It must have been some 10, perhaps more, years ago that I watched some cooking show or other on TV and this little recipe caught my eye. As with so many another things, though, my memory of it slipped away along with the piece of paper on which I had scribbled down the recipe. I don’t know about you, but I quite like when that happens – I like having a favourite dish, drink, item, what have you, and losing it for years to later rediscover it and rekindle that old flame. Add to that the fact that it is summer, albeit a cold one, and the rediscovery of my old favourite ice cream recipe couldn’t have made me any happier. In short, I’m chuffed, and thought I’d share this gem of a recipe with you, whisky fanatics!

This recipe is really straight forward and doesn’t require much in ways of ingredients, tools or preparation. You will need:

• 5 large egg yolks
• 360ml double cream (as you can see, this is ideal for weight watchers)
• 70ml of liquid honey – any old liquid honey will do, but feel free to try out exciting varieties as well
• 70ml of yer finest (and by finest I mean cheapest) whisky

And the method is as follows:

1. Whip the cream until it takes on a thicker consistency, add the whisky gradually
2. Dribble your honey into a pan and heat it up
3. Meanwhile, give your egg yolks a good beating
4. When the honey is warm, pour it into the bowl containing your egg yolks and keep on beating the mixture until it is thick and pale
5. Carefully fold the honey and egg yolk mixture into the whisky-cream
6. Pour the completed ice cream mix into a suitable freezer-proof container leave in your freezer for at least 3 hours.

Could it be any easier? Possibly, but it really isn’t that difficult so stop being lazy and try it out. Enjoy!

Here are some related posts that you might want to read:

• Whisky Cocktail: Eggnog
• Whisky Cocktail: Lynchburg Lemonade
• Whisky Cocktail: Lingon
• Whisky Bread
• Whisky Burger