This Waffle Bowl Cherry-Bourbon Ice Cream is a flavor for the fruit lover. The bourbon will not just complement the cherry but it also gives more creaminess to the ice cream since alcohol doesn’t allow for the ice cream to freeze completely. In this recipe we included a waffle bowl for you to put your ice cream in and serve. It is completely edible and it tastes great. You can also serve this ice cream with pieces of chocolate, caramel or other non fruity toppings. Let’s get straight to the recipe.
Waffle Bowl Cherry-Bourbon Ice Cream
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 9 hours 30 minutes
Servings 1 qt
Ingredients
For the Waffle Bowl
- 2 whole eggs
- 2 egg whites
- 1/2 teaspoon salt
- 2/3 cup granulated sugar
- 1 1/4 cup all purpose flour
- 4 tablespoons butter melted and cooled slightly
- 2 teaspoons vanilla extract
For the Cherry-Bourbon Ice Cream
- 1/2 cup granular sweetener for ice cream
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 cups 2% reduced-fat milk
- 1 cup half-and-half
- 1 egg yolk
- 1 1/2 teaspoons vanilla bean paste or extract
- 1/2 cup drained and coarsely chopped canned pitted cherries in heavy syrup
- 3 tablespoons bourbon
Instructions
For the Waffle Bowl
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Preheat your waffle cone maker according to manufacturer’s instructions.
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In a mixing bowl, mix together egg, egg white and salt on low speed just until well blended. Beat in the sugar on medium speed until the egg has lightened in color, about 1 minute.
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Add the flour and mix on low speed until blended and smooth, about 30 seconds. Add the melted butter and vanilla and mix on low speed just until blended, about 20 seconds.
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Pour 3 tablespoons batter (I used a #28 scoop) in the center of the iron. Close the lid and cook for 1 minute before lifting the lid to check for doneness. Continue cooking until the desired color is reached.
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Quickly remove the waffle from the iron onto a clean cloth towel. Use the towel to help lift and roll the waffle around the cone or bowl form. Hold the cone a few seconds to set the shape then place on a wire rock to cool.
For the Cherry-Bourbon Ice Cream
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Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and half-and-half. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat.
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Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla.
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Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture; chill 8 to 24 hours.
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Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions; stir in cherries and bourbon halfway through freezing. Let stand at room temperature 5 to 10 minutes before serving.