(adapted from Ice Cream Ireland‘s recipe)

1.5 cups 1% milk
1.5 cups heavy cream
1 cup sugar
4 egg yolks
1 Tbsp ground cardamom
3 Tbsp honey (I use a wildflower honey from Utah, it’s got an assertive flavor)
tiny pinch of salt

Mix the sugar and yolks together until light in texture and smooth. Combine the milk and cream and bring to a simmer (either on the stove or in the microwave). Whisking constantly, drizzle the hot milk/cream into the egg/sugar to temper it. Once combined, transfer the mixture to a pot and place over medium-low heat. Stir or whisk constantly until it reaches 170F or has thickened to the nappe stage (coats the back of a spoon), then remove promptly from the heat. Strain through a fine-mesh sieve to remove any curdled egg bits.

(The method I use to avoid all chances of curdling is to mix the eggs and sugar in a large metal bowl, and then after mixing in the milk/cream, place the bowl over a pot of simmering water and whisking. This longer, but you won’t have to strain it afterwards. Also, you can be somewhat less paranoid about the constant whisking of the mixture- this cooking method is gentler than direct heat.)

Stir in the cardamom, honey, and salt. Cool for at least four hours (or overnight).

Strain to remove some of the cardamom (you won’t be able to get all of it out). Freeze in an ice cream maker, following the manufacturer’s instructions. Transfer to freezer to let harden.

1.5 cup 1% milk
1.5 cup heavy cream
1 cup brown sugar, packed
4 egg yolks
1.5 tsp vanilla extract
Tiny pinch of salt
2 Tbsp bourbon

Mix the sugar and yolks together until light in texture and smooth. Combine the milk and cream and bring to a simmer (either on the stove or in the microwave). Whisking constantly, drizzle the hot milk/cream into the egg/sugar to temper it. Once combined, transfer the mixture to a pot and place over medium-low heat. Stir or whisk constantly until it reaches 170F or has thickened to the nappe stage (coats the back of a spoon), then remove promptly from the heat. Strain through a fine-mesh sieve to remove any curdled egg bits.

(The method I use to avoid all chances of curdling is to mix the eggs and sugar in a large metal bowl, and then after mixing in the milk/cream, place the bowl over a pot of simmering water and whisking. This longer, but you won’t have to strain it afterwards. Also, you can be somewhat less paranoid about the constant whisking of the mixture- this cooking method is gentler than direct heat.)

Stir in the vanilla and salt. Cool for at least four hours (I just stick in in the fridge overnight).

Stir in the bourbon. Freeze in an ice cream maker, following the manufacturer’s instructions. Transfer to freezer to let harden.

1 cup whole milk
2 bags chai tea
4 Tbsp Bailey’s Irish Cream

Heat the milk to boiling. Add the tea bags and steep for five minutes. Discard the tea bags, and divide the chai into 2 mugs (1/2 cup each). Add 2 tablespoons of Bailey’s to each mug. Stir. Reheat gently in the microwave if necessary. Serves 2.

(William Sonoma Bar Guide)

2 1/2 oz. gin
2 Tbsp lemon juice, freshly squeezed
1/2 Tbsp grenadine

Pour the gin, lemon juice and grenadine into a shaker half full of ice cubes. Shake well. Strain the contents into an ice-filled glass. Serves 1.