Have you ever met someone who was in the midst of chasing their dreams and wanted so badly for them to succeed? That is exactly how I felt upon meeting Darryl Goodner, of Louisville Cream. Darryl, his Co-Founder and friend, Zach Hardin, started Louisville Cream after years of making ice cream in the comfort of their homes. As a fellow dream chaser and ice cream lover, I was so excited to be lucky enough to do a collaboration with them. Not to toot my own horn, but Darryl created an ice cream for me based on some of my favorite ingredients…I mean…pretty cool, right? What he came up with was a take on a french cocktail called the French 75. Typically, it contains lemon juice, gin, and champagne. For the ice cream (called French 95), Darryl had the fabulous idea of substituting bourbon for the gin in the recipe. The final product was a vanilla bean bourbon ice cream, with a champagne lemon curd swirl.
Let me tell you, this ice cream is absolute perfection. The texture is amazing, there is just enough bourbon flavor, it’s light, and that lemon curd….oh my, is it the most delicious accompaniment to all of the other flavors. In addition to trying the French 75, I was also fortunate enough to try two of their other flavors.
The sea salt butter caramel with chocolate ganache is the cause of my sticky fingers as I type this. It’s the perfect ice cream if you’re having one of those “poor me” days and you just need to veg on the couch.
On the other hand, I was delighted to try their brown sugar brie flavor, which is significantly more subtle, but no less tasty. I think that one would be great at a dinner party with some wine and cheeses. Right now, Louisville Cream is only available for catering, but come summer they are going to have lines down the street to grab ice cream from their food truck. I know that I am going to be that person chasing it down!
Check out the recipe below for Louisville Cream’s Rice Cereal Brittle. They mix this with their Camp Marshmallow flavor, so its like a deconstructed rice krispie treat. Genius!
- 1 cup sugar
- ½ cup light corn syrup
- ¼ cup water
- ¾ teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, cut into 1-inch pieces
- About 8oz or 2 cups rice cereal
- 1 teaspoon baking soda
- Generously oil a large baking sheet.
- Combine the sugar, corn syrup, water, and salt in a 4-quart saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar.
- Insert a candy thermometer in the pan, add the butter, and bring back to a boil, then cook until the mixture reaches 300 degrees F.
- Remove from the heat and immediately stir in the rice cereal and then the baking soda, working quickly but combining them thoroughly.
- Pour the mixture out onto the oiled baking sheet, spreading it into a ¼-inch-thick layer. Allow to cool completely. Break apart with your hands and enjoy.