Making 3 of most popular/best selling ice creams:
1) Fresh Garden Mint with Chocolate Cookie and Salted Fudge Crumble (think an upscale version of the center of your favourite ice cream cake) + Crushed Candy Canes for Xmas edition;
2)Egg Nog with Bourbon Swirl; and
3)Buttered Popcorn (because as kids all the cousins in my family would get together to go see the holiday blockbuster after our parents digested the Christmas feast and unwound from the hectic day... a tradition we continue as adults).
For the Bourbon Swirl, I like alcoholic ice creams to have a taste of alcohol but of course it lowers the melting point to rapidly... so instead I set 1/4 cup of Bourbon per quart of ice cream with gelatin then run in through the Vitamix for Bournon fluid gel of sorts and swirl this in to the ice cream near the end of churning. It still freezes beautifully.
Custard im a sousvide bath isnt too photogenic so I will post pics when I serve these on Christmas Eve as Ice Cream Sandwiches (Mimt of sticky chocolate wafers, Egg Nog on soft ginger molasses and Candy Cane on Chocolate Chip with Maple Bacon and drizled eith some salted Caramel.
