I love ice cream but Melissa Tavss of Tipsy Scoop has taken it one step farther. Instead of just ice cream, she’s adding artisanal spirits and creating boozy sweet treats. Her ice creams such as Dark Chocolate Whiskey Salted Caramel Ice Cream, Vanilla Bean Bourbon Ice Cream, and Raspberry Limoncello Sorbet have been available at many retail stores for several years now. And last summer, she formed a partnership with Williams Sonoma enabling Tipsy Scoop to be shipped to customers nationwide through the Williams Sonoma website. Tavss has also released her first cookbook, “Tipsy Scoop: Latest and Greatest Recipes.”
You can use the cookbook to make your own Tipsy Scoops. Also available are a variety of Tipsy Scoop kits such as their Skrewball Peanut Butter Whiskey Chocolate Swirl and Spring Fever Cocktail Kit featuring 1 pint Strawberry White Sangria Sorbet. 1 pint Vanilla Bean Bourbon ice cream, 1 bottle cherry hard cider, 1 can spiked strawberry lemonade, 1 mini cherry preserves, 1 bag cherry gummies, 1 bag fruit gummies, 1 fresh lemon, and recipe cards, paper straws, and hashtag flags (for posting your creations on social media sites).
The following recipes are courtesy of Melissa Tavss and are from “Tipsy Scoop: Latest and Greatest Recipes.”
Note: Though some of these recipes call for specific brands of alcohol, you can substitute your own–though the taste may differ somewhat.
Ice Cream Mix
This recipe freezes well.
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- 1 tablespoon vanilla
- 1/3 cup sugar
- 8 egg yolks
Makes 1.5-2 quarts of ice cream mix
In a medium-size heavy duty saucepan, add milk, heavy cream, and vanilla. Over medium-high heat, scaled the mixture, removing from heat once bubbles begin to form.
I a large bowl, add sugar and egg yoks and whisky until the turn a lighter yellow, about 30 seconds to 1 minute.
Slowly pour half the scaled milk and cream mixture into the gg yolks, whisking constantly as you pour. Add the egg and mix mixture back into the saucepan.
Saucepan. Warm over low-to-medium heat, stirring constantly with a heat-resistant spatula or spoon. The custard is thick enough once it can easily coat a spatula or spoon which takes a few minutes. (Note: Overcooking will scramble the eggs so proceed with caution.)
Transfer custard to a heat proof container, cover, and let cool for 1 hour before adding in alcohol and additional ingredients.
Maple Bourbon
- 6 cups Ice Cream Mix (see recipe above)
- 1 cup Four Roses Bourbon
- ¼ cup maple syrup
- ½ cup bacon, cooked and chopped (about 8 to 10 strips of bacon)
In a large mixing bowl, combine ice cream mix, bourbon, and maple syrup and stir.
Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours.
While mix chills, cook bacon until it is crispy and set aside on a paper towel to drain and cool for around 30 minutes. Chop into quarter-inch pieces using a sharp knife. Refrigerate in airtight container until ready to add to ice cream.
Freeze the mixture in your ice cream maker according to the manufacturer’s instructions until it has a gelato-like consistency.
Transfer the ice cream to a large mixing bowl and stir n bacon crumbles. Transfer the ice cream into a freezer-safe containers and freeze for a least eight hours before serving.
Hot Buttered Rum
“What could be better than that last bite in your bowl of Cinnamon Toast Crunch?” writes Tavss in her description of what she describes as a cinnamon-y sweet cereal milk bite turned into a spiked ice cream. “Not only will it give you that taste of nostalgia, but will bring you that festive, comforting, holiday party in your mouth feeling all year long.”
- 6 cups Ice Cream Mix
- 1/4 cup Cinnamon
- 1 tablespoon Melted Butter
- 1 cup Sailor Jerry Spiced Rum
In a large mixing bowl combine all the ingredients and stir.
Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours.
Freeze the mixture in your ice cream maker according to the manufacturer’s instructions, until it has a gelato-like consistency.
Transfer the ice cream into freezer-safe containers and freeze for at least 8 hours before serving.
Makes about 2 quarts.
Serving suggestions:
Caramelize sliced bananas and make a bananas foster split. Add extra toppings like hot fudge, caramel sauce, toffee, walnuts and anything else that sounds good.
Non Dairy Ice Cream And Sorbet
“You’ll notice in the chapters following that not only do we have milk-based ice creams, but also have a few options for non-dairy boozy ice creams and boozy sorbets,” writes Tavss in the introduction to her chapter on non-dairy ice creams and sorbets. “Our non-dairy ice creams are made with a coconut milk base and our sorbets are made with different fruits, so they have a water/fruit base.
Puree recipes vary fruit by fruit, but our sorbets all start with fruit purées- raspberry, mango, watermelon, peach etc. Since there is so much variation fruit by fruit, you’ll see instructions for each fruit purée included within the recipes in the following chapters.”
Simple Syrup Recipe
What all sorbet recipes do have in common is the need for simple syrup. Here is a very simple, simple syrup recipe:
How to make simple syrup:
- 1 cup white sugar
- 1 cup water
In a medium saucepan, combine water and sugar.
Bring to a boil, stirring, until sugar has dissolved. Allow it to cool.
Watermelon Mint Margarita Sorbet
“Watermelon. Mint. Margarita. Is there a more mouthwatering combination of words in the whole English language?” writes Tavss, describing this sorbet to be like sitting on the back porch with a juicy slice of watermelon dripping down your forearm or cutting out of work early for a happy hour margarita on that first really hot day of summer.”
Watermelon Purée:
- 2 cups simple syrup
- 3 cups fresh watermelon chunks
Sorbet:
- 4 cups watermelon purée
- 1 cup tequila
- 1/3 cup mint syrup
- (we recommend Monin)
- 1/4 cup lemon juice
Make Purée:
Remove seeds from watermelon and purée in blender or food processor until smooth. Set aside.
In a large mixing bowl, combine watermelon with simple syrup and stir.
Make Sorbet:
Combine watermelon purée with tequila, mint syrup, and lemon juice.
Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours.
Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
Transfer the sorbet into freezer-safe container and freeze for at least 8 hours before serving.
Makes about 2 quarts
Serving Suggestion:
Recreate our Watermelon Mint Margarita Sundae by using an ice cream disher to scoop the sorbet into a pink cone bowl and garnish with fresh mint, Watermelon Jelly Belly seeds and sour watermelon Gummies.
Grown Up Sundae Station
“Now that you know how to make some of our most popular boozy ice cream treats, it’s time to
showcase your talents with an ice cream party,” says Tavss about this section of her book which helps you organize a grown up sundae station that’s the perfect dessert for special occasions like 21st birthdays and engagement parties.
“For the holidays go all out with pretty seasonal toppings or add Prosecco to your bar so guests can make their own floats,” she says. “Boozy ice cream makes every occasion a little more fun—cheers.”
Assorted Boozy Ice Creams and Sorbets
What you’ll need:
- Insulated Beverage Tub
- Oversized Martini Glass
- Oversized Margarita Glass
- 3 Rocks Glasses or Mason Jars
- Small Serving Spoons
- Maraschino Cherries
- Rainbow Sprinkles
- Gummy Bears
- Cookie Crumble
- Sour Fruit Slices
Place beverage tub in the middle of a 4-ft table and fill with ice.
Fill oversized martini glass with sprinkles, oversized margarita glass with cherries, and three rocks glasses with other toppings.
Insert servings spoons in toppings and arrange on the table around the tub.
Fill a quart-sized container with water and two ice cream scoops and place to the left of the beverage tub.
On one end of the table put out small bowls, spoons and napkins.
As guests arrive remove ice cream pints from the freezer and place in the tub of ice. Invite guests to make their own boozy ice cream sundaes! Our toppings are just suggestions, so swap for your favorites or add even more garnishes to your sundae bar.
Shelf Life 