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
Prep Time30 minutesmins
Cook Time30 minutesmins
freezing8 hourshrs
Total Time9 hourshrs
Course: Dessert
Keyword: bourbon, cold dessert, cream, food science, frozen custard, frozen dessert, Ice cream, no churn, vanilla bourbon, without an ice cream maker
Servings: 6people
Equipment
Electric mixer
Ingredients
170 gheavy whipping cream
3eggslarge
100gsugar
1gsalt
1.5ouncesBourbon 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.