How To make Jean's Bourbon Ice Cream
4 Eggs
3/4 c Sugar
1/2 c Bourbon
1 cn Eagle Sweetened Condensed
- Milk (14 oz) 6 c Half-Half
Fresh Mint (Garnish) Beat eggs on medium speed, gradually add sugar. Add bourbon and Eagle milk, mixing well. Add Half & Half. Pour into 1 gallon freezer, freeze according to manufacture's directions. Garnish each serving with mint sprigs. Source: Jean Howard, Auburn, Alabama Typos courtesy of: Joan Mershon
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The Best Ice Cream Tiramisu | Chef Jean-Pierre
Hello There Friends! Boy do I have a recipe for you today! Unlike anything you have seen before. It is absolutely the best Tiramisu recipe I ever made in my career! Make the day before your dinner party and serve as a Tiramisu Ice cream Parfait the next day! I promise that that your guests are going to be blown away!!
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0:45 Zabaglione
1:38 Water Bath
5:18 Out of Water Bath
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Hello There Friends, Bread Pudding made with Croissants today! This is a super easy to make and delicious dessert that you could eat everyday of the week! Adding the Croissants to the Bread Pudding really elevates the flavours and smoothness of the desert! Eat it hot or cold, either way you'll love it! Let me know what you think in the comments below.
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Creamy Polenta & Polenta Cake | Chef Jean-Pierre
Hello There Friends,
Another ESSENTIAL! Polenta can be used in so many different ways and I love replacing Mashed Potatoes with a Soft Polenta. Served in many dishes including the latest BBQ Bourbon Short Ribs. This is a must for any home cook! Let me know what you think in the comments below.
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❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Top 10 Recipes You Need To Learn From Chef Jean-Pierre!
Hello There Friends, Today I wanted to share with you the Top 10 most important recipes on my channel! Each of these recipes are not only the ones I make most often, but they showcase essential techniques that will help create and enjoy many more recipes in the future. If you learn to make all these recipes, you’ll learn new techniques that will make you a much better cook!
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Pineapple and Bourbon Vanilla Ice Cream
ineapple and Bourbon Vanilla Ice Cream
A fruity creamy delight, the bourbon vanilla kicks this ice cream to the next level!
1/2 l whole milk (Pasteurized milk is always better than sterilized milk but in any case always use whole milk).
1l whipping cream (Same as for the milk with at least 30% fats)
3 Bourbon vanilla beans
1 pineapple
10 egg yolks
350gr cane sugar
Whisk the ice cream base for about 7 to 8 minutes: you need at least 25 to 30% air in the cream base
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Photography: Wessel Woortman
Photo and Video montage: Wessel Woortman
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