The Houstonian's Bourbon Float

Print Friendly
The Houstonian's Bourbon Float

For more delicious recipes and fun food and wine pairing ideas, subscribe to my newsletter.

This feisty float is NOT for the faint of heart. Get a good look at The Houstonian's incredible bourbon float, made with Knob Creek bourbon, homemade vanilla ice cream, luscious caramel sauce, bourbon vanilla cherries and a mound of candied bacon. Tall and tempting!

Ingredients

Vanilla Ice Cream:
  • 8 yolks
  • ¾ cup  sugar
  • 2 cups  milk
  • 1 cup  cream
  • 1 vanilla bean

Caramel Sauce:
  • 1 cup  heavy cream
  • 4 oz  butter (1 stick)
  • 1  vanilla bean
  • ¼ cup  corn syrup
  • 2 cups  sugar

Candied Bacon:
  • 2 cups Maple Syrup
  • 1  Sliced bacon

Bourbon Vanilla Cherries:
  • 1  Dried Tart Cherries
  • 1 cup  Bourbon
  • 1 ea.  Vanilla Bean
  • 2 Tbsp.  Honey
  • 1 ½ cups  Strong Assam Tea, hot

Recipe Info

For the Vanilla Ice Cream:
  1. Place milk and cream with scraped vanilla bean in medium saucepan.  Bring mixture just to a simmer, stirring occasionally. Whisk eggs and sugar together in a separate bowl. Temper milk mixture into egg and sugar mixture.

  2. Return to saucepan and cook till mixture coats the back of a spoon, 170°-175° F. Strain into a container and allow the base to cool. Cover and store overnight in refrigerator. Pour into an ice cream maker and process according to the manufacturer's directions.

For the Caramel Sauce:
  1. Mix together sugar, corn syrup, and vanilla in medium saucepan. Cook sugar mixture on medium to high heat. Brush sides of pot with water so that no crystals form. Warm cream in another saucepan.

  2. Cook sugar to a dark amber color. Turn off heat. Slowly whisk in cream so mixture does not bubble up and burn you. Stir in butter then strain. Stir occasionally until caramel sauce cools.

For the Candied Bacon:
  1. Julienne the slices of bacon to create small strips. Cook the bacon in a small sauté pan over medium heat, stirring occasionally to keep the bacon from sticking to the bottom of the pan and to separate the pieces. Continue cooking the bacon until almost all of the fat has rendered out and the bacon is crisp. 

  2. Remove the bacon from the pan and drain on paper towels to remove as much fat as possible. Use a little of the rendered fat to lightly grease a jelly roll pan. Meanwhile, put the maple syrup in a medium sauce pan over medium high heat. Bring the maple syrup to a temperature of 300⁰ to 310 ⁰ F or the hard crack stage. Be careful to watch as the syrup will rise as it boils. Stir it occasionally to keep it from boiling over. 

  3. Once the Syrup has reached its final temperature, remove it from the heat, stir in the bacon pieces, and immediately pour it out onto the prepared tray. Spread the candy out using a rubber scraper to evenly distribute the bacon and create a thin, even layer. Allow the candy to cool and harden. Once it has cooled to room temperature, break the candy into the desired sized pieces. Store the candy at room temperature in a sealed airtight container. 

For the Bourbon Vanilla Cherries:
  1. Add the cherries to a 1 quart mason jar with a tight fitting lid and band. Cut the vanilla bean in half, then split the bean lengthwise scrape the vanilla bean to remove the seeds, then place both the seeds and the pod in the jar with the cherries. Add the bourbon to the jar with the cherries. Add the honey to the tea and stir until it has fully dissolved. Pour the tea into the jar with the cherries, leaving about a quarter of an inch of head space. Seal the jar. Allow the cherries to sit at room temperature for 48 hours, turning the jar occasionally to make sure that the flavors are well incorporated. Use the cherries as desired.

Print Friendly Save paper with the printer friendly version