Tag Archives: Bourbon

Strawberry Macaron Vanilla Bourbon Ice Cream Sandwich

12 Jun

June 12th, 2014

You can’t tell, but I’m actually really excited for this post. Two delicious things- macarons AND ice cream together! I’ve always wanted to try making these since I’ve seen pictures of the giant macaron ice cream sandwiches from a place called MILK in Los Angeles, CA. I have never visited their shop to try the sandwiches, but I can only imagine it’s nothing but pure heaven. It’s on my list of places to go the next time I’m in L.A.

A few factors finally prompted me to make these ice cream sandwiches. First, I was making some strawberry macarons for a friend who requested them for her daughter’s high school graduation. I had extra shells left, so I set them aside for this project. Second, I really, really wanted to make ice cream since the weather is getting warmer and I wanted to use the copious amounts of Whiskey we have on our shelf. Third, I had this article pinned to my ‘Baking Ideas’ board on Pinterest for some time now and it was always there for inspiration.  And lastly, I was talking to my friend, Yao, and he asked me if I ever made ice cream sandwiches before. Prior to that, I told him I have not but it was the one thing I have on my to-bake list. Our conversation went on about ice cream and I was definitely inspired. A couple of days later, the strawberry macaron vanilla Bourbon ice cream sandwiches were born!

I had the macaron shells already made, so the following day I made the custard for the ice cream. That chilled overnight in the refrigerator and was processed in my ice cream machine the next day. I then let the ice cream set up in the freezer overnight to firm up. Then working quickly, the macarons were sandwiched with the ice cream. It may sound weird, but the combination of strawberry, Bourbon and vanilla together? Trust me, it was a great combination of flavors!

2014-06-08 02.18.552014-06-08 02.26.38Strawberry Macarons
I used the same macaron recipe found here.

I omitted the vanilla powder. When processing the almond flour and powdered sugar, I added about 2 tsp of freeze dried strawberries for a more pungent flavor.

Vanilla Bourbon Ice Cream
1 ½ C heavy cream
1 ½ C milk
⅔ C + ⅛ C sugar
pinch of salt
6 egg yolks
½ tsp vanilla
2 tsp Bourbon

Yield = 1 quart

1. Heat the cream, milk, sugar and salt. Add the vanilla powder remove from the heat, cover and let steep for about 20 minutes.

2. In a separate bowl, whisk the the yolks.

3. Temper the yolks with some of the heated milk mixture. While you’re slowly adding the milk, use your other hand to whisk the mixture constantly. This prevents the yolks from curdling.

4. Add the yolk-milk mixture back into the pot and heat on medium. Using a spatula, continuously stir and scrape the bottom of the pot.

5. Heat until the mixture thickens and coats the back of a wooden spoon.

6. Strain the mixture into a clean bowl. Place bowl over an ice-bath to stop the cooking.

7. Allow the ice-cream base to cool in the refrigerator overnight.

8. Churn ice cream the next day.

9. Once the ice cream is done, fold in the 2 tsp Bourbon using a spatula.

10. Place ice cream in a clean container. Allow it to firm up in the freezer.

11. Once ice cream is firm enough, sandwich macarons. Work quickly as ice cream will become soft. Sandwiched macarons can be stored in an air-tight container in the freezer. Macaron shells will remain soft and ready to eat.

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Bourbon-Glazed Cinnamon Rolls

20 May

May 20th, 2014

When I think of cinnamon rolls, I immediately think of Cinnabon, the popular food franchise that you most often see in mall food-courts. Though I typically don’t eat at mall food-courts, I definitely love the smell of Cinnabon cinnamon buns! Honestly, I don’t think I have ever purchased one for myself to eat. Don’t get me wrong, I love them, but the thought of how guilty I would feel after indulging one is enough to prevent me from actually ordering it. But, every once in awhile, an indulgent is good, right? So this past weekend I wanted to indulge and decided to make some cinnamon rolls.

I wanted to start with the basics- plain o’ cinnamon rolls- no nuts or raisins added. I knew I didn’t want cream cheese glaze because cream cheese can be overpowering. So I decided on a sugar glaze, flavored with a bit of Bourbon, borrowed from my husband’s Whiskey collection.

The best part about baking these at home is the aroma that fills the place as they finish in the oven. Even better, you don’t have to wait until they are fully cooled to eat them…they taste the best when they’re piping hot!

Cinnamons Rolls (adopted from the Williams-Sonoma Blog)
¾C warm milk, heat for ~20 seconds in the microwave
2 ¼ tsp active dry yeast
¼C sugar
4 eggs
4 ½ C AP Flour
1 ½ tsp salt
6 T butter, cubed, room temperature

Y= 16 pieces

4 T softened butter
2/3C brown sugar
1 T cinnamon
1 egg
1 tsp water

1. In a mixer bowl, gently mix together the milk and yeast. Let this mixture sit for about 10 minutes.
2. Add sugar, eggs, flour, salt. Using the dough hook attachment, mix on low speed until the dough comes together.
3. Once all the ingredients come together, add the butter chunks. Continue to mix until no butter chunks are visible and no dry ingredients are left in the bowl, about 5 to 8 minutes. If the dough feels too sticky, sprinkle in some flour.
4. Place dough into a slightly greased bowl. Cover loosely with plastic wrap. Let rise at room temperature for at least 2 hours. (I left mine to rise for about 5 hours).
5. For the filling: in a clean bowl, mix together the brown sugar and cinnamon. Set aside.
6. After two hours and the dough has doubled in size, cut the dough in half. Set one half aside.
7. With the other half, roll out into a rectangle until it is fairly thin.
8. Spread half of the softened butter on the dough. Sprinkle half of the brown sugar-cinnamon mixture so that it covers the butter.
9. Starting on the long end, roll the dough into a log. Carefully cut into 1 ½-inch pieces. (I found it easier to use a sawing motion when cutting the log.)
10. Repeat with the other half of the dough.
11. Place pieces in a greased pan. Cover loosely with plastic wrap. Let rise for 40 minutes.
12. Using a fork, whisk egg and water together. Brush cinnamon rolls with egg wash right before baking.
13. Bake at 375F for about 23-25 minutes.
14. These can be immediately glazed once out of the oven.

Bourbon Glaze
2 ½ C powdered sugar, sifted
4-5 T milk
2 tsp Bourbon (Bulleit Bourbon)

1. In a mixer, whisk together powdered sugar and milk, adding the milk 1T at a time.
2. Add Bourbon. Add more milk or Bourbon to adjust the consistency as needed.


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