White Chocolate, White Pepper, Whiskey Ice Cream

White Pepper and White Chocolate Ice Cream Recipe
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So this went well!

There is something so compelling about the gentle & warm sweetness of white chocolate. There’s also something totally comforting about a quality whiskey and a square of ice. I guess it depends on who you’re talking to!


For this dessert installment, I’ve taken a version of my Toasted and Burnt Marshmallow Ice Cream and added the warm depth and flash heat of white pepper. The whiskey sauce, although fantastically buttery and spirited all on its own, does its job in fully pronouncing the flavors – even its subtlties – of the entire dessert.


Make sure you give yourself time with this one. There’s a bit of flavor maturation that must happen if you desire a depthful dessert. While you can make this ice cream over the course of day, I would suggest giving it 2 days. One full day is helpful for the ice cream starter. Another full day is helpful for the white chocolate base. However, the minimum time is 6-8 hours for both mixtures to come to the proper cold temps, and then freezing time.


I found myself constantly “tasting” the soft serve version of this ice cream. It is so good! So be warned! The heat from the pepper creeps up and hits you after the cold of the ice cream wears off, but seems to leave you wanting yet another, uuhhh, taste. Haha (o: My favorite kind of dessert!


A wonderful person asked! Thank you 😊 Lactose intolerant? While you can simply choose your non-dairy bases, I would like to recommend a mashup. Traditionally, non dairy options include almond milk, coconut milk, cashew milk, macadamia nut milk, and rice milk. To keep in line with the flavor profile of this ice cream I would like to suggest – to those who have no nut allergies – an equal mix of macadamia nut milk, almond milk, and coconut milk. Otherwise a 50-50 mix of coconut in rice milk will do just fine. You won’t get the intensity of the intended flavor, but you will be making an enjoyable treat.


I added red berries to a small portion of this recipe. It brightens the flavor, but I ended up preferring the deeper version. In any case, I’d have to say that warming ice cream is the perfect winter cold treat. If you try it, please let me know.

WHITE CHOCOLATE, WHITE PEPPER, & WHISKEY ICE CREAM
10 tablespoons granulated sugar

3 tablespoons milk powder

1/4 teaspoon xanthan gum

3 Tablespoons light corn syrup

1 1/2 cup whole milk

1 1/2 cup heavy cream


Combine the first 3 ingredients in a small bowl.Put the corn syrup, milk, and sugar mixture in a medium pot over medium heat. *We’re only heating long enough to dissolve the sugar. Stir until sugar is completely dissolved, and then removed from the heat.
Add the heavy cream and stir to combine.

Pour mixture into a container and seal with an airtight lid. Refrigerate until very cold, about 8 hours. If I were you, I would wait a full 24 hour period.

1 cup white chocolate chips (not bars – chips only)

1/2 cup heavy cream

2 Tablespoons sugar

1 large egg yolk

1/2 teaspoon sea salt

2 teaspoons vanilla

1 1/2 Tablespoon white pepper

1/3 cup premium whiskey

2 1/2 cups ice cream starter

BROWN THE WHITE CHOCOLATE CHIPS

Heat oven to 350 degrees Fahrenheit.
Spread the white chocolate chips evenly on a parchment lined baking sheet. Bake until golden brown. Some may be browner. The whole process can take up to about a half hour. However, try not to pay so much attention to the clock as you do the browning process. The goal is browned chips, and really help bring the warm toasted flavor to your ice cream.
Heat the cream in a small pot over medium heat until hot – not simmering or boiling. Into a medium bowl, pour the hot cream over the browned white chocolate chips. Add the salt, vanilla, and white pepper. Now, in a separate bowl, combine the egg yolk and sugar. If your bowl or container is deep enough, you could use a hand mixer to combine the hot cream mixture, but a hand blender is best. Blend until combined, and then add the egg and sugar mixture. Blend until combined. Finally, add the whiskey and blend to combine. You should have a smooth homogeneous mixture. Let it cool

Into a container large enough to fit the white chocolate base along with the ice cream starter, pour both mixtures. Combine using a hand blender. Chill until very cold.

Pour your mixture into the bowl of your ice cream maker and turn it on. Churn until the mixture is thick – not like ice cream, but perhaps thick soft serve.
Store in a thick walled freezer safe container for at least 3 hours before enjoying.

The February THE GOOD TASTE BOX is out!

Champagne, berries, and chocolate are the stars for this month. See the deets on the site!

And there you have it. Until next time!


A NOTE ON GRIEVINGThe last four months have been challenging. In fact, January alone has been a month for the history books. Lots of life happening. I usually don’t get too deep into personal matters, but felt for one reason or another (those reasons unbeknownst to me), that this might be necessary. Vulnerability is of no issue, but privacy is of the utmost importance to me. I’ve been off the grid a bit, and just want to thank everyone for hanging in there with me, and wondering “when’s the next box?” Those notes, DM’s, and so on meant a lot and helped me along. I lost one of my best friends last month, and it quite literally knocked me off my feet.
Grieving is an event composed of nothing but wild cards. Extended moments of no speech, swarming feelings, and complete bewilderment; you never know how you’re going to feel. Regular everyday life events become difficult to manage. At times, I have actually found it hard to speak, conduct conversation, or feel like myself. There is so much happening. Thoughts, memories, and the reminder that you still have to keep going become mental plagues all of a sudden. Plainly put, this shit hurts. I know plenty of strong people, but our friend was practically fearless. I always knew this about him, and it served as the basis of my admiration. In losing him, I have realized just how much all of that meant. Friendship (the real kind) is a very strong theme in my life, and he wore that badge well. I am forever grateful of his acceptance, and even protection of this quirky, and oft complicated lady.
Sudden or gradually, it’s still death and the absence amongst our remaining group of friends is profoundly felt. Grateful for his big-life personality, his spirit and quick wit is forever tattooed on us. We were chosen family – the entire group.
I am still piecing things together, and wanting to accept life without Jo. Unsure that this will ever happen, I just want to say thank you to everybody that understood or didn’t what I may have been going through, and gave me the space and time I needed in addition to any attention and love sent my way. Wanting to know when I will get back to it has been the light at the end of the tunnel. So officially – thank you.
I’m back now.
Tristen

Pineapple Lemonade

This is definitely a crowd pleasing drink! True pineapple flavor comes through like an angry Wonder Woman. Make some, and you will likely have to make more before the night is over.

Recipe on the blog!

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