Tipsy Cones’ Spicy Drunken Cinnamon Raisin Ice Cream

In the heat, nothing beats a creamy, icy treat. For WAG’s July “Passion’s Fruits” issue, restaurant reporter Danielle Brody told us about Tipsy Cones, a Stratford-based truck that serves homemade alcohol-inspired (and -infused) ice cream among its various imaginative flavors. Here’s a fave recipe:

 

Make a day in advance for optimum scoopability.

  • 2 1/2 cups heavy cream
  • 1/2 cup whole milk
  • Vanilla bean, halved and scraped
  • A medium to large sized bowl with 4 egg yolks, beaten
  • 1/2 cup sugar
  • 1/2 cup each of Buttershots and Hot Damn (or any butterscotch and cinnamon schnapps you fancy)
  • 1/3 -1/2 cup raisins, depending on what your ice cream machine recommends

 

Take 1 cup of your desired liquor. Bring to a boil, reduce amount by 1/3 and remove from heat source. Drop in raisins and allow to cool completely.

 

Put a bowl inside another filled with ice. Place a fine mesh strainer over the top bowl. Set aside.

 

Put sugar, milk, vanilla bean and cream in a pot and slowly start to bring it to a point where it’s steaming, not boiling, whisking the mixture constantly.

 

Ladle some of the steaming mixture into the bowl containing the four beaten egg yolks, whisking as you do it to avoid scrambling the eggs. Pour the mixture back into the pot and continue whisking, making sure to keep the mixture from boiling.

 

Dip a spatula into the custard and drag a finger across the back. If there’s a clean line that stays, the custard is thick enough. Pour it through the mesh strainer into the bowl sitting in the ice and remove the strainer. Set the custard aside until it cools, stirring occasionally to help speed up the cooling process. Once cool, place a piece of plastic wrap over the custard. Take the custard bowl out of the ice bowl and place it in the fridge.

 

Take the custard and mix in the raisin liquid, reserving the raisins until right before you are ready to stop the machine.

 

Process in your machine as directed by its manufacturer. Right before you turn it off, add the raisins. Scrape the mixture into a freezable container. Place plastic wrap on top of the ice cream’s surface. Put the airtight lid on and stick it in the freezer for at least 6 hours.
Serve by itself scooped or put it on some raisin toast like a breakfast ice cream sandwich. Bliss out. Serves 3 to 4.

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