During the mid-summer sizzle, it only makes sense that July would be ‘National Ice Cream Month’. We are prone to think of ice cream as a treat after dinner, with the kids or on a break at the beach. But our friends at Tipsy Scoop have us panting for the stuff at cocktail hour. Why you ask? Because these chicks had the genius idea of churning out ice cream made with alcohol. As Melissa, the owner explained to us, “” I have worked for the last few years on planning events for different liquor brands. I was always working with caterers to showcase the different brands by infusing their alcohol into everything from chicken wings to crepes! This got me thinking about what else I could infuse with liquor that would be even more delicious and Tipsy Scoop was born.”
Thats right, get ready to let your liver finally enjoy a sensational summer treat. Tipsy Scoop offers up flavors such as Irish Car Bomb, St. Germain and Tequila, Maple Eggnog, Kir Royale and one of our favorites, Cake Batter. There is about 5% alcohol in each serving so it can certainly get you swerving especially if you pair your ice cream to the corresponding cocktail (oh yeah, we tried that).
The company is relatively small and everything is made to order, so if you have any grand ideas for a flavor, be sure to email the girls here. If you are in the New York area they will be more than happy to cater your next pool party or corporate event (yeah, we did that, too).
In honor of Ice Cream Month, the Tipsy girls sent over a recipe for a sundae that may change your life, if you have an ice cream machine that is. If not, celebrate any way you know how from a King Cone to a Mochi bun or just drizzle some booze on your own ice cream until you have the chance to experience Tipsy Scoop first hand.
Tipsy Scoop Strawberry Rhubarb Bourbon Sundae:
1 1/2 cups whole milk
1 1/2 cups heavy cream
1/3 cup sugar
6 egg yolks
1/2 cup Four Roses Yellow Label
¼ cup Rhubarb Liqueur
3 cups of fresh strawberries
1. In a saucepan, add the milk and heavy cream. Over medium-high heat, scald the mixture.
2. In a large bowl, add sugar and egg yolks and whisk for 1 minute. Carefully, slowly pour half the scalded milk and cream mixture into the egg yolks.
3. Add the milk and egg mixture back into the saucepan. Warm over low-to-medium heat, stirring constantly.
4. Transfer custard to a heat-proof container, cover, and let cool for 1 hour. Stir in the bourbon and rhubarb liqueur. Chill in the refrigerator until completely cold (up to 6 hours).
5. Transfer the custard to an ice cream machine, processing according to the manufacturer’s instructions. Add in muddled strawberries to the ice cream maker.
Churn at least 20 minutes; ice cream will still be soft and should be placed back in the freezer for 1 hour before serving.
6. Top with fresh strawberry slices and enjoy!
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