No Churn Frozen Custard Experiment 3: Sugar + Salt + Bourbon
In this experiment, we are adding alcohol to the mix to see how it might affect the freezing point
Servings: 6 people
Equipment
- Electric mixer
Ingredients
- 170 g heavy whipping cream
- 3 eggs large
- 100 g sugar
- 1 g salt
- 1.5 ounces Bourbon 1 shot)
Instructions
- Whip the cream until thick enough to hold stiff peaks; the time will vary depending on the mixer. Transfer to a container and store in the refrigerator.
- Rinse the bowl and whisk, and wipe dry.
- Fill a pot with approximately 2 inches of water and bring to a boil. Lower heat to a simmer ( to maintain simmer I kept the heat very close to low). Place whole eggs, sugar, and salt in the bowl of a stand mixer, and whisk to combine. Place bowl over the steaming pot, making sure bottom does not actually touch the water. Whisk egg mixture constantly, and cook until a thermometer placed in the center of the egg mixture reads 160°F (71°C). This should take approximately 5 minutes.
- Transfer bowl to a stand mixer fitted with a whisk attachment (or use a hand held electric mixer). Whip on high speed until the mixture is at the ribbon stage: foamy, tripled or quadrupled in size, and about the consistency of soft serve ice cream. This should take anywhere from 5-10 minutes. Slowly add the bourbon whisking in so that the foamy egg structure is not destroyed.
- Fold the prepared whipped cream into the egg mixture, working gently to incorporate it as thoroughly as possible without deflating or over mixing the base.
- Using a spatula, carefully scrape into a chilled container, cover, and freeze until firm enough to scoop.
- If you’re doing the experiment wait at least 8 hours before comparing your results.