I discovered the USA National Day Calendar. What an amazing source of inspiration! Everything from the more serious National Days such as the National Paediatric Hematology/Oncology Nurses Day on the 8th of September to the very funny National Lazy Mom’s Day on the first Friday in September. There is an National Elephant Appreciation Day on the 22nd of September and a National Drink Beer Day on the 28th of September. Not all of them are applicable to whisky, but a few got me thinking.
It might be a bit difficult to pair National Corned Beef Hash Day on the 27th of September with some whisky or bourbon, however National Cheeseburger Day on the 18th of September is a whole different ball game. It is fun, delicious and easy to pair with a dram.
National Coffee Day is coming up on the 29th of September (as if I need an excuse to celebrate with coffee and whisky) but I also spotted a National Coffee Ice Cream Day on the 6th of September. Naturally this triggered the urge to experiment and play around. It is September and that means National Bourbon Month, so playing with bourbon was a good fit.
I made a Bourbon Coffee Ice Cream that was delicious. I posted the resulting photos on social media. Quite a few people asked me for the recipe, so I decided to quickly capture it. It is easy to make and especially great for this hot weather we are experiencing at the moment in South Africa.
No making ice cream from scratch. Its hot, I don’t want to still slave away over a hot stove. I want a quick easy recipe that will cool me down and give me my caffeine boost and Bourbon kick. So, in honour of National Coffee Ice Cream Day…
Also Read: Bourbon Coffee
Bourbon Coffee Ice cream Day With Bourbon
The better the ingredients used, the better the result. Using ice cream made with real cream will give better results. The same holds true for the coffee. Using a good quality coffee will impact on the taste.
- 6 scoops of Vanilla Ice-cream (I used the Woolworths Vanilla Ice cream)
- 10 ml boiling water
- 20 ml Freeze-dried instant Coffee (I used Douwe Egbert)
- 30 ml Bourbon ( I used the Knob Creek Straight Bourbon Whiskey)
Take the ice cream out of the freezer, scoop the required volume out into a bowl and allow to soften. About 15 minutes. It is summer here in South Africa, so it happens quickly. Dissolve the Instant coffee in the boiling water and cool. (I like very strong coffee, so use less coffee if you prefer your coffee taste a bit milder) I popped the dissolved coffee into the freezer to cool down quicker.
When the ice cream has started to soften a bit (not melted, just softened enough to mix) add the cold coffee and the Bourbon. Using a hand blender, wiz away until mixed. Pop the mixed ice cream back into the freezer for an hour to set. Done. Bourbon Coffee Ice cream – as simple as that. Serve and enjoy.
The Bourbon Coffee ice cream has a sweet espresso taste with a bit of a kick. Look out for more National Day inspiration on my Social Media channels. Especially Instagram. There is a National White Chocolate Day coming up on the 22nd of September and a National Chocolate Cupcake Day in October. Now I first need to go and cycle 10 km to get rid of all the added kilojoules. 😝
Also Read: Nectarine Bourbon Smash Cocktail