Yup, you read that right.
Bourbon. Dried cherry. Cornflake. Ice Cream.
I wish I could say I was the genius who came up with this combo, but I attribute a big chunk of it (the bourbon and cornflake part) to Humphrey Slocombe Ice Cream in San Francisco. I visited their Ferry Building location this past weekend during a quick trip home to the Bay Area and was totally inspired by all of the unique flavors they offer. You can view their full flavor list here, but ones that totally popped out to me were – Blue Bottle Vietnamese coffee (I tasted it and it’s SO GOOD), pink grapefruit tarragon, foie gras, strawberry candied jalapeño and salt and pepper.
When I asked if I could try the Blue Bottle Vietnamese coffee, I was told it was their second most popular. Of course, after they gave me that lead in, I asked what the most popular was and they told me “secret breakfast.” I had no clue what that meant and I was told it was bourbon and cornflake! AHHH!!!! I tasted it and was completely sold, so I got a double scoop of ancho chocolate (which was so incredibly creamy) and secret breakfast. Total ice cream heaven.
I loved secret breakfast ice cream so much, I put it at the top of my “to make” list this week. We’re going through a heat wave here in San Diego, so ice cream is a must to stay cool in my air condition-less condo! Since it does take some time for the ice cream to be ready-to-eat, I got right to making it the other morning. I had everything on hand to make it except for the bourbon and cornflakes, so you can imagine the guy at Trader Joe’s face when I walked in right when they opened and those were the only two things I purchased. I still don’t think he was completely convinced I was putting those two things in ice cream :/
The base of the ice cream is completely inspired by the ice cream I had this weekend, but for those of you who followed my other blog, The Pastry Posts, you know that I LOVE LOVE LOVE cinnamon and vanilla, so I popped those two in this ice cream base, as well as some dried cherries that I soaked in bourbon while I was prepping the custard.
The final product is fantastic, if I do say so myself 🙂 I’m heading up to the Bay Area again this weekend for my annual running of the Bay to Breakers with my dad and husband, so I may have to hit up Humphrey Slocombe again!
Bourbon, Dried Cherry and Cornflake Ice Cream
Yields 1 quart
1/3 cup dried cherries, chopped
3 1/2 tablespoons bourbon, plus more for soaking the cherries (if desired)
1 cup whole milk
3/4 cup heavy cream
Pinch of sea salt
1 teaspoon ground cinnamon
1 teaspoon vanilla bean paste (or extract)
6 egg yolks
1/4 cup brown sugar
1/4 granulated sugar
1 cup cornflakes
- Place the chopped cherries in a small bowl and soak in enough bourbon to just cover them and set aside.
- In a medium pot, heat the milk, cream, salt, cinnamon and vanilla bean paste and let it come to a simmer. Let simmer for about 1 minute then remove from the heat.
- Meanwhile, in another bowl, whisk the egg yolks and both sugars very well until the sugars are completely dissolved.
- After the dairy mixture has been removed from the heat, pour it over the egg/sugar mix and stir slowly to combine. Return this mix to the pot.
- On low heat, stir the combined mixture slowly until it has thickened enough to coat the back of a spoon, approximately 2-3 minutes.
- Transfer the mix to a separate bowl and place it in a larger bowl filled with ice and cold water in order to cool it. Stir it every so often and let the mix come to room temperature.
- Once the mix has completely cooled, add the bourbon and combine.
- Drain the soaking cherries and combine with the mix.
- Transfer the ice cream base to your ice cream maker and freeze according to manufacturer’s instructions.
- Right before the ice cream has finished freezing, add in the cornflakes and let them mix in thoroughly.
- Transfer the ice cream to an airtight container and freeze for a few hours, until desired consistency is reached.
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