Southern Comfort Ice Cream

I know it's a sports journal...I like cooking...so shhhh

 

1

50 ml full cream milk

50 gm caster sugar*

2 large egg yolks

2 double shots of Southern Comfort (or other alcohol)

150 ml full cream

 

1. Put the milk in a pan and bring it to a gentle rolling simmer. Don't let it boil.

2. Cream the yolks and the caster sugar* together.

3. Pour the yolk & sugar mixture into the milk, stirring as you do.     Again, don't let it boil or the egg will separate.

4. Stir until a medium thick custard that coats the back of your spoon in a film is formed.

5. Add half the Southern Comfort. Let the custard thicken again.

6. Let the custard cool.

7. Stir in the cream and the rest of the Southern Comfort.

8. Pour into the ice cream maker. Mix for 30 to 40minutes until you have ice cream. 

Notes: 
*Caster sugar is a fine sugar, sized halfway between normal granulated white sugar and icing sugar.

Jam sugar can be used as a good substitute. If you only have normal sugar then whiz it around in your food processor or mortar and pestle for a while until it's broken down a bit.

To make a stiffer ice cream, freeze before serving.

You can exchange the Southern Comfort for the alcohol of your choice, and add other extras. A favorite of mine is Ginger Wine & Stem Ginger Chunks ice cream. Vodka & Mango ice cream is also good

 

While some people say that excessive alcohol will disturb the consistency of the ice cream, add away and eat it as a pudding if all goes wrong.

 

 

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Not really ice cream, but try these:

 

Nanaimo-Bars-I

Crust

• 1/2 cup butter
• 1/4 cup sugar
• 5 Tbsp. cocoa
• 1 egg
• 1 tsp. vanilla
• 1 cup flaked coconut
• 1-2/3 cups fine Graham wafer crumbs
• 1/2 cup chopped walnuts

Creamy Center:

• 1/4 cup butter
• 2 cups sifted icing sugar*
• 1 egg

Chocolate Topping:

• 4 oz. semi-sweet chocolate
• 1 Tbsp. butter

Grease a 9-inch square cake pan. In a sauce pan combine the butter, sugar, cocoa, egg, and vanilla. Cook over medium heat stirring constantly, until smooth and slightly thickened. Stir in the remaining crust ingredients and press into prepared pan. Make the creamy center: cream the butter and gradually beat in icing sugar and egg. Spread over crumb mixture and chill for about 15 minutes.

Make the chocolate topping: melt the chocolate and butter together over hot water or in a microwave, being careful not to burn. Spread on top of the previous part. Chill until set. Cut into squares with a sharp knife.

*Icing sugar is the name Canadian's use for confectioner's sugar.

Nanaimo-Bars II

This recipe comes from a page in an obscure, no longer published magazine called Canadian Homemaker.

Ingredients for 2 dozen bars:

• 1/2 cup butter
• 1/4 cup sugar
• 1 egg
• 4 Tbsp. cocoa
• 2 cups Graham wafer crumbs
• 1 cup coconut
• 1/2 cup chopped nuts
• 1/4 cup butter
• 3 Tbsp milk
• 4 squares. semisweet chocolate
• 2 Tbsp vanilla pudding mix
• 1 tsp. butter
• 2 cups sifted confectioner's sugar

Mix the 1/2 cup butter, white sugar, egg and cocoa. Set over boiling water and stir until mixture resembles a custard.

Combine crumbs, coconut, and nuts. Combine with the butter/sugar mixture, blending well. Spread and press tightly into a 9x9 inch pan.

Cream the 1/4 cup butter, milk, pudding mix and confectioner's sugar. Spread over mixture in pan. Melt the chocolate over hot water; add butter and blend well. Spread over the icing. Let set. Chill and keep refrigerated.

Try substituting cream cheese in place of butter for the creamy center for a different (just as decadent) bar.

 

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