Vanilla Ice Cream from Michael Ruhlman's "Ratio" page 213. This ice cream is delicious, and oh... so... creamy. To quote the author, "...the alcohol contributes to the softness and texture of the ice cream."
The recipe suggested Maker's Mark bourbon. I used 4 T. brandy. It did smell strong and I was afraid I had intoxicated/ruined my ice cream. But, tastes are muted when frozen, and the brandy mellowed after frozen.
food photographer, office manager, weekend baker
At any time, I'm probably reading three books...one for fun, one about cooking, and one photography book.