Honey & Whisky Ice Cream

A community recipe by CucinaItaliana

Not tested or verified by Nigella.com

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Introduction

Taken from Gary Rhodes 'More Rhodes Around Britain' Easily halved.

Ingredients

Serves: 6

Metric Cups

300 millilitres double cream
300 millilitres full fat milk
1 vanilla pod (or 1tsp pure vanilla extract)
6 egg yolks
350 grams honey
50 millilitres whiskey

11 fluid ounces heavy cream
11 fluid ounces whole milk
1 vanilla bean (or 1tsp pure vanilla extract)
6 egg yolks
12⅜ ounces honey
2 fluid ounces whiskey

Method

Honey & Whisky Ice Cream is a community recipe submitted by CucinaItaliana and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Mix the cream an milk in a pan

Split the vanilla pod lengthways (if using) and scrape the seeds into the pan and add the pod. Bring gently to a boil.

While the milk and cream mixture is gently heating beat together the egg yolks and honey (with the vanilla extract if not using a pod) until pale and light

Pour the hot milk and cream mixture over the egg yolks, stirring constantly until well blended. Leave to cool completely, stirring from time to time.

Remove the vanilla pod (if used) Add the whisky.

The mixture is now ready for churning in an ice cream machine accoring to the manufacturers instructions.

Mix the cream an milk in a pan

Split the vanilla bean lengthways (if using) and scrape the seeds into the pan and add the pod. Bring gently to a boil.

While the milk and cream mixture is gently heating beat together the egg yolks and honey (with the vanilla extract if not using a pod) until pale and light

Pour the hot milk and cream mixture over the egg yolks, stirring constantly until well blended. Leave to cool completely, stirring from time to time.

Remove the vanilla bean (if used) Add the whisky.

The mixture is now ready for churning in an ice cream machine accoring to the manufacturers instructions.

Additional Information

Can be made without an ice cream machine too, simply pour the prepared mix into a freezer tray, place in the freezer and beating the mixture every 30 minutes or so until frozen.