Introducing Whisky Ice Cream
As someone who’s called the UK home for many years, I understand the joy that comes when mornings become brighter, evenings grow longer and the sun finally shows itself. It’s the time of year to get inspired by creative ways to enjoy your whisky, and knowing that warm summer days demand a dram of a cooler kind, this recipe for the perfect summertime treat should prove itself useful.
Be it for your next garden party or an afternoon by the sea, there’s nothing better than a bowl of ice cream to cool down on a hot summer’s day. So here are some simple steps, to prepare your very own whisky ice cream at home.
Ingredients
- 200ml double cream
- 200ml full fat milk
- 1 vanilla pod
- 4 egg yolks
- 215g honey
- 35ml Glenfiddich 12 Year Old
Method
1. To begin, mix the cream and milk together in a deep pan and gently bring to a boil.
2. As the milk and cream mixture heats, add vanilla pod into the mixture to allow the flavour to infuse.
3. In a separate bowl, beat together egg yolks and honey until pale and light.
4. Add the hot cream and milk mixture to the egg yolks and remove the vanilla pod. Slowly stir until a smooth consistency is achieved. Rest the mixture until cooled, stirring from time to time to ensure none of the ingredients separate.
5. Once chilled, add the 12 Year Old and stir through. Pour the mixture into a freeze safe container, place it into the freezer and stir every 30 minutes until firm.
The result is best enjoyed on sun soaked afternoons with a side of great company, of course. Slàinte!
Naturally, if you have any questions or additions of your own feel free to get in touch on Twitter or Instagram.
Mark Thomson, Glenfiddich UK Ambassador