Whiskey sour

IMG_0817BSMbanner_baked-150I was hoping with this week’s Baked Sunday Mornings recipe to offer up something new, exciting, and slightly tinged with the erotic and risqué.  The recipe is called Lacy Panty Cakes with Whiskey Sauce, after all.  And, it being Valentine’s Day, I suppose no other time like the present would be perfect for making such a recipe, correct? (cue the music: bow chicka bow wow…)

While even the guys from Baked couldn’t completely explain the origin of this funny name in their preface to this recipe, the ‘panty’ referred to may actually be a diminutive for ‘pan’ in ‘pancake’.  These (somewhat little) pancakes are made with unusual pancake ingredient additions such as sour cream, brown sugar, graham cracker crumbs, and whiskey.  The ‘lacy’ effect may allude to the lace-like pattern made on the pancakes’ surface as they fry in the pan.

IMG_0807Sadly, despite the intriguing name, I found this to be one of the most uninteresting recipes we have made so far.  The ‘panty cakes’ were rather uninspired, humdrum graham cracker pancakes bordering on the too-thin side.  I personally prefer my pancakes a little thicker and heartier.  I also don’t possess a proper skillet to make pancakes in, so these turned out a bit ragged and pathetic.  The whiskey sauce is truly what ‘makes’ the recipe – dark, slightly buttery, rich, thick and strong with good whiskey flavor, it will definitely wake you up with the alcoholic kick (if you’re not big into whiskey, you may not be a fan).  Instead of elaborating further on my disaster, I offer you these few photos of the results, and then will move on.

IMG_0809 IMG_0810Anyhow… when you have a ton of lemons, what do you do?  Make lemonade, of course.  Or ice cream, in this case.

I decided to make good use of the delectable whiskey sauce from this recipe by whipping up a batch of Alice Medrich’s tangy, creamy sour cream ice cream.  Even though we are in the chill of a typical February winter here in Milwaukee, I still consider ice cream to be a year-round thing – I’m that hopelessly addicted to it – and making your own homemade ice cream is actually pretty darn satisfying and surprisingly simple.  I have several of Alice Medrich’s books and consider her just as much an important baking mentor as the Baked boys, and this sour cream ice cream recipe itself is what inspired me to purchase the book in which it is published, Medrich’s Pure Dessert.  I haven’t had the opportunity to make it yet – and this whiskey sauce from Baked seemed like a perfect accompaniment to it.

IMG_0811Honestly, I could eat sour cream with a spoon directly out of the container.  I love that piquant, sharp, tangy flavor – especially if it’s a good, locally-produced, organic sour cream. For this ice cream, I used Westby’s sour cream, from Wisconsin, as well as whole milk from the local Sassy Cow Creamery.  The recipe is not egg custard-based.  Instead, to allow the clean flavor of the sour cream to be the star of this ice cream, Medrich uses a small bit of cornstarch, which she advises you let properly boil up and cook in the milk and sugar mixture to remove any raw cornstarch flavor.

As Medrich herself notes, this ice cream is amazing on its own, right out of the ice cream freezer, or paired with grilled fruit.  However, I will say that it was simply amazing with Baked’s Whiskey Sauce from the Lacy Panty Cakes recipe.  One spoonful of the warm, smoky whiskey sauce, drizzled over the smooth, silky, rich sour cream ice cream – and I was immensely satisfied that I had made the right decision as an alternate to the somewhat failed Lacy Panty Cakes for this week…and let me say that this combination is just as ‘sexy’.  What a delicious treat.

Make your own Lacy Panty Cakes by following this link:

Lacy Panty Cakes with Whiskey Sauce

Or, skip the panty cakes, make the sauce, and pull out your ice cream maker for the following recipe.  It’s a definite keeper.  Best of all, it seems like it can be amazingly versatile.  Next time I make it, I may swirl some homemade lemon curd through it after churning…or, pour a blackberry or raspberry sauce over the top.  Delicious!

IMG_0819Alice Medrich’s Sour Cream Ice Cream

From Pure Dessert by Alice Medrich

Yield : Makes about 3 cups

Alice Medrich’s note: Here is an irresistible new ice cream, gently sweetened so that you can savor the rich nutty flavor and pleasant edge of the sour cream. Nothing more, not even a whisper of vanilla, is needed. A traditional egg-custard ice cream base would have blurred the pristine flavor of the sour cream, so I chose a base of milk with a little (very little) cornstarch instead–like true Sicilian gelato. I adore this ice cream right out of the machine, with nothing but a spoon.

2 cups sour cream

2/3 cup sugar

1 tablespoon plus 1 teaspoon cornstarch

1/8 teaspoon salt

1 cup whole milk

Put the sour cream in a medium bowl and set aside.

In a small saucepan, combine the sugar, cornstarch, and salt. Whisk in a little of the milk until smooth, then whisk in the remaining milk. Whisk constantly over medium heat until the mixture is warm and foamy. Continue to whisk as the foam subsides and the mixture thickens and begins to boil. Whisking and scraping the bottom and sides of the pan constantly to prevent scorching, boil steadily but not furiously for 1½ to 2 minutes, or until the mixture thins slightly and becomes a bit more translucent.

It is important to cook the base adequately, or you will taste and feel the raw cornstarch on your palate and the flavor of the sour cream in the finished ice cream will not be clear and bright.

Remove the pan from the stove and whisk for a few seconds to release some heat. A little at a time, whisk the hot mixture into the sour cream. Let cool, then cover tightly and refrigerate, covered, until thoroughly chilled, at least 4 but preferably 12 hours.

For an extra-cold start, put the mixture in the freezer for 20 minutes, stirring once or twice to prevent freezing.

Freeze the ice cream according to the instructions for your ice cream machine. Serve, or pack into an airtight container and freeze. If the ice cream sits in the freezer for several hours, it will be too hard to scoop. Soften it slightly by transferring the container to the refrigerator for a few minutes before serving; or microwave on low or on the defrost setting for a few seconds at a time until scoopable.

Next week: Vanilla Bean & Milk Chocolate Budino (don’t know what ‘budino’ is?  Stay tuned and find out.  I’m excited about this next one!)

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