patron xo cafe ice cream

by Sam on June 17, 2011

Getting the ‘bee in my bonnet’ about making this ice cream happened a couple of months ago at a party where everyone was throwing the Patron XO cafe’s down their throats like there was no tomorrow.  I was sipping mine and savouring the gorgeous silky, sweet, coffee nectar. I’m still trying to educate (mainly male) friends that tequila of this caliber needs to be consumed gently, like whiskey.

Anyway during the conversation the friend who’s birthday it was suggested it would be nice with ice cream. I said I love making ice cream and would create a Patron XO ice cream in his honour. So that is how it all got started.

My first attempt didn’t work out because the alcohol content was too high and it didn’t freeze. It can be quite tricky adding booze to frozen desserts. I also needed to adjust the sugar levels.  However this failed prototype – which I blended with milk – made a wicked milkshake. I don’t like anything to go to waste.

On my second attempt and half way through the churn, my ice cream machine exploded (puff of smoke, small bang). Luckily it was only the fan motor that blew up and not too big a deal to repair.

So third attempt we had success.

I made a batch of my favourite basic base ice cream (Ben & Jerry’s) reduced the sugar and added the Patron XO.

  • 2 eggs (free range)
  • 1/2 cup sugar
  • 1 cup milk
  • 2 cups cream, heavy or whipping
  • 1/4 cup Patron XO Cafe

How to make this:

  • beat the eggs until fluffy for about 2 minutes
  • slowly add the sugar bit by bit and carry on whisking for a further minute or so until it is incorporated
  • add the milk, and cream and stir to combine
  • add the patron and run the mix through an ice cream maker until ready according to the manufacturer’s instruction and until its as firm as it will go
  • transfer it into a plastic container and then freeze until it hardens a bit more and is ready to use

To serve I grated over a very good quality 70% chocolate and drizzled over a bit more Patron just to give it some extra punch.

PS. Mr Hood, I have not forgotten, I just wanted to get it right.

I look forward to connecting with you again in the future.

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{ 10 comments… read them below or add one }

Lori June 17, 2011 at 10:58 am

Oh so yummy!

Charlotte Spicer June 17, 2011 at 2:28 pm

Wow! Shall certainly be trying this one for the next staff party! :)

Paula at Dishing The Divine June 17, 2011 at 11:30 pm

Looks gorgeous! Such a grown up dessert! I’m making my dad ice cream for father’s day, but he only gets vanilla. :)

Robin June 18, 2011 at 8:33 am

this post made my night! I have to make something fabulous for my friends wedding and she requested coffee anything! This will blow her mind! Mahalos!!!

Sam June 19, 2011 at 9:32 am

Thanks Robin. I hope she enjoys.

Mr Hood June 19, 2011 at 10:38 pm

Sammie – I know the eager anticipation of the past few months’ recipe manipulation and perfection will be very much worth it!!! Congrats & looking forward to the official invite……

Sam June 20, 2011 at 10:54 am

Mr Hood, I’m going to have to make another batch especially for you.

Danielle June 27, 2012 at 6:33 pm

I can’t wait to try this!! One question, with the eggs do you need to heat this at all before freezing it? Thanks!!

Sam June 28, 2012 at 9:30 am

Hi Danielle, I use raw eggs in my recipe (make sure very fresh)

Michelle Berghoff July 20, 2014 at 9:28 pm

My daughter will be 30, on july25, Something new to try!

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