An Ice Cream with Angostura Bitters

So, you know Angostura bitters? You put it in your old fashions, your manhattans, your pink gin and if you know what’s what you put it in your bloody marys. Yeah, I went ahead and put it in ice cream too. You interested? You should be, because it’s good.

Think about the taste, you know that taste it’s got. What? You’ve never just tried a drop of the stuff to see what it’s like all on its lonesome? Go ahead try it. No, I’m serious, go.

Get a feel for the underlying flavors behind the alcohol. That’s what the ice cream tastes like. Throw in some honey to sweeten her up a bit and your off. I used a tablespoon of bitters and it was wonderfully prominent, but feel free to start out with less if you don’t think you can handle it. Oh, and not only are the bitters something tasty, they also promote a creamy texture in the ice cream by way of the alcohol content. Beautiful.

An Ice Cream with Angostura Bitters
1 cup milk
½ cup good quality honey, I used alfalfa honey but use whatever you like
1 tbs Angostura bitters
2 cups cream

Heat the milk in a sauce pan until warm, just before it begins to bubble. Remove it from the heat and let it cool. Whisk in honey until incorporated. Whisk in bitters and cream. Refrigerate for five to eight hours. Process in your ice cream maker. If you don’t have one there’s a lovely post by David Lebovitz on what to do about it. Then enjoy.