As part of our Easter cooking, I made me some Whisky, Honey, & Hob Nob Ice Cream. It was based on a couple of recipes that I found online, but mainly off of the one at Ice Cream Ireland. I changed it slightly because one reason I made the ice cream was because Jill made meringues and the recipe left me with 4 egg yolks.
- 104g Sugar
- 4 egg yolks
- 200ml cream
- 160ml milk
- 36ml whisky (40% abv) – use something with a strong flavor (but stay away from peaty or smoky ones)
- 2 tbsp honey
- 4-5 Hob Nob biscuits
Method (taken directly from the other recipe):
- Beat the sugar and egg yolks together until thick and pale yellow.
- Bring the milk to a simmer. Remove from the heat.
- Beat the milk into the eggs and sugar in a slow stream.
- Pour the mixture back into pan and place over low heat.
- Stir continuously until the custard thickens (around 65C) and just coats the back of a spoon.
- Allow the custard to cool.
- Mix in the cream and the whiskey, beating for one minute.
- Freeze using a domestic ice cream machine, or cover and place in the freezer.
This makes a very rich ice cream, the Hob Nobs add the perfect amount of texture, and it is a very tasty ice cream. But it does pack a punch! So, be warned!
- Don’t be tempted to increase the amount of alcohol in the recipe or you chance it not setting.
- This ice cream may take awhile to set because of the alcohol.
- This ice cream melts quickly because of the alcohol content.