In my opinion, nobody does ice cream like New Englanders.
Nowhere else that I’ve traveled or lived have I witnessed people as obsessed with frosty, sugary, creamy treats as the people who reside in New England. New Englanders LOVE their ice cream. But it’s not just for the taste alone. It’s a part of the culture. A ritual even.
Luckily for me, I’m hanging out at the New England seacoast right now. So consequently, I’m getting my fill of ice cream while I’m here. And all other things New Englandy. Can you say apple cider donuts and lobster rolls…..errr…..I mean lobsta’ rolls? Yeah. I’m having all of those things. In large amounts. Hey. I’m on vacation. Don’t judge me.
But enough about me and what I’m eating. Let’s talk about this Bourbon and Brown Sugar Ice Cream. Because WHOA! I can’t even deal.
The bourbon definitely steals the show here. It’s front and center. But not in a way that’s overpowering. And the brown sugar is a key player as well. It provides a depth of flavor that regular old granulated sugar just can’t bring to the table. I can’t believe that it never occurred to me to make ice cream with brown sugar before. Things are certainly about to change from here on out.
The bourbon doesn’t just give this ice cream some wicked good flavor. It also changes the texture, making it softer than other ice creams (remember that alcohol lowers the freezing point). And that is something that I really dig about this recipe. Because I like it when my ice cream gets a little melty around the edges. It’s that middle ground between soft serve and hard ice cream that I ultimately crave. And this Bourbon and Brown Sugar Ice Cream hits the sweet spot in terms of texture. I think you’re going to love it!
Recipe slightly adapted from Bon Appétit
I learned a new word this week: Junuary. It’s kind of like this: Oh hey, it’s the month of June. It should be warm and sunny and beautiful. You should be wearing flip flops and sunglasses like A BOSS. But wait. NOPE. Just kidding. Instead it’s like January. Cold and drizzly and dark and miserable! Ack. I hate Junuary. I’m in a Junuary-induced depression.
But at least in my kitchen, I can properly celebrate summer. Like with glorious tomatoes. That first taste of a locally grown tomato – after months of eating subpar grocery store tomatoes – is like heaven. I think it’s the food I get the most excited about during the summer months.
Wait. Back up. OK, I lied. Sorry. Forgive me. It’s really ice cream that gets me the most jazzed. I want to eat ALL THE ICE CREAM! Tomatoes, however, are a close second. Hmmmm….tomato ice cream? Is that totally weird? YES. Yes it is weird. Bad Liz. Bad.
But you know what isn’t weird? Tomato Cobbler. It sounds weird, right? If you’re like me, then you’re used to hearing the word cobbler and associating it with peaches and plums and all things fruity (yes, I know tomatoes are technically a fruit). But that’s all about to change. Because Joy is a genius. Mind blown.
This dish has it all. Sweet, juicy cherry tomatoes. Caramelized onions. Fresh herbs. And savory, tangy buttermilk and blue cheese biscuits. Simply divine. Perfectly satisfying. And kind of a big deal. I’m bringing summer back to Seattle in all it’s glory…..at least in my kitchen.
Recipe barely adapted from Joy the Baker