Whisky Ice Cream
This is a delightful treat that makes a great accompaniment to puddings or just enjoyed on its own. The combination of whisky and cream feels very indulgent and is perfect for winter nights. Delicious!
Prep Time: 15 mins | Serves 6
Ingredients
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1 pint double cream (700ml)
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1 tin condensed milk (397g)
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1 teaspoon vanilla extract
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100ml whisky
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The whisky isn't altered in any way so the full flavour comes through in the ice cream. Glenfiddich is a family favourite but sweeter bourbons also work well.
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Method
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Pour the cream and condensed milk into a large mixing bowl
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Whisk together, then add the whisky and vanilla extract
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Whisk until soft peaks form
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Spoon the cream into a Tupperware or similar container
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Freeze overnight
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Move to the fridge approximately an hour before serving (as the ice cream contains no additives it needs time to soften)
Biography
Sue Davie is a qualified home economist and professional food stylist, recipe tester and cookery demonstrator. A Cordon Bleu trained cook, she has an impressive list of credits to her name in the film & TV world, from the original BBC Food Programme through to Netflix’s The Crown as well as many local radio and television appearances. A highly experienced food professional, Sue works with the industry’s best photographers, creatives and presenters to bring food projects to life.