This month’s BSFIC Challenge over on Kavey Eats is a very seasonal Booze theme. This plays right into my area of expertise!

Following on from my exploration of the perfect Whisky Mac earlier this year, I decided that an ice creamed version would be the perfect winter warmer. It’s a ‘proper’ ice cream, being primarily cream that’s frozen rather than being custard based, and doesn’t require an ice cream maker or anything fancier than a freezer to make.

You will need:

• 300ml double cream
• 50 grams condensed milk
• 50 grams stem ginger (the stuff that comes in syrup)
• 2 tablespoons of the aforementioned syrup
• 4 tablespoons of whisky

On the whisky front, I actually went for a bourbon – the most excellent Woodford Reserve – because I find bourbon to have a nice sweetness that goes well in an ice cream.

To make this ice cream:

1. Chop the stem ginger finely; you want it well enough distributed that there will be some in every spoonful.
2. Whip the double cream until it forms soft peaks.
3. Toss in everything else, and mix thoroughly (but gently) with a wooden spoon.
4. Stick it in a box and shove it in the freezer for a few hours.
5. Eat.

(as you can tell, I’m a big believer in keeping recipes simple)