Bourbon Cherry Boozicle
So this recipe is a little involved – it’s not that it’s difficult it is just going to take a little time to make. However, with this work comes delicious rewards; delicious and potent rewards!
- Mason jar
- Measuring cups, spoons
- Sauce pan
- Medium mixing bowl
- Popsicle mold, ice tray
|Bourbon||Enough to fill a mason jar (2 cups or more)|
|Ripe, pitted cherries||1/2 pound to 1 pound|
|Lemon||1/2 whole lemon|
|Heavy Cream||1 cup|
|Vanilla Extract||1 tablespoon|
- You’ll start by making the bourbon soaked cherries. Fill a mason jar with ripe and pitted (important to pit the cherries) and top with half-cup of sugar and juice of half a lemon. If you want, toss the peel in the jar too. Fill the jar with bourbon then seal the jar and shake. Refrigerate for about a week, shaking the jar a couple of times a day to ensure the sugar is fully dissolved. Once the cherries are ready, it’s time to make the boozicles.
- Combine the milk, vanilla and cream in a saucepan, stir and heat slowly to a simmer then remove from the heat.
- In a bowl, whisk the eggs and sugar until combined and foamy. Then add a little of the warm mixture from the saucepan to warm the eggs. Then mix the eggs into the saucepan.
- Return this mixture to heat and whisk until thickened.
- Remove from heat and allow it to cool to room temperature. Strain for solids.
- Fill popsicle molds with bourbon cherries, allowing for a little bourbon overflow too; then top with crème.
- Insert sticks and freeze overnight.
These Boozicles will be a little soft, so make sure to serve them as cold as possible so the Boozicles don’t fall apart when removing them from the mold. And, when making the creme, it’s always a good thing to sample the cherries.