This ought to be a very versatile recipe since none of the flavorings require heating to infuse them. However, I only tried making this using my Philadelphia style base. If you’d like to use one of my other ice cream bases, half the bourbon, bitters, etc. Finding Angostura bitters was a lot harder than I thought it would be. None of the liquor stores I tried carried it. I eventually found it in a supermarket of all places. I don’t put a lot of orange or cherry flavoring in this ice cream since those flavors should be very subtle. There’s no need for glycerine since I use a lot of alcohol in this recipe. I should mention that this is VERY boozy with four tablespoons of whiskey, so if you plan on cutting back to three, add in a tablespoon of glycerine to compensate for the freezing point depression loss.
|Four tablespoons? You call THAT boozy?|
Low Carb 11.5% Fat Philadelphia-style Ice Cream Base without glycerine!
4 tablespoons rye or bourbon whiskey
1 tablespoon Angostura bitters
¼ teaspoon orange extract
¼ teaspoon maraschino cherry concentrate (optional)
- Follow the directions to make the ice cream base. Add the rest of the ingredients when the mix has been chilled.