Top Five: Liqueurs on Blue Bell Vanilla

Categories: Top Five

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Choices...choices...
Since I'm not a Texas native, I don't get Lone-Starry-eyed at the mere mention of Blue Bell ice cream, but I defer to its greatness. Blue Bell is not simply a taste of quirky provincial pride -- like Cincinnati chili -- but a champion amongst half-gallons, and a contender with pint-size premiums.

We've already heard about your favorite flavors, but I only have room in my freezer and waistline for a single half-gallon. Homemade Vanilla is a blank canvas and a masterpiece; and at night, when I can't decide between dessert and a liqueur nightcap, combining them is the best option. Compromise is rarely so satisfying.

5. Kahlua: The coffee taste of Kahlua isn't strong, and on Blue Bell Vanilla it acquires a caramel taste. There are stronger coffee liqueurs available, and the best -- discontinued Starbucks -- can still be found on the shelves of some liquor stores. I also tried adding vodka, which resulted in an extra-creamy Blue Bell White Russian, or a Blue Russian, if you will.

4. Crème de Menthe: Bracing by itself, crème de menthe mixes with Hershey's Syrup for a powerful chocolate mint. Alternatively, the addition of crème de cacao makes a delectable ice cream Grasshopper. Bols makes an acceptable crème de menthe, but the gold standard is Marie Brizard.

3. Godiva: The chocolate isn't even the best from Belgium, but the liqueur is light and subtle and doesn't overwhelm the actually-tastes-like-homemade nature of the Blue Bell. This is also the time to add fresh, sliced summer strawberries.

2. Amaretto: The Disaronno brand is the most popular. It's syrupy for drinks, but works well on ice cream. Luxardo Amaretto, in an odd, body-shaped bottle, has a lighter and cleaner taste. Amaretto combines perfectly with chocolate syrup or sauce, but strangely enough, not at all with the Godiva.

1. Peach Liqueur: Peach ice cream would be a more popular flavor if it wasn't mildly annoying to thaw out frozen pieces of peach in a separate part of the mouth. In lieu of prime Fredricksburg peaches, Matilde Peach Liqueur fuses with Blue Bell in a sublime manner. How's the hot weather in Houston? Oh, just peachy.



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5 comments
Katharine Merrick
Katharine Merrick

Chambord or crème de cassis are nice on vanilla, especially if you also have fresh blueberries and raspberries. Nocello, a walnut liqueur, is also pretty good.

Jessica Vance
Jessica Vance

Gramma only used white creme de cacao. These all sound good, too.

Rosita
Rosita

Chocolate cake with Bleu Bell vanilla,chocolate syrup and Ammaretto...yummy!

Katharine Shilcutt
Katharine Shilcutt

"...if it wasn't mildly annoying to thaw out frozen pieces of peach in a separate part of the mouth." I'm glad I'm not the only one who does this.

Nicholas L. Hall
Nicholas L. Hall

Jeff, this is what the Alexander cocktail is for. Almost endlessly variable, dessert-meets-cocktail deliciousness awaits you.

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