Hello world… SKS is officially 4 years old!
4 years of blogging. 246 published recipes. 4 years of recipe triumphs and fails, some disasters so epic that pans (whole pans) have been ruined and tossed into the trash (that would be me), at least one occasion of REPEATEDLY buying the wrong ingredient for one single recipe (that was Nicole, it was either self-rising flour or cake flour and it was ridiculous). 4 years of dragging whole cakes, loaves, bars, cookies and pies into the office (some office, any office) to pawn off on anyone who would take them. At least a handful of nights with one of us standing at the counter at 9 o’clock at night, covered in flour. 4 years of blog calendars and feverishly sent emails, cookbook trading, way too much sampling of Eat Boutique goodies, cookies, cookies, cookies, salad, cakes, cookies, “When was the last time we made cookies? Should we make cookies”
And ice cream. So much ice cream. Of all the experiments and trends and food-related crazes that have swam up and past us over the last 4 years, homemade ice cream has stuck the hardest. Other blogs have kale. We have ice cream.
So it seems only fitting to celebrate with a recipe for outrageously festive Butterscotch Bourbon Ice Cream Pie with Graham Cracker Crust (a Melissa Clark recipe! We’re branching out!) (Jeni’s is still the best but it came out pretty great!) AND the chance to gift one of our readers a Build Your Own Sundae Kit from Jeni’s (our favorite ice cream, did I make that obvious to you?).
The lucky SKS reader/winner will receive a festive kit that contains:
- THE MILKIEST CHOCOLATE IN THE WORLD
Luscious milk chocolate with superior creaminess mixed with Ohio wildflower honey and grass-grazed Ohio milk. Refined and just sweet enough, like a bar of fine Swiss milk chocolate.
- SALTY CARAMEL ICE CREAM
A perfect balance of salty and sweet: sugar caramelized by hand, blended with sea salt and grass-grazed Ohio milk. Initial notes of burnt sugar give way to mouthwatering saltiness.
- NDALI ESTATE VANILLA BEAN ICE CREAM
Voluptuous vanilla ice cream. Rich and full-flavored, with notes of jasmine and honey. Made with Direct- and Fair-Trade-Certified African vanilla beans reserved exclusively for Jeni’s by Ndali Estate in Uganda.
- EXTRA-BITTER HOT FUDGE SAUCE
Very thick, extra-bitter, intensely flavorful chocolate sauce. Served warm and drizzled over a favorite ice cream.
- SALTY GRAHAM GRAVEL
Sweet, crumbled graham crackers baked with butter and a heavy pinch of sea salt.
- CHOCOLATE BLACKOUT GRAVEL
Rich, little buttery baked nuggets of cocoa. Airy, sweet, and salty, with deep, rich cocoa flavor.
I’ve made all three of those flavors from Jeni’s amazing cookbooks and can attest that they are perfect in every respect and that you will swoon over them, especially since SOMEONE ELSE MADE THEM. I think we can all attest that delicious things taste better when someone else makes them, right?
How to Enter: Leave a comment and tell us what kind of recipes are you loving right now.
Dates: Thursday, March 19 to Thursday, March 26, 2015 (contest ends at 12:01am EST on March 27, 2015)
Selecting a Winner: Winner will be selected on Friday March 27, 2015 using random.org, a random generator. The winner will be notified by email and will have until Tuesday to respond. If the winner doesn’t respond to the winning notification email, another winner will be chosen.
Boring/Horrible Disclaimers: You must be 18+ to enter. We will only be shipping within the continental United States. SKS reserves the right to disallow comment submissions for the following reasons:
- Any rude or obscene comments will not be approved. (But I will laugh at them silently before deleting them.)
- All spam comments will not be approved. (Again, some of these make me laugh. But they will not be approved.)
- No purchase is necessary to enter. A purchase will not increase your chances of winning. I’m not even sure what you would purchase to win, honestly. Wait, was someone going to send me money to increase their chances? Maybe I should rethink this disclaimer…
Butterscotch Bourbon Ice Cream Pie
2 Cups of heavy cream
1 Cup of whole milk
1 Cup of sugar, divided
⅛ Teaspoon of fine sea salt
6 Large egg yolks
1 Tablespoon of bourbon
1. In a medium pot over medium heat, melt 1/2 cup sugar with 3 tablespoons water, swirling pan frequently, until sugar turns reddish brown in color.
2. Add cream, milk, 1/2 cup of sugar and salt to caramel until sugar completely dissolves and cream mixture is completely smooth, about 5 minutes. Remove pot from heat.
3. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
4. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
5. Strain through a fine-mesh sieve into a bowl.Stir 1 tablespoon bourbon into base. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
6. Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed.