I only read GQ for the ice cream recipes.
And Alexander Skarsgård. And Darren Criss. And only when I find it for free in the pile of mail delivered to people who no longer live in my building.
But mainly for the ice cream recipes.
I actually made a combo of the GQ recipe and Jeni’s ice cream base from Jeni’s Splendid Ice Creams at home. Try it for yourselves:
Mint Bourbon Ice Cream
Makes 1 quart
A cross between GQ’s recipe and Jeni’s Ice Cream Base
1 1/2 cups whole milk
1 1/2 cups heavy cream
1 1/2 cups fresh mint
3/4 cups sugar
1/4 cup bourbon
3 tbsp cream cheese
2 tbsp corn syrup
1 tbsp + 1 tsp corn starch
1 tsp vanilla extract
1/8 tsp salt
1. Bruise the mint with the back of a wooden spoon.
2. In a small bowl, mix together the corn starch and 2 tablespoons of the milk with a fork and set it aside.
3. In a saucepan, combine the remaining milk, cream, sugar, corn syrup, and milk. Bring to a boil over medium high heat for about six minutes.
4. Remove the mixture from the heat, and whisk in the milk and corn starch slurry.
5. Return to medium-low heat and bring to a boil, stirring the whole time, for about four minutes or until thickened.
6. Pour hot mixture through a sieve into a bowl. Make sure to press all the liquid out of the mint leaves to get the most flavor out of them.
7. Combine hot mixture and cream cheese and whisk until they are fully combined and the custard is smooth.
8. Add salt, vanilla extract, and bourbon. Mix.
9. Chill the custard in the fridge overnight.
10. Freeze according to your ice cream maker’s instructions.
11. Scoop the ice cream into a container and let ripen in the freezer for at least two hours.
12. Eat that GQMF!