No Churn Ice Cream with Drambuie Whisky Liqueur
Drambuie Whisky ice cream, an adult dessert with a taste of this Scottish Whisky & heather honey liqueur. Such an easy recipe that no ice cream maker is needed. The alcohol ensures a soft scoop so can be served at the last minute. Serves 8 to accompany a dessert or 4 if purely the ice cream.
Equipment
- large bowl chilled to whip the cold cream
- Electric whisk
Ingredients
- 100 g (3.5oz/ ½ cup) sugar
- 6 tablespoon water
- 6 egg yolks organic
- 200 g (7oz/ 1 cup) Heavy cream or whipping cream (30% fat)
- 3 tablespoon Drambuie Whisky Liqueur or other liqueur such as Grand Marnier
Instructions
- In a small saucepan off the heat, stir the water and sugar until dissolved. Bring to the boil for a minute, then set aside.Using an electric whisk, whisk the cold cream until medium peaks.
- Whisk the egg yolks in a large heat-proof bowl over a pan of simmering water (double boiler or bain-marie). When light in colour add the hot syrup and keep whisking until the mixture thickens and forms a ribbon on the whisk (ideally use an electric whisk, or by hand with a balloon whisk for a work-out!) Remove from the heat. If whisking by hand, continue to whisk for about 5 minutes until it's cool.
- Add the liqueur (stick to the 3 tablespoon – believe me, it’s enough!) to the cream or cooled yolk mix (it doesn't matter). Using a good flexible spatula, fold in the lightly whipped cream.
- Freeze for 6 hours or overnight.
Notes
Serving suggestions: delicious served with chocolate desserts, raspberries and tuile cookies.
Cooking Tip: adding the alcohol should be after the cream has cooled slightly to preserve its aroma.
Nutritional Information based on 8 portions: 37% total fat, 6% total carbohydrate, 12g protein, 13g total sugars, 466% Vitamin D, 9% Calcium, 11% iron