So, I've been a little obsessed with smitten kitchen lately, I have to admit. When i saw this recipe last night, I couldn't resist. It's like an eggnog slushie but without the raw eggs. The recipe says to serve it once it's slushy, but I say that it's a little better when it's more frozen. Like a boozy boozy ice cream. But that's just me.
Here's the recipe, or you can click on the title above to link to the much prettier Smitten Kitchen version.
5 cups of a mixture of whole milk/half+half (I used a mixture of heavy cream and skim milk because that's what we had)
1 1/2 cups bourbon, brandy, or whiskey (I used Maker's Mark)
1 cup powdered sugar
1 tablespoon vanilla
whisk all ingredients in a pitcher and freeze until slushy (3-4 hours) or up to one day.
I'm so glad you tried this. I think I'll give it a go later this week, although I'd like to rename it. I just can't reconcile "milk" and "punch."
ReplyDeleteGah, I totally agree. Eee!
ReplyDeleteYeah, the name kind of threw me off too. The name sounds pretty disgusting but it's actually delicious. We'll have to think of a new name. Hmm...
ReplyDeleteI made it last night and it's SO tasty! I think I'll just call it "boozy boozy ice cream" in honor of Gabie's original post.
ReplyDeleteomg! i tried some of kp's tonight. thank you gabie and smitten kitchen for bringing us this deliciousness.
ReplyDelete