Serious Eats: Recipes

Mint Julep Ice Cream

[Photograph: Max Falkowitz]

What bourbon you use is in this ice cream is up to you. I'm partial to Bulleit, which has enough spicy rye kick to cut through an ocean of cream. But if you like it in your glass, chances are you'll like it in your ice cream. This is especially true if you serve boozy ice creams the way I like to: with a bit of the eponymous spirit dribbled on top, to tickle the nose and warm the palate. That said, this ice cream would also be killer nestled between two ginger spice cookies: a sandwich with an exquisite kick.

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