Monday, June 11, 2012 Posted by Dina N
INTOXICATINGLY DELICIOUS ICE CREAM
Perfect for a fun party treat or special occasion dessert, these homemade frozen delights not only taste amazing, they also serve up a surprising kick—the shot of booze in each cup.
Follow the authors’ clever technique by adding a generous pour of spirits to your homemade ice cream and you’ll soon be impressing family, friends and party guests with the coolest of 21-and-over desserts. Ice Cream Happy Hour offers sinfully spiked versions of the classics as well as your favorite cocktails churned and chilled:
• Vanilla with Brandy
• Chocolate with Grand Marnier,
• Cookies and Cream with Vodka
• Caramel with Spiced Rum
• Maple with Bourbon
• Jasmine Tea with Sake
• White Russian
• Whiskey Sour
• Lemon Drop
• Strawberry Daiquiri
With step-by-step instructions and beautiful photos, this book shows how easy it is to turn a standard flavor into a hard ice cream. Desserts like Tiramisu and Cherries Jubilee have long used liquor to add fun and flavor. Now and for the first time ever, this book shows how ice cream can be infused with booze to create exciting new frozen treats.
Now that temperatures in the 90s are here to stay - at least for a while! - my dessert of choice is ice cream. Grow-ups ice cream - no sprinkles and no gummy worm toppings for me, please. And that delicious treat does not get any more grown up than the recipes in Ice Cream Happy Hour.
As the title suggests, you can add a shot of booze to your sundae. There are over 50 intoxicating recipes that are perfect for a party or a special occasion. There's boozy ice creams, 80-proof specialties, cocktails on a cone, tropical treats, sorbets and sherbets, and sundaes and floats - all with an extra kick that does not come from sugar. The recipes are detailed, and have multiple steps that are clearly explained in a section on basic spiked ice cream technique at the beginning of the book. I love the beautiful photos - my favorite is the Irish Shot in an Irish Beer Sundae. Besides being absolutely mouthwatering, the recipe has some of my personal favorites - Guiness, Bailey's, caramel sauce and chocolate sauce. Mmmm....
The yummy concoctions listed in Ice Cream Happy Hour took lots of trial and error for the authors, and you'll need patience to master them. It's homemade ice cream, after all - chilling for hours is required until you can chill with a scoop. Responsibly, of course. Cheers!
One lucky U.S. / Canadian reader will win a copy of Ice Cream Happy Hour: 50 Boozy Treats That You Spike and Freeze at Home!
To enter, please follow the Rafflecopter instructions.