Celebrate National Ice Cream Month with a spirited twist. Here we feature how two small spirits producers are inspiring new ways to enjoy summer’s sweetest tradition; infusing scoops with the character of craft spirits.
LiMOONcello Gelato featuring Moon Citrus Moonshine
In the quest for amazing gelato recipes Moon Moonshine’s friends at Gelato Gilberto traveled to over 30 towns in Italy searching for the most interesting and delicious flavors they could find. This recipe is inspired by a lovely Sunday afternoon spent with friends Simone and Silvia in the Italian beach town of Rosignano Solvay. Simone’s mother made her own limoncello, but with a twist–it was milder and made with cream instead of only spirits. The result was heavenly, and this recipe channels that beautiful day by combining tart citrus, creamy gelato, and premium Kentucky Moon Moonshine!
Yield: About 1.5 quarts
Ingredients
- 3 cups milk
- ½ cup whipping cream
- 1 cup sugar
- 4 egg yolks
- zest of three lemons
- juice of three lemons
- 1/4 cup Moon Citrus Moonshine (plus more for pour over if desired)
- ½ cup basil leaves
The Build
Whisk together milk, cream, sugar, and egg yolks and place in the top of a double boiler over briskly simmering water. Continue to stir with a wooden spoon until the mixture reaches 180 degrees on a candy thermometer. The mixture should thicken enough to coat the back of a spoon and leave a trail when a finger is dragged through the coating. Cool the mixture by placing the boiler pot in a bowl of ice water and stirring occasionally until mixture is tepid. Refrigerate several hours or overnight before continuing.
Pour the base mixture, the zest, the lemon juice, moonshine, and basil into a blender and mix on medium until basil turns into small green flecks, about one minute. Pour into the ice cream maker and freeze according to instructions for your ice cream maker model. Process until thick but not stiff. Store covered in freezer. Let sit in the refrigerator for about 15 minutes to temper prior to serving. Serve in frosted up glasses with basil leaf garnish. For an extra spirited presentation, pour over two tablespoons (or even a shot glass!) of Moon Moonshine immediately before serving.
Larrikin Maple Bourbon Cream Soft-Serve Sundae
Larrikin Maple Bourbon Cream transforms a simple ice cream sundae into an elevated summer dessert. Crafted with real maple flavor, fresh cream, and Larrikin Bourbon, it delivers notes of maple candy, vanilla, and caramel that pair perfectly with soft serve, toasted pecans, and candied bacon. The result is a decadent frozen treat that captures the spirit of National Ice Cream Month while showcasing the versatility of craft spirits beyond the cocktail glass.
Celebrate National Ice Cream Month with a grown-up twist on a classic summer favorite. Rich vanilla soft serve is topped with toasted pecans, candied bacon, and a generous drizzle of Larrikin Maple Bourbon Cream, creating the perfect balance of sweet maple flavor, creamy texture, and Kentucky bourbon character.
Serves: 2
Ingredients
● 4 cups premium vanilla soft-serve ice cream
● 4 oz Larrikin Maple Bourbon Cream
● 1/4 cup toasted pecan halves
● 2 slices candied bacon
● 2 tbsp bourbon caramel sauce
● 1 tbsp maple sugar (optional)
The Build
1. Divide the vanilla soft serve between two sundae glasses.
2. Drizzle 2 ounces of Larrikin Maple Bourbon Cream over each serving, allowing it to cascade through the soft serve.
3. Top with toasted pecans and pieces of candied bacon.
4. Finish with a drizzle of bourbon caramel sauce and a light dusting of maple sugar, if desired.
5. Serve immediately.