Before you do anything, take a shot of whiskey. Seriously, take a shot of whiskey.
Now that you're on our level, we can begin.
We named this blog "Whiskey and Waffles" for no other reason other than it sounds really damn cool. Ever since, people have asked us to make whiskey and waffles. Today, your dreams come true.
We feel the name is self explanatory. However, if you missed it, Daniel is the whiskey, and Erin is the waffles. Take that how you want, but remember, we've all got a whiskey side.
This is either a breakfast or a dessert for those of you with a little bit of a wild side. Aka: that whiskey side we talked about earlier. It's sweet, its savory, it's boozy, and it's delicious.
This is not the most simple recipe we have posted on the blog. It's got a lot of parts and quite a few steps. However, this is easily the most decadent recipe. Set aside some time and prepare the ingredients like we discuss below. And if you have to, buy an ice cream maker. It's worth it.
Just to make this more interesting, let's play a game: every time you add whiskey to the dish, add whiskey to yourself. That means grab that good lookin' guy/gal you've been talking to, pour yourself a glass, and get hungry.
We're going to wrap this post up so y'all can get cooking. But first:
Food to us isn't a hobby. It's not a passion. It's a way of life. It's how we choose to spend our extra time, money, and effort. For us, Whiskey & Waffles isn't just a blog, it's a friendship and the reason we get along, even when we don't. It's the extra burst of energy that comes from nowhere after a 9-hour work day, and it's the reason we are closer than most siblings.
So here's to you, and here's to us. Now go finish that whiskey. (Recipe below)
erin and daniel
Note: We used J.P. Wiser's Spiced Vanilla Whiskey in this recipe. It's got a sweet vanilla flavor that works really well in the ice cream.
Vanilla Bourbon Ice Cream
1 ½ cups heavy cream
½ cup whole milk
½ cup brown sugar, packed
6 egg yolks
¼ cup sugar
A pinch of Kosher salt
¼ cup bourbon
(1 tsp. vanilla extract if you’re not using a sweet or vanilla bourbon)
1. Combine the cream, milk, and brown sugar in a medium saucepan over medium heat, stirring occasionally until the mixture comes to a boil.
2. Whisk together the egg yolks, white sugar, and salt until the mixture becomes well combined and glossy. Temper the egg mixture with the boiling cream mixture. To temper, while whisking vigorously, add a small amount of the hot cream to the eggs until well combined. Repeat this process until the mixtures have been completely combined. Basically, if you add all the hot liquid to the eggs at once, you’ll get scrambled eggs. And nobody wants that.
3. Add the custard (yes, you just made a custard) back to the saucepan and return to the stove over low heat, stirring constantly until the custard has thickened and coats the back of a spoon.
4. Place a metal mixing bowl into an ice bath and strain the thickened custard through a fine sieve so that the mixture cools quickly. Stir in the bourbon and vanilla if you’re using it.
5. Allow the mixture to cool completely before adding to an ice cream machine as according to the manufacturer’s instructions. After the mixture has churned and set, fold in about ¼ cup of your maple, bourbon caramel and freeze to hard pack.
Maple Bourbon Caramel Sauce
1 cup sugar
¼ cup REAL maple syrup (Mrs. Butterworth’s is not real syrup, just in case you didn’t know)
½ cup heavy cream
1 oz. bourbon
1. Combine sugar and maple syrup in a small saucepan over medium-high heat. Swirl the mixture until the sugar has completely dissolved with the syrup and turned a dark amber color, about 10-15 minutes. If you pull your sugar too early, it will be gritty and grainy in your mouth. Just let it get all melty and bubbly. Be patient. You’ll also be tempted to put a spoon in here to stir. DON’T. The sugar will coat the spoon, harden, and be a bitch to get off. Just swirl it.
2. Once the sugar has completely caramelized (see, caramelized, that’s where caramel comes from), remove the pan from the heat and slowly add the heavy cream, swirling as you go to incorporate. Voila! You’ve made caramel sauce.
3. Give it about a minute to cool, then add your bourbon. Store refrigerated. It’ll harden up in the refrigerator but just microwave it for a few seconds and you’ll be in business.
4 strips thick-cut bacon, the maple kind, yeah?
1 cup sugar
¼ cup water
1. Cook the bacon until crisp. Set aside to drain and finely chop. Spread the bacon crumbles over a sheet tray, lined with parchment paper.
2. In a small saucepan over medium-high heat, caramelize the sugar and water and bring to a boil (about 320°F on a candy thermometer).
3. Remove from heat and pour over the bacon crumbles. It will set almost immediately. Let it cool before breaking it into pieces. And please, please, please, don’t burn yourself. 320°F is kinda like…scarred-for-life temperature.
¾ cup cornmeal
¾ cup flour
2 t salt
1 tbsp. baking powder
1 cup whole milk
2 tbsp. bacon grease (or vegetable oil if you haven’t been saving your grease this whole time)
1. Combine your cornmeal, flour, salt, and baking powder. Whisk together the milk, egg, and grease.
2. Add the wet to the dry, whisking as you go to form your batter.
3. Cook in a waffle iron, per manufacturer’s instructions.