by Heather Schmitt-Gonzalez / Friday, November 9, 2012
Whiskey & Cherry Ice Cream inspired by the Kilbeggan Whiskey Distillery
And not only is there rhyme to my madness, there is also reason. My inspiration comes from a trip to the Kilbeggan Whiskey Distillery in Co. Westmeath, Ireland. Touring the old distillery, we started with the brewing vat, which uses wash from the local river and is heated with steam. Barley is them ground and milled using gigantic millstones before it heads into a massive "mixer" which separates the liquid (wort) from the leftover grain (which goes back to the local farmers for animal feed). A stroll outside invites an invigorating spray and rush churning water from Kilbeggan's water-powered mill.
So, that's a very watered-down version of my tour, but you know, I don't want to give away all the secrets. You're definitely gonna want to make a trip to Westmeath to experience it all yourself. Right? Thought so. Okay, so if learning the process of whiskey-making is inspiring, naturally the process of whiskey-tasting follows suit.
And though I tried many, MANY whiskies that morning...mmm hmm, it was totally like ten in the morning...I'm just focusing on the "regular" Kilbeggan right now. Kilbeggan has this sort of airy, sweetness about it. This sweetness comes from Kilbeggan's 185 year old pot still, the oldest working pot still in the world, actually. The top neck on the still is very thin, allowing the sweetness to escape through the top, while the heavier, harsher residue falls back to the bottom.
|Famous Kilbeggan Whiskey Ice Cream at The Pantry Restaurant (inside the Kilbeggan Distillery)|
So start this ice cream the day before you want to make it. You will not want to skimp on the booze-soaked cherries. You will, however, have a hard time keeping your fingers out of them while they're infusing, so put it in a cupboard and walk away. I used both the cherries and some of their resulting liquor in the ice cream...but since the liquor is red, it sort of gives your final product a dirty sort of tinge. So if you want to try to keep it white, hold off on folding in the cherries until the ice cream base is done churning, and add unused whiskey in place of the cherry-infused. That said, even if it's not white-as-snow, it is insanely delicious. And the remaining cherry-infused whiskey makes a tasty digestif or mixer.
- 1 cup dried cherries
- 3/4 cup Kilbeggan Irish Whiskey
- 2 cup whole milk, divided
- 4 teaspoons cornstarch
- 1 1/4 cups heavy cream
- 2/3 cup granulated sugar
- 2 tablespoons light corn syrup
- 1/4 teaspoon sea salt
- 3 tablespoon cream cheese, at room temperature
So, tell me about something...a dish, a drink, a smell...that you discovered while traveling and just had to come home and recreate in your kitchen. And if you'll excuse me, I'm heading off to enjoy a dram of whiskey and some Friday night television. Pure excitement. No really, I love Grimm...and make a point of actually being home to watch it. Sláinte!
|'Whiskey' smoke stack at the Kilbeggan Whiskey Distillery|
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.