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“Another delicious taste of Scotland from Christopher Trotter's "Scottish Cookery". Note:This ice cream is similar to a parfait.”
READY IN:
6hrs 30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 4 ounces caster sugar
  • 6 tablespoons water
  • 6 egg yolks
  • 7 fluid ounces double cream, whipped lightly
  • 3 tablespoons drambuie

Directions

  1. In a small saucepan add the water and sugar and bring to the boil for a few seconds, remove from heat.
  2. Over a bain marie whisk egg yolks until pale and light in texture.
  3. Add the hot sugar and water mix.
  4. Whisk together until it forms a ribbon.
  5. Remove from heat and continue to whisk until the mixture is cool.
  6. Add the Drambuie and whipped cream.
  7. Freeze for 6 hours or overnight.

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