Rum Raisin ice cream, I'll
    risk it.

    >
    >I wouldn't want rum flavouring, it doesn't taste even remotely like
    >rum ! Sacrilege I would say !


    I never tasted it, but I'll agree on the sacrilege part-- why not use
    the real thing?

    >
    >It's skilful to add plenty but not too much, I don't make rum raisin
    >for kids to eat, I think the idea of adding at the last minute is
    >good, I'm doing that next time round.


    When I feel the need for some boozy ice cream I turn to the Eggnog Ice
    Cream recipe on this page-
    http://www.spaghettiicecream.com/events.htm

    Eggnog ice cream with sherry, rum, and brandy. [I use a Dark rum and
    Savory and James Cream Sherry- not a dry one. I've subbed a little
    cognac for the brandy if I was short.]

    Good stuff-- not for kids. [or for people with those gadgets in their
    car that won't let them drink and drive-- we figured a single scoop
    was less than a tsp of booze-- an hour later the contraption said
    'Yo- you been drinking.']

    Jim

  11. #11
    [email protected] Guest

    Default Re: Boozy Ice Cream

    On Sun, 05 Aug 2012 10:58:39 -0400, Jim Elbrecht <[email protected]>
    wrote:

    >On Sun, 05 Aug 2012 11:28:28 -0300, [email protected] wrote:
    >
    >>On Sun, 05 Aug 2012 09:47:30 -0400, Brooklyn1 <Gravesend1> wrote:
    >>
    >>>Dave Smith wrote:
    >>>>
    >>>> If it were my choice, it would be rum and raisin first. I macerate the
    >>>> raisins in rum in the freezer for a few hours before adding it to the
    >>>> ice cream, and I add it just as the custard is setting up. Adding
    >>>> alcohol too early can throw off the freezing.
    >>>
    >>>You've obviously never made rum raisin ice cream.
    >>>Soak raisins for a cake with rum liquor but for ice cream the raisins
    >>>don't want soaking or they'll ruin the ice cream, use a few drops of
    >>>rum flavoring in the ice cream:
    >>>http://www.kingarthurflour.com/shop/...um-flavor-1-oz
    >>>
    >>>http://www.mccormick.com/Products/Ex.../Extracts.aspx

    >
    >Just for the record-- if David Lebovitz soaks [actually simmers- then
    >soaks] his raisins, then if I ever do a Rum Raisin ice cream, I'll
    >risk it.
    >
    >>
    >>I wouldn't want rum flavouring, it doesn't taste even remotely like
    >>rum ! Sacrilege I would say !

    >
    >I never tasted it, but I'll agree on the sacrilege part-- why not use
    >the real thing?
    >
    >>
    >>It's skilful to add plenty but not too much, I don't make rum raisin
    >>for kids to eat, I think the idea of adding at the last minute is
    >>good, I'm doing that next time round.

    >
    >When I feel the need for some boozy ice cream I turn to the Eggnog Ice
    >Cream recipe on this page-
    >http://www.spaghettiicecream.com/events.htm
    >
    >Eggnog ice cream with sherry, rum, and brandy. [I use a Dark rum and
    >Savory and James Cream Sherry- not a dry one. I've subbed a little
    >cognac for the brandy if I was short.]
    >
    >Good stuff-- not for kids. [or for people with those gadgets in their
    >car that won't let them drink and drive-- we figured a single scoop
    >was less than a tsp of booze-- an hour later the contraption said
    >'Yo- you been drinking.']
    >
    >Jim


    I have to try that one ! That is a great site, the Banana Rum looked
    good too. Thanks.

  12. #12
    z z Guest

    Default Re: Boozy Ice Cream

    That is a fun website-wish they had a francise in my town. No one here
    sells unusual ice cream just the boring predictable flavors. For you
    webtver's here is a link from that website for you:

    http://spaghettiicecream.com/icecrea...o-recipes.html




  13. #13
    Dave Smith Guest

    Default Re: Boozy Ice Cream

    On 05/08/2012 9:47 AM, Brooklyn1 wrote:
    > Dave Smith wrote:
    >>
    >> If it were my choice, it would be rum and raisin first. I macerate the
    >> raisins in rum in the freezer for a few hours before adding it to the
    >> ice cream, and I add it just as the custard is setting up. Adding
    >> alcohol too early can throw off the freezing.

    >
    > You've obviously never made rum raisin ice cream.



    AAMOF, I have made rum and raisin ice cream several times, and it was
    delicious.


    > Soak raisins for a cake with rum liquor but for ice cream the raisins
    > don't want soaking or they'll ruin the ice cream, use a few drops of
    > rum flavoring in the ice cream:
    > http://www.kingarthurflour.com/shop/...um-flavor-1-oz
    >
    > http://www.mccormick.com/Products/Ex.../Extracts.aspx
    >



    Rum flavouring??? WTF? That is what you get in commercially made rum and
    raisin ice cream. One of the reasons that you make it yourself is so
    that you get real rum flavour, not rum flavor. Macerating the raisins
    in rum plumps them up and the alcohol that they absorb helps them to
    stay soft instead of freezing into hard nubs.



  14. #14
    Dave Smith Guest

    Default Re: Boozy Ice Cream

    On 05/08/2012 10:28 AM, [email protected] wrote:

    >> You've obviously never made rum raisin ice cream.
    >> Soak raisins for a cake with rum liquor but for ice cream the raisins
    >> don't want soaking or they'll ruin the ice cream, use a few drops of
    >> rum flavoring in the ice cream:
    >> http://www.kingarthurflour.com/shop/...um-flavor-1-oz
    >>
    >> http://www.mccormick.com/Products/Ex.../Extracts.aspx

    >
    > I wouldn't want rum flavouring, it doesn't taste even remotely like
    > rum ! Sacrilege I would say !



    IMO rum flavour is disgusting. We were once comped a free Tira Misu in a
    restaurant after complaining about a problem with our meal. If I had
    paid for it, I would have complained about the dessert too. It was bad
    enough that they used sponge cake instead of lady fingers and pastry
    cream in place of marscapone, eggs and cream, but the big sin was using
    artifical rum flavour. It was horrible.


    >


  15. #15
    Ema Nymton Guest

    Default Re: Boozy Ice Cream

    One of my friends, who is no longer with us, would put lime sherbet in
    the blender, along with rum. He called them rumsicles. They could sneak
    up on you.

    Becca



  16. #16
    Brooklyn1 Guest

    Default Re: Boozy Ice Cream

    On Sun, 05 Aug 2012 17:38:00 -0500, Ema Nymton <[email protected]>
    wrote:

    >One of my friends, who is no longer with us, would put lime sherbet in
    >the blender, along with rum. He called them rumsicles. They could sneak
    >up on you.
    >
    >Becca


    Rum laced smoothies don't sneak up on pussy cat feet, they gallop in
    like a herd of horses, I know. LOL I like rum in cantaloup and banana
    smoothies, any fruit combo.

  17. #17
    [email protected] Guest

    Default Re: Boozy Ice Cream

    On Sun, 05 Aug 2012 17:38:00 -0500, Ema Nymton <[email protected]>
    wrote:

    >One of my friends, who is no longer with us, would put lime sherbet in
    >the blender, along with rum. He called them rumsicles. They could sneak
    >up on you.
    >
    >Becca
    >

    Lol, sounds excellent.

  18. #18
    [email protected] Guest

    Default Re: Boozy Ice Cream

    On Sun, 05 Aug 2012 18:52:25 -0400, Brooklyn1 <Gravesend1> wrote:

    >On Sun, 05 Aug 2012 17:38:00 -0500, Ema Nymton <[email protected]>
    >wrote:
    >
    >>One of my friends, who is no longer with us, would put lime sherbet in
    >>the blender, along with rum. He called them rumsicles. They could sneak
    >>up on you.
    >>
    >>Becca

    >
    >Rum laced smoothies don't sneak up on pussy cat feet, they gallop in
    >like a herd of horses, I know. LOL I like rum in cantaloup and banana
    >smoothies, any fruit combo.


    I made an error once and ran the drill bit through the palm of my
    hand. I decided I could go to emerge and probably wait hours or clean
    it up myself and have a couple of rums. Just poured it over some
    cubes and even that was tasty

  19. #19
    Cheryl Guest

    Default Re: Boozy Ice Cream

    On 8/4/2012 6:56 PM, Dave Smith wrote:

    > If it were my choice, it would be rum and raisin first. I macerate the
    > raisins in rum in the freezer for a few hours before adding it to the
    > ice cream, and I add it just as the custard is setting up. Adding
    > alcohol too early can throw off the freezing.


    The ice cream recipes I've seen with booze it it also say the same
    thing. Let it set up for a bit but not too much because it will freeze
    hard depending on the fat content of the ice cream before you add the
    booze.


  20. #20
    sf Guest

    Default Re: Boozy Ice Cream

    On Sun, 05 Aug 2012 21:10:29 -0400, Cheryl <[email protected]>
    wrote:

    > On 8/4/2012 6:56 PM, Dave Smith wrote:
    >
    > > If it were my choice, it would be rum and raisin first. I macerate the
    > > raisins in rum in the freezer for a few hours before adding it to the
    > > ice cream, and I add it just as the custard is setting up. Adding
    > > alcohol too early can throw off the freezing.

    >
    > The ice cream recipes I've seen with booze it it also say the same
    > thing. Let it set up for a bit but not too much because it will freeze
    > hard depending on the fat content of the ice cream before you add the
    > booze.


    This is all good to know; thanks Cheryl and Dave!

    --
    Food is an important part of a balanced diet.

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