Typically served as a punch, Bourbon Fog is made with equal parts coffee, vanilla ice cream, and Bourbon. The jello version has less bourbon so as not to overpower the main attraction- ice cream- but still manages to pack a little buzz. As a birthday request from Shane, he wanted something with ice cream and coffee. Because its not a party without a little booze, I factored in the bourbon and it was served at his birthday BBQ (and unofficial Spring/Summer kickoff party) last weekend. Happy Birthday Shane!

Bourbon Fog

4 tablespoon (4 envelopes) of unflavored gelatin powder
1 cup cold water
1 1/2 cups strongly brewed coffee, boiling
1 1/4 cups sugar
1/2 cup Bourbon
1 cup boiling water
2 cups (1 pint) vanilla ice cream, softened until liquid.

In a bowl, sprinkle 2 tablespoons (2 packages) of unflavored gelatin over 1/2 cup of the cold water and allow the gelatin to absorb the water for two minutes. Stir boiling coffee into gelatin until fully dissolved. Stir in 1 cup of the sugar until sugar is dissolved. Stir in the Bourbon. Allow the mixture to cool to room temperature.

Meanwhile, in a separate bowl, sprinkle 2 tablespoons (2 packages) of unflavored gelatin over 1/2 cup of the cold water and allow the gelatin to absorb the water for two minutes. Stir in boiling water until gelatin is fully dissolved. Stir in 1/4 cup of the sugar until sugar is dissolved. Stir in ice cream until mixture is smooth. Allow to cool to room temperature.

Spoon ice cream mixture into a 6 cup mold and refrigerate until gelatin is set but not firm. (Gelatin should stick to your finger when touched.) Gently spoon bourbon coffee mixture into mold over ice cream layer and refrigerate until gelatin is set but not firm. Repeat these steps to create as many layer as you wish.