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Joy the Baker’s ‘Cherry Bourbon Ice Cream’ updates a rather traditional dessert option. The recipe follows one that the critically acclaimed chef Alton Brown pioneered years back, and while it may be its underlying foundation, the infusion of boozy ingredients into the concoction turns his classic style of cooking on its head.
Joy received her inspiration for her Cherry Bourbon Ice cream blog entry while at a Speakeasy event. She decided to replicate the event on her own time by way of this dessert dish. Warmed, cooled and churned cream are all essential here, and despite the traditional nature of these methods, the soaking of cherries in honey brown bourbon overnight shook up the lot. The splicing in of these fruits let on the interesting fermented flavors here.