Whisky Recipe – Whisky Ice Cream
WHISKY ICE CREAM (Yum Yum)
Put the scraped contents of the vanilla pod, half the sugar, milk and cream into a pot and very slowly bring to the boil. In a bowl put the egg yolks, remaining sugar and whisk until light and fluffy.
Pour the hot creamy mixture into the bowl whisking constantly. Pass the mixture through a sieve and then place back into the pot. In a hot frying pan flambé the Glenmorangie, taking care not to set the kitchen alight (there was a hot summers evening I was flambéing steaks in Whisky and so many smoke alarms went off, Jim even got off his seat at the very back of the garden to see if I had burnt the cottage down).
Once you have set your Whisky alight the flames should subside, but to be cautious keep a very large pot lid handy to smother any flames that get out of hand. Once the flames have burned out pour the hot Glenmorangie into the creamy eggy custard and allow to cool.
To freeze the ice cream place in a container and stick in freezer for about 40 – 50 minutes then take out and stir to avoid the build up of icy crystals.
If having the ice cream on its own why not indulge and toast oats in a hot dry frying pan and when cool these can be sprinkled over the ice cream (for a cone I add raspberry sauce to my ice cream and the oats mixture, it looks very innocent and child like, but really I am being a little devil with my adult variation).