Citizen Champagne's Whiskey Ice Cream
You try and get a liquor license for your illegal, underground, travelling culinary circus. Go on. There's a lot of hoops to jump through! So when you belly up to the modest bar along the side of our cart, you will have to settle for approximations. A PBR cupcake. A slice of vodka-pomegranate-balsamic strawberry pie. A brown sugar and whiskey sundae.
At Citizen's we serve it up, in a high ball glass, literally crowned with a fresh mint crackle, julep style. You'll have to provide the white suit, of course. Two scoops of this mellow, oakey, creamy treat contains about a shot of whiskey. And, of course, we can always make you a float (minus the mint) with some cane sugar cola.
Couldn't be simpler. Dump all your half and half into a 2 quart pot, high heat. While that's warming up, beat together all the eggs and sguar. Once the half and half's been scalded--which is to say not quite boiling--slowly add it to the eggs, whisking constantly. Return to heat for like two minutes, still whisking, until the custard mixture coats the back of a spoon. Strain, chill for 30 minutes, add the whiskey, toss in your ice cream maker. Then get loose.
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