Makes 2 drinks. Recipe is from chef Dennis Hutley.
11/2 cups New Orleans Ice Cream Co. Praline Crunch
2 tbls. Steen’s Louisiana Cane Syrup
1/2 cup half-and-half
Pinch each of ground cinnamon, nutmeg and cloves
21/4 pieces spiced apple ring, for garnish
2 (3- to 4-inch) roasted cinnamon sticks
2 springs fresh rosemary
1. Place the ice cream, cane syrup, half-and-half and spices in a blender. Blend at high speed for 10 seconds. Turn off the blender and, using a long spoon, loosen any ice cream that isn’t blending. Blend about 15 seconds or until mixture is smooth and frothy.
2. Place a cinnamon stick in a frozen, 8-ounce champagne or martini glass. Pour the ice cream mixture into the glass and garnish with a piece of spiced apple and a sprig of rosemary. Sprinkle with more spices, if desired.
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