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:
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300ml double cream
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50 grams condensed milk
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50 grams stem ginger (the stuff that comes in syrup)
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2 tablespoons of the aforementioned syrup
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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:
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Chop the stem ginger finely; you want it well enough distributed that there will be some in every spoonful.
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Whip the double cream until it forms soft peaks.
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Toss in everything else, and mix thoroughly (but gently) with a wooden spoon.
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Stick it in a box and shove it in the freezer for a few hours.
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Eat.
(as you can tell, I’m a big believer in keeping recipes simple)
[…] around with the perfect proportions for a whisky mac earlier in the year, he decided to make a Whisky Mac Ice Cream, substituting bourbon instead of whisky. For the ginger, he used chopped stem ginger and some of […]
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