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Seriously Adult Ice Cream
By Roger Dunger
Like many other folk, I got myself an ice cream machine intending to transform the world of ice cream in our household.
“It will end up at the back of the cupboard with all the other gadgets.” The cynics knowingly sneered.
“What do they know,” I thought.
Well! Quite a lot as it turns out. Yes! My ice cream machine is at the back of the cupboard waiting to make another appearance when circumstances change.
The reason the machine has fallen into idleness is not that I have become disenchanted with ice cream or can't be botherered with the endless churning or having to remember to freeze the bowl beforehand. It is simply that I have found a recipe which doesn't need an ice cream machine.
I cannot for the life of me remember where I found this recipe and if I am honest, I don't really care but I am happy to share it with you and I hope you will be as delighted with it as everyone else has been.
My Wife and I are of the school that believes a recipe is merely a guideline to producing a wonderful, flavourful, appetising dish. We seldom follow a recipe word for word, we know the basics of cooking between us and adapt recipe ideas as we go and I have to say I cannot remember the last time we had anything vaguely disappointing.
As is usual, there is an exception to the rule and it is this recipe. I implore you to follow it religiously and to heed the one warning contained therein. All you have to do then is wait and enjoy.
Roger's Honey and Whisky Ice Cream
Makes about 1.5 Litres.
Ingredients
4 Egg Yolks
250 gm Set Honey
600 ml Double Cream
50 ml Whisky (Warning -
Method
1. Whisk the egg yolks with the honey in a large mixing bowl until the mixture has approximately doubled in volume.
2. Whisk in the cream. Continue to whisk until it starts to thicken.
3. Add the whisky. Continue to whisk until a soft peak is reached.
4. Pour into plastic ice cream containers. (Champion 1 Litre or similar)
5. Transfer to the freezer. (No need to beat it). It will need about 24 hours.
Notes
1. I usually make double the amount as most honey jars are 500 ml. (and I'm greedy.)
2. Double cream, as far as I am aware, has to come from UK. French UHT cream doesn't deliver tastewise.
3. I use a hand held electric whisk.
4. Remember that the egg yolks are uncooked so heed the warnings about young children and the elderly. Whisky and young children ought to be kept apart also.
5. On no account exceed the amount of whisky.
6. For a variation you could use one of the smoky, peaty Islay Single Malts – gives a different taste but not generally appreciated by those who don't like the Islay Malts.
7. Don't overfill the litre containers, you should aim for there to be enough left in the bowl for you to lick out.
Yes! I know there are one or two calories in this ice cream. Just enjoy it anyway. It really is a superbly smooth, naturally soft scoop ice cream. I'll bet you're not disappointed.
This has become a firm favourite in our household and is a wonderful accompaniment to fresh raspberries or strawberries but don't limit yourself, try it with anything you fancy.
Frogsiders Opinion: Perfect as an accompaniment to Sara Dobson’s Mincemeat Tart
or Merelina’s Christmas Cake -
Click here to download this recipe
