Easter Food | Whisky, Honey, & Hob Nob Ice Cream

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):

  1. Beat the sugar and egg yolks together until thick and pale yellow.
  2. Bring the milk to a simmer. Remove from the heat.
  3. Beat the milk into the eggs and sugar in a slow stream.
  4. Pour the mixture back into pan and place over low heat.
  5. Stir continuously until the custard thickens (around 65C) and just coats the back of a spoon.
  6. Allow the custard to cool.
  7. Mix in the cream and the whiskey, beating for one minute.
  8. 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.