Give your summer dessert a sophisticated twist with this delicious, boozy Old Fashioned bourbon and orange ice cream recipe featuring the subtly complex aromatics of Angostura® orange bitters.
Pour the full-fat milk into a small saucepan and slowly bring it to just before the boiling point – between 180-185 °F (82-85 °C).
300 ml full fat milk
Meanwhile, in a small bowl, whisk together the egg yolks and caster sugar until they are light, pale and drop from the whisk in ribbons.
3 large free-range egg yolks, 75 grams caster sugar
While whisking, pour the hot milk over the beaten egg yolks and sugar. Continue to whisk until combined.
Return the custard mixture to medium heat and constantly stir with a wooden spoon until thickened. Do not let the temperature exceed 165 °F/74 °C A finger drawn through the custard on the back of the spoon will leave a line when it's ready. Take care not to allow the custard to boil.
Chill in the refrigerator for at least 2 hours before adding the heavy cream.
300 ml double cream
for the bourbon and orange ripples
Heat the orange juice, caster sugar and salt in a small saucepan until it begins to simmer. The sugar will be dissolved by this time.
100 ml orange juice, 50 grams caster sugar, 1 pinch Shetland sea salt
Thicken the mixture with the cornflour dissolved in a little water.
3 tsp cornflour
Pour in the bourbon and a few dashes of ANGOSTURA® orange bitters. Mix well and chill.
25 ml bourbon whiskey, dash ANGOSTURA® orange bitters
to assemble
Churn the ice cream base in your ice cream maker as per the manufacturer's instructions.
Spoon half the soft-scoop ice cream into a chilled 1 lb loaf tin and drizzle with half the bourbon and orange sauce.
Repeat, finishing with the remaining bourbon and orange sauce (see notes).
Using a knife, swirl together the four layers.
Garnish with orange zest, if desired, and freeze until solid.
Video
Notes
If you have any bourbon and orange sauce left over use it as a sauce to serve on top of the ice cream.Make sure your loaf tin is chilled before you start to assemble the ice cream.Ensure your glass tumblers are chilled too, to prevent the ice cream from melting on the inside of the glass before serving.