TreeHouse kitchen

Part of the February challenge for the Daring Bakers was to make ice cream to go along with the chocolate Valentino cake. I posted the cake yesterday, but wanted to save the ice cream recipe for today. Having never made ice cream from scratch before I was a bit nervous. I knew that I had to do something really special to compensate for the fact that it was not going to be homemade. Remembering back to a food network episode, where Sandra Lee took a pint of ice cream and made it her own by adding various ingredients, I decided to do the same using bourbon ball chocolates from Louisville's own Muth's Candies. I am really proud of this recipe because it tastes so delicious and was a perfect accompaniment to the chocolate Valentino Cake. This turned out better than I could have ever imagined. It tasted like something from an upscale restaurant.

Ingredients:
1 pint of vanilla ice cream (softened)
10 high quality chocolate covered bourbon balls (chopped)
1oz of bourbon

Directions:
Empty softened ice cream from container and place into a large bowl
Add 1 oz of quality Bourbon
Add chopped bourbon balls
Whisk all ingredients together
Pour back into ice cream container and freeze.

It's that simple and very delicious!

There are a few things you need to pay attention to here and that is to let the ice cream soften but not too much or your bourbon balls will sink to the bottom.

Use high quality bourbon and high quality chocolate covered bourbon balls. If you don't do this you will not have a good tasting ice cream. Honestly, if you follow these directions you will be so amazed at how good this is. I used Jim Beam bourbon and Muth's bourbon balls.