It’s hot out there, are we right? So go on and treat yo'self. And, because TODAY is the all-too-important wacky holiday of National Creative Flavor Ice Cream Day, we asked CoolHaus, the Picasso of ice cream trucks, for one of its infamous sammie recipes. What we got was the spoon-lickin' good "Whiskey Lucky Charms." It combines the best parts of being a kid (sugar cereal) with the best parts of being an adult (alcohol). If there’s one thing we learned from being a six-year-old, it’s that you save the best—the rainbow marshmallows—for last.
Whiskey Lucky Charms Ice Cream
Makes about: 11⁄2 quarts | Active time: 15 to 20 minutes
Plain Custard Base*
1⁄4 cup Bushmills or Jameson Irish whiskey
3⁄4 cup Lucky Charms cereal
1. Process base in an ice cream maker according to manufacturer’s instructions. Add whiskey during last 2 minutes of churning.
2. Transfer to a bowl and fold in cereal.
3. Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving.
*Plain Custard Base Recipe
Makes about: 11⁄2 quarts | Active time: 10 to 15 minutes
Use the freshest eggs available for best results. If possible, refrigerate the base for a full 24 hours—the longer, the better. We like to chill our bases in plastic or stainless-steel pitchers with airtight lids for easy pouring into the ice cream maker after chilling.
2 cups whole milk
2 cups heavy cream
11⁄4 cups granulated sugar
8 large egg yolks
1. In a 4-quart saucepan, combine milk, cream, and half of sugar. Set over high heat, and cook, stirring occasionally, until mixture comes to a boil, about 5 minutes.
2. Meanwhile, in a medium bowl, whisk yolks and remaining sugar until smooth, heavy, and pale yellow, about 30 seconds.
3. When cream mixture just comes to a boil, whisk, remove from heat, and, in a slow stream, pour half of cream mixture over yolk sugar mixture, whisking constantly until blended.
4. Return pan to stove top over low heat. Whisking constantly, stream yolk-cream mixture back into pan.
5. With a wooden spoon, continue stirring until mixture registers 165 to 180 degrees on an instant-read thermometer, about 2 minutes. Do not heat above 180 degrees, or eggs in base will scramble. Mixture should be slightly thickened and coat back of spoon, with steam rising, but not boiling. (If you blow on the back of the spoon and the mixture ripples, you’ve got the right consistency.)
6. Pour base into a clean, airtight container and refrigerate for 12 to 24 hours before using.
7. Use base within 3 to 5 days.
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Suggested cookie here is a maple flapjack. Photo courtesy of Coolhaus
Makes about: 11⁄2 quarts | Active time: 15 to 20 minutes
Plain Custard Base*
1⁄4 cup Bushmills or Jameson Irish whiskey
3⁄4 cup Lucky Charms cereal
1. Process base in an ice cream maker according to manufacturer’s instructions. Add whiskey during last 2 minutes of churning.
2. Transfer to a bowl and fold in cereal.
3. Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving.
*Plain Custard Base Recipe
Makes about: 11⁄2 quarts | Active time: 10 to 15 minutes
Use the freshest eggs available for best results. If possible, refrigerate the base for a full 24 hours—the longer, the better. We like to chill our bases in plastic or stainless-steel pitchers with airtight lids for easy pouring into the ice cream maker after chilling.
2 cups whole milk
2 cups heavy cream
11⁄4 cups granulated sugar
8 large egg yolks
1. In a 4-quart saucepan, combine milk, cream, and half of sugar. Set over high heat, and cook, stirring occasionally, until mixture comes to a boil, about 5 minutes.
2. Meanwhile, in a medium bowl, whisk yolks and remaining sugar until smooth, heavy, and pale yellow, about 30 seconds.
3. When cream mixture just comes to a boil, whisk, remove from heat, and, in a slow stream, pour half of cream mixture over yolk sugar mixture, whisking constantly until blended.
4. Return pan to stove top over low heat. Whisking constantly, stream yolk-cream mixture back into pan.
5. With a wooden spoon, continue stirring until mixture registers 165 to 180 degrees on an instant-read thermometer, about 2 minutes. Do not heat above 180 degrees, or eggs in base will scramble. Mixture should be slightly thickened and coat back of spoon, with steam rising, but not boiling. (If you blow on the back of the spoon and the mixture ripples, you’ve got the right consistency.)
6. Pour base into a clean, airtight container and refrigerate for 12 to 24 hours before using.
7. Use base within 3 to 5 days.
Suggested cookie here is a maple flapjack. Photo courtesy of Coolhaus