It’s great to make ice cream at home, but unless you have professional equipment or a tank of liquid nitrogen on hand, the consistency is usually on the hard side. One easy way to remedy this is to add booze to your ice cream. Some recipes recommend adding a small amount of neutral-tasting vodka. For fruit-based recipes, macerating fruit in kirsch is an excellent solution as it enhances the taste of the fruit, similar to what you would do for a fruit salad. By why not make the booze front and center?
Years ago I started using the Ben & Jerry’s Homemade Ice Cream & Dessert Book. Their ice cream base #1 is as simple as it gets, requiring no cooking whatsoever, and just four ingredients: eggs, sugar, heavy cream, and milk. The book contains a variation with kahlua and amaretto, but that never particularly appealed to me. However I had this idea to make a Calvados ice cream – why not, good Calvados is delicious, like apples in liquor form. The only difficult part is to accept the idea to part with 1/2 cup (4 oz, 110 mL) of Calvados which equates to a non negligible 16% of an entire bottle… But it’s worth it and the ice cream keeps for a while (in theory – it will be gone before you know it). You can use it on a pound cake as pictured below, or even better on an apple tart. The cream smoothes the Calvados and the fat in the ice cream allows to better enjoy the aromatics (at least that is what I tell myself after a couple of generous scoops).