Adult Ice Cream Made With Ole Smokey Moonshine Cherries!
Because alcohol is not normally present in things like ice cream, a disclaimer is necessary. Moonshine Cherry Ice Cream contains alcohol, so today's recipe is meant for adults! Two scoops of Moonshine Cherry Ice Cream is equal to drinking 1 cocktail.
Not everybody consumes alcohol, so it is best to offer an alternative. To make a denatured version of today's recipe, boil the Ole Smokey Moonshine Cherries when making the jelly, so the alcohol evaporates. This will preserve the cherry moonshine flavor. Another alternative is to substitute maraschino cherries and maraschino cherry juice.
The Ole Smokey company makes top quality Moonshine in Gatlinburg, Tennessee. The Ole Smokey Moonshine Cherries product brings maraschino cherries to a whole new level. Each cherry is saturated with moonshine and it only takes eating a few of these cherries to feel the effect. Moonshine Cherries are skillfully crafted and they do have a long shelf life when refrigerated.
For more information about Ole Smokey Moonshine products, follow this link:
When I first saw a mason jar full of Ole Smokey Moonshine Cherries at the store, plenty of good cooking and cocktail ideas flashed before my eyes. After about a month of pondering over moonshine cherry ideas, making an ice cream with this Gatlinburg specialty product seemed like the best path to follow. It took a while to figure out a way to modify the basic French ice cream recipe, so the potent alcohol content would be preserved.
Sugar is a liquifying substance. Sugar keeps cakes moist. Sugar also keeps ice cream from turning into a solid block of ice when it is frozen. It does not matter what kind of sugar, glucose or fructose nectar syrup is used, because all kinds of sugar act like antifreeze in an ice cream recipe.
Alcohol also works like antifreeze in an ice cream recipe, because alcohol basically is a modified sugar. When alcohol is part of an ice cream recipe, the amount of sugar can be slightly reduced, but this leads to another problem. Ole Smokey Moonshine Cherries are not sweet. They only taste like 100 proof corn liquor, so they have to be sweetened.
The best way to make Moonshine Cherry Ice Cream and retain the alcohol potency is to add a portion of the Moonshine Cherries to the Crème Anglaise, then make a low temperature Moonshine Cherry Jelly that can be swirled into the churning ice cream before it finishes. This way the Crème Anglaise will yield ice cream that is not too soft and the jelly swirl will add plenty of Moonshine Cherry flavor and of course, alcohol.
A stable jelly medium for the moonshine can be made with sugar, water, fruit pectin, a few drops of lemon juice and organic red food color. The temperature of the jelly has to be very low, when the Moonshine Cherries are added or the alcohol will denature.
All ice cream machines have their own maximum capacity. I use a Breville 600 Smart Scoop machine, which has a max capacity of 1 1/2 quarts of finished ice cream.
A common mistake that home cooks make is to use the max capacity as the guideline for how much liquid ice cream mixture can be added to the churning drum. Aeration causes the liquid volume to expand and increase in size as the ice cream mixture churns and freezes.
For a Breville 600 machine, 3 1/2 cups of liquid ice cream mixture will increase in size as it is churned and it will expand to nearly 1 1/2 quarts (about 6 cups). It is important to not exceed the 3 1/2 cup starting limit or there will be an out of control big mess to clean up!
Cherry Moonshine Crème Anglaise:
This recipe yields about 3 cups of flavored Crème Anglaise.
• 3 cups of Crème Anglaise plus 1/2 cup of Jellied Moonshine Cherries is enough to make 1 full batch of ice cream in a 3 1/2 cup max liquid capacity machine.
Crème Anglaise is used to create a classic French style ice cream texture. Crème Anglaise is not difficult to make.
It is best to make the Crème Anglaise the day before making ice cream. The Crème Anglaise must be chilled for 4 hours before it can be placed in an ice cream machine. Creme Anglaise can be kept in a refrigerator for 7 days.
Step 1: Place 4 egg yolks (AA Grade Large Eggs) in a mixing bowl.
Add 1/2 cup of cream.
Whisk the ingredients till blended.
Set the mixture aside.
Step 2: Place 1 cup of cream in a sauce pot.
Add 1/3 cup of whole milk.
Add 2 tablespoons of the Cherry Moonshine from a jar of Ole Smokey Moonshine Cherries.
Add 1/3 cup of granulated sugar.
Add 1/2 teaspoon of pure vanilla extract.
Add 1/4 teaspoon of lemon juice.
Step 3: Add 1 small pinch of nutmeg.
Add 1 small pinch of allspice.
Add 1 small pinch of cinnamon.
Add 1 pinch ginger powder.
Step 4: Add enough red food color to give the sauce a rose pink tint. (About 5 to 6 drops)
Step 5: Place the sauce pot over medium/medium low heat.
Bring the liquid to a gentle simmer. Stir occasionally. The cream should be about 145ºF to 155ºF.
Step 6: Remove the pot from the heat.
Slowly pour the hot cream mixture into the cold egg yolk/cream mixture, while constantly stirring with a whisk.
Step 7: Return the entire crème anglaise mixture to the sauce pot.
Place the sauce pot over medium low heat.
Constantly slowly stir the crème anglaise with a whisk, as it heats and thickens to a thin sauce consistency that can evenly coat a spoon.
*Do not allow the crème anglaise to exceed 140ºF or the sauce will break!
Step 8: Remove the pot from the heat.
Pour the finished Cherry Moonshine Crème Anglaise into a container and chill for at least 4 hours before using it to make ice cream.
Jellied Moonshine Cherries:
This recipe yields 1/2 cup.
The object is to not denature the alcohol!
Step 1: Heat a stainless steel sauce pot over medium heat.
Add 1 cup of water.
Add 1/3 cup of sugar.
Add 5 drops of organic red food color.
Bring the liquid to a simmer, so the sugar dissolves. (Simple syrup)
Step 2: Reduce the temperature to low heat.
Add about 1 1/2 to 2 teaspoons of dried powdered fruit pectin. (Every brand of fruit pectin has its own strength, so read the directions and do the math!)
Simmer and reduce, till the sauce becomes a medium thick consistency. (The volume should be about 1/3 cup.)
Step 3: Reduce the temperature to very low heat.
Add 1/4 cup of cherry moonshine from the jar of Ole Smokey Moonshine Cherries.
Add 1/4 cup of small chopped moonshine cherries.
Very gently simmer and reduce, till the volume is 1/2 cup.
Step 4: Place the Jellied Moonshine Cherries in a container.
Chill the Jellied Moonshine Cherries in a refrigerator to 41ºF.
Cherry Moonshine Ice Cream:
This recipe is written for a 6 cup max capacity ice cream machine!
• 3 cups of the Cherry Moonshine Crème Anglaise + 1/2 cup of the Jellied Moonshine Cherries will yield about 5 1/2 cups of ice cream. This is because jelly does not aerate!
Step 1: Set the ice cream machine to a medium hard ice cream setting.
Pre-cool the ice cream machine.
Step 2: Place 3 cups of the Cherry Moonshine Crème Anglaise in the churning drum.
Place the drum in the ice cream machine.
Assemble the machine pieces.
Churn till the ice cream is a soft ice cream texture.
Step 4: Pause the ice cream machine.
Add 1/4 cup of the Jellied Moonshine Cherries.
Restart the machine.
Continue to churn, till the ice cream is almost ready and it is a medium hardness.
Step 5: Pause the machine.
Poke a hole all the way to the bottom of the ice cream drum with the handle of a wooden spoon.
Pour the remaining 1/4 cup of Jellied Moonshine Cherries into the hole.
Turn the machine on briefly and churn for for only 1 or 2 rotations, to create a swirl effect.
Turn off the machine.
Step 6: Remove the ice cream drum.
Pack the ice cream into a container and place it in the freezer.
Freeze for 4 to 5 hours, till the ice cream is a firm medium hard consistency.
Viola! Moonshine Cherry Ice Cream that packs a kick!