Double Dutch dark chocolate ice cream

Active: 20 minutes; Total: 8 hours 30 minutes; Yield: 1.5 quarts 

Cream, heavy	2 cups
Buttermilk	1 cup
Sugar, dark brown	¾ cup
Sugar, granulated	2 tablespoons
Double Dutch dark cocoa	6 tablespoons
Eggs	5 yolks
Espresso powder	1 tablespoon
Salt, kosher	¼ teaspoon
Vanilla extract	2 teaspoons
Chocolate, dark (around 60%), chopped	3 ounces
Bourbon	1 tablespoon

1. In a saucepan, whisk together the cream, milk, sugars, cocoa, yolks, espresso powder, and salt; the mixture will appear lumpy but it will smooth out as it cooks. 
2. Over medium heat, warm the custard while whisking constantly, just until it begins to steam and is barely bubbling around the edges; don’t let it come to a boil. 
3. Remove from the heat and whisk in the vanilla and chocolate until smooth. 
4. Pour the custard into a blender (or use an immersion blender) and blend for 30 seconds to ensure all the cocoa powder is broken down for a very smooth texture. 
5. Cover the bowl, with plastic wrap resting against the surface of the custard, and refrigerate until well chilled, preferably overnight. 
6. Pour the chilled custard into your ice cream maker, and churn according to the manufacturer’s instructions, until it has a soft-serve consistency. 
7. During the last minute of churning, add the bourbon. 
8. Scrape the ice cream into a lidded container, and freeze until firm, at least 8 to 10 hours. 

Recipe mildly adapted from curlygirlkitchen.com.

Chicken liver pâté with green peppercorns

Total: 40 minutes + overnight; Makes 2 ½ cups

Livers, chicken, well trimmed	1 pound
Milk, whole	2 cups
Oil, extra-virgin olive	2 tablespoons + 1 tablespoon
Onion, thinly sliced	1 small
Sage leaves, fresh	5 small +
Garlic, thinly sliced	2 cloves
Salt, kosher
Pepper, freshly ground
Bourbon	2 tablespoons
Lemon juice, fresh	3 tablespoons
Butter, unsalted room temperature	1 cup
Peppercorns, green, in brine, chopped	2 tablespoons + 1 tablespoon brine
Crackers or toast

1. Combine livers and milk in a bowl, and refrigerate overnight. 
2. Drain and rinse the livers; pat dry. 
3. Heat 2-tablespoons oil in a large skillet over medium heat. 
4. Add the onion and 5 sage leaves, and cook until deep golden brown, about 8 minutes. 
5. Stir in the garlic, and cook for 1 minute. 
6. Scrape the mixture into a food processor. 
7. Heat 1-tablespoon oil in the same skillet over medium heat. 
8. Season the livers with salt and pepper, and cook, turning once, until golden, about 2 minutes. 
9. Add bourbon, and cook until almost evaporated and the livers are barley pink inside, 1 minute. 
10. Add livers and lemon juice to the food processor; pulse until finely chopped. 
11. With the machine running, add the butter, 1 tablespoon at a time, until the pâté is smooth. 
12. Stir in the peppercorns and brine; season with salt and pepper. 
13. Divide the pâté between two bowls; cover and refrigerate until chilled. 
14. Garnish with sage, and serve with crackers or toast. 

Recipe from Food & Wine Holiday Recipes.

Peanut butter bourbon milkshake

Active: 10 minutes; Serves: 1

Bourbon	2 ounces
Maple syrup	½ ounce
Peanut butter, crunchy	¼ cup
Ice cream, vanilla	1 cup
Ice cubes	1 cup

1. Combine all the ingredients in a blender, and blend until fully incorporated and frothy. 
2. Pour into a chilled glass and enjoy! 

Recipe by Todd Coleman and posted at Saveur.

Mini bourbon pumpkin praline cheesecakes

Crust
Gingersnap cookies, crumbled	1 ½ cups
Cinnamon, ground	1 teaspoon
Butter, unsalted, melted	¼ cup
Salt, kosher	1/8 teaspoon
Filling
Cream cheese, room temperature	16 ounces
Sugar	¾ cup
Flour, all-purpose	1 ½ tablespoons
Pumpkin pie spice	2 teaspoons
Eggs	2 large
Pumpkin puree	1 cup packed
Bourbon	2 tablespoons
Vanilla extract	1 teaspoon
Topping
Sugar, granulated	1 cup
Half & half	½ cup
Butter, unsalted	1 tablespoon
Salt	Pinch
Baking soda	Pinch
Vanilla extract	½ teaspoon
Pecans, chopped	1 cup +

1. Preheat the oven to 325°F; mini cheesecake pans lightly buttered (yield: 36). 
2. In a small bowl, combine the cookie crumbs, cinnamon, butter, and salt until moistened. 
3. Divide evenly among the wells of the mini cheesecake pan, and press down firmly. 
4. Bake for 8 to 10 minutes, until set; cool to room temperature. 
5. Using an electric mixer, beat the cream cheese and butter in a large bowl until smooth. 
6. Beat in the flour and spices. 
7. Add the eggs one at a time. 
8. Beat in the pumpkin, bourbon, and vanilla. 
9. Divide the mixture among the wells of the cheesecake pan, filling to just below the top of the pan. 
10. Bake the cheesecakes for 20 minutes, until the edges are firm but the center is still jiggly. 
11. Transfer the pan to a cooling rack; cool to room temperature, then transfer to the refrigerator to chill overnight. 
12. Remove the cheesecakes from the pan and place on a wire rack set in a baking sheet. 
13. In a large saucepan over medium-high heat, combine the sugar, half & half, butter, salt, baking soda, and vanilla. 
14. Stir the mixture until boiling and the sugar has dissolved completely. 
15. Turn the heat to medium-low and continue stirring until the mixture reaches 238°F to 241°F on a candy thermometer (soft ball stage; the mixture will begin to take on a light caramel color). 
16. Stir in the pecans, and remove from heat. 
17. Stir the mixture until it begins to thicken and become creamy. 
18. Using a spoon, drop heaping tablespoons of the praline mixture onto the top of each cheesecake, and garnish with a toasted pecan halve; allow to cool. 
19. Chill the cheesecakes until ready to serve; can be made up to 1 day in advance. 

Recipe mildly adapted from The Suburban Soapbox.

Peach julep

Syrup
Ginger, peeled, thinly sliced	1-inch piece
Cardamom pod, cracked	1
Sugar	¼ cup
Mixology
Peaches, ripe, peeled, sliced	2
Mint	8 sprigs +
Bourbon	8 ounces
Lemon juice, fresh	4 ounces
Ginger beer	12 ounces

1. Bring the ginger cardamom, sugar, and ¼ cup of water to a boil in a small saucepan, stirring to dissolve the sugar. 
2. Let cool, and then strain into a jar; cover and chill. 
3. For each cocktail, muddle ¼ of the peach slices and two mint sprigs in a julep cup or double Old Fashion glass. 
4. Add 2 ounces of bourbon, 1 ounce of lemon juice, and ½ ounce of ginger syrup. 
5. Fill the glass with crushed ice, and add 2 to 3 ounces of ginger beer. 
6. Garnish with a mint sprig. 

Recipe from Bon Appétit, August 2013.