Honey and Whiskey Ice Cream

“This was a winning entry from the UK's "Masterchef" television programme in 1995. You don't need an ice cream maker and can use any liquid honey. I use Spanish orange blossom but the original used bell heather.”
READY IN:
3hrs 20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 300 ml double cream
  • 60 ml whiskey
  • 60 ml liquid honey
  • 4 large egg yolks

Directions

  1. Whip the cream until it is thick adding the whisky gradually.
  2. Put the honey in a small pan and heat it.
  3. At the same time beat the yolks in a bowl.
  4. Pour the hot honey into the bowl containing the yolks and carry on beating the mixture until it's pale and thick.
  5. Gently fold in the cream and whisky mixture.
  6. Put the mixture in a freezerproof container and freeze for three hours minimum.

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