Yes, you read that right. Brandy. F*@#ing. Ice cream.
Let me back up… A few years ago, I was a very inexperienced baker. Then, my friends got me a KitchenAid stand mixer for my birthday, and now I never leave the grocery store without buying butter. Some people hoard cats; for me, it’s processed cream.
This past year, as I transitioned into the world of
professional drag performing my late-twenties, I received the ice cream attachment for said mixer. You know when the crazy conservative right argues that giving tweens sex-ed and access to condoms will turn them into nymphomaniacs? Well, I kind of see where they’re coming from now…
I have been transformed into a heavy-cream junkie. Rest assured, this will NOT be the last ice cream recipe you’ll see, but on that same note, don’t be on the lookout for my abs either this spring!
- 1 cup whole milk
- 2 cups heavy cream, divided
- 3/4 cup sugar
- pinch of kosher salt
- 6 large egg yolks
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon nutmeg
- 3 tablespoons brandy
Meanwhile, whisk the egg yolks in a medium bowl, and set aside. While constantly whisking, drizzle the saucepan mixture into the egg yolks. Return the mixture to the saucepan and stir over medium heat until it thickens enough to coat a rubber spatula.
Pour the remaining cup of heavy cream into a separate bowl and place a mesh strainer on top. In a slightly larger bowl or container prepare an ice bath that the cream bowl will fit into. Once the custard is thickened, pour it through the mesh strainer and stir into the cream. Place the bowl into the ice bath and stir in the vanilla, nutmeg and brandy.
Cover bowl and place in the fridge for several hours (or overnight) to chill completely. At this point, follow the manufacturer’s instructions for whichever ice cream maker you own.
Enjoy over just about ANY pie, dessert, or by itself (despite the fact that it is not strong enough to get you drunk).