ALCOHOL INFUSED ICE CUBES RECIPES

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21 BEST MOSCOW MULE RECIPES YOU SHOULD LEARN TO MAKE IN ...



21 Best Moscow Mule Recipes You Should Learn To Make In ... image

Nothing makes the Moscow mule a classic American darling than bourbon. Great bourbons are born in Kentucky and bred from the finest American corn. This Moscow mule recipe uses good Kentucky bourbon that compliments ginger beer with vanilla notes for an extra-boozy kick.

Provided by Advanced Mixology

Total Time 5 minutes

Prep Time 5 minutes

Yield 1

Number Of Ingredients 5

4-5 oz. Ginger beer
1.5 oz. Kentucky bourbon
.5 oz. Lime juice
Mint sprigs for garnish
Ice

Steps:

  • Combine bourbon and lime juice in a copper mug filled with ice.
  • Top with ginger beer until the mug is full.
  • Garnish with a lime wheel and mint sprig.

Nutrition Facts : ServingSize 1, Calories 169

SICILIAN GELATO-STYLE ICE CREAM – ICE CREAM NATION



Sicilian gelato-style ice cream – ICE CREAM NATION image

Sicilian gelato, or ice cream made with starch (instead of eggs), makes for a perfect and versatile base for most flavours! Making it is easy and fairly "fail-safe", and the results are generally very smooth and pleasant.

Provided by [email protected]

Number Of Ingredients 5

700 ml (about 3 cups whole milk) OR 350 ml (1.5 cups) cream and 350 ml (1.5 cups) milk)
125 ml (a full 1/2 cup) sugar
3-4 tablespoons of corn starch
pinch of salt
1 vanilla bean (split lengthwise)

Steps:

  • Whisk together 200 ml (about 0.8 cup) of the cold milk with the corn starch, making sure that there are no remaining lumps. Set aside for now.
  • Blend the remaining 500 ml (about 2.1 cup) of the milk/cream, the sugar, the salt and vanilla bean (with seeds scraped out and added) in a sauce pan. Warm until steaming hot (not boiling!) on medium heat.
  • Blend the corn starch mixture with the rest of the ingredients in the sauce pan. While barely reaching a boil, cook and stir for about four- five minutes, or until the mixture has begun to thicken and any possible "floury" taste (from the starch) has disappeared [and don't overcook: that would reduce the thickening powers of the starch].
  • Take the ice cream base from the heat and let the mixture cool down.
  • Refrigerate for a couple of hours, discard the vanilla bean, and freeze according to the instructions of your ice cream machine.
  • In case you have no ice cream machine, still-freeze the base in your freezer (see the link below the box!) - this base is perfect for still-freezing, by the way!
  • After the churning, place the ice cream in a freezer-safe container, cover with plastic film and a lid, and store in the freezer.

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