What’s better than an ice cold cocktail on a hot summer day? An ice cream flavor based on your favorite cocktail, of course! In the sizzling month of August, sometimes even a well-chilled and iced glass of Aperol Spritz isn’t enough to cool you down. On those days, it’s best to have a boozy ice cream waiting for you in your freezer.
As someone who eats ice cream nearly every day, I can tell you that it taste so much better when you make it yourself. It’s all worth it when you start scooping.
Making ice cream is very similar to making a cocktail…both require few ingredients…the flavorings and fruit make it special. It’s fun to get creative and combine ingredients to share for all to enjoy. Fruity liqueurs like Aperol, Limoncello and crème de cassis can give ice cream a distinctive flavor and personality. For an added unique flavor, use a fresh vanilla bean. The seeds of a vanilla bean impart a floral aroma that goes well with the liqueurs and the scattering of dark speckles add to the beauty of the ice cream. Try these three summer cocktails to turn into ice cream… Aperol Spritz, Kir Royal, and Limoncello Spritzer
Aperol Ice Cream
6 large eggs
1 large vanilla bean
4 T Aperol
1 ½ C whole milk
1 ½ C heavy crème
¾ sugar
*optional 1/8 tsp orange oil
Separate the eggs in a bowl. Split vanilla bean, add milk, 1 cup of crème, and sugar to a saucepan with the vanilla bean. Add remaining ½ C crème to the bowl with the egg yolks (I like to save the egg whites for breakfast). Whisk the yolks and crème. Temper the egg yolks (add about ¼ C of the hot milk mixture to the egg mixture so they don’t scramble). Then add it all to the milk mixture. Stir on medium low heat until the back of a wooden spoon is coated. Add Aperol. Strain custard and discard vanilla bean. Cool, chill, then churn.
Kir Royale Ice Cream
6 large eggs
1 large vanilla bean
4 T crème de cassis
1 ½ C whole milk
1 ½ C heavy crème
¾ sugar
1 C rasberries, crushed
Separate the eggs in a bowl. Split vanilla bean, add milk, 1 cup of crème, and sugar to a saucepan with the vanilla bean. Add remaining ½ C crème to the bowl with the egg yolks. Whisk the yolks and crème. Temper the egg yolks (add about ¼ C of the hot milk mixture to the egg mixture so they don’t scramble). Then add it all to the milk mixture. Stir on medium low heat until the back of a wooden spoon is coated. Add crème de cassis and rasberries. Strain custard and discard vanilla bean. Cool, chill, then churn.
Limoncello Ice Cream
6 large eggs
1 large vanilla bean
4 T Limoncello
1 ½ C whole milk
1 ½ C heavy crème
¾ sugar
*optional 1/8 tsp lemon oil
Separate the eggs in a bowl. Split vanilla bean, add milk, 1 cup of crème, and sugar to a saucepan with the vanilla bean. Add remaining ½ C crème to the bowl with the egg yolks. Whisk the yolks and crème. Temper the egg yolks (add about ¼ C of the hot milk mixture to the egg mixture so they don’t scramble). Then add it all to the milk mixture. Stir on medium low heat until the back of a wooden spoon is coated. Add limoncello. Strain custard and discard vanilla bean. Cool, chill, then churn. Make sure to serve a cordial of limoncello to go with your ice cream. You may even like to pour a tablespoon of limoncello on top of your ice cream.
Summer is about light spirits, fresh fruit and ice cream. Scoop up something cold and boozy and remember that it’s still summer!
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