WHISKEY ICE-CREAM (No Ice-cream maker needed!)
INGREDIENTS:
500 ml cream (double cream)
150ml whole milk
150g sugar
5 egg yolks
1tsp vanilla extract
Additives (optional)- this can be chocolate chips, raisins, chopped cherries, broken bisquits
This is where you get creative and put your fanciness. I will be using whiskey!
JW double black. I like its punch. I had it on hand, I didn’t go and buy it just for
this. If ever you need a small amount of alcohol for a recipe, and you don’t have
it, go to your local and buy a serving (bring your own cup). That’s why it pays to
be friends with your bartender. Life-hack! You are welcome...
PROCEDURE:
Put the cream, milk, vanilla and half the sugar in a sufuria (pot) and bring to the boil. Turn it off.
In a medium bowl, whisk the yolks and the rest of the sugar.
Pour a 1/3 of the hot cream mixture into the egg mix and whisk.
Pour everything back into the pot and heat slowly while stirring on a low flame until it thickens. Do not boil it. It should be thick enough that you can draw a clear line with your finger on the back of the spoon you are using.
Pour into a baking tin (I use a baking tin) chill it in a basin with ice water, then freeze. I added my 2tbsp of JW at this step.
It usually freezes very smoothly with no icicles, but stir it after 2 hr in the freezer- this is also when you introduce your additional fanciness.
Once frozen, scoop it out into a plastic container with a lid.
Or just eat it...
500 ml cream (double cream)
150ml whole milk
150g sugar
5 egg yolks
1tsp vanilla extract
Additives (optional)- this can be chocolate chips, raisins, chopped cherries, broken bisquits
This is where you get creative and put your fanciness. I will be using whiskey!
JW double black. I like its punch. I had it on hand, I didn’t go and buy it just for
this. If ever you need a small amount of alcohol for a recipe, and you don’t have
it, go to your local and buy a serving (bring your own cup). That’s why it pays to
be friends with your bartender. Life-hack! You are welcome...
PROCEDURE:
Put the cream, milk, vanilla and half the sugar in a sufuria (pot) and bring to the boil. Turn it off.
In a medium bowl, whisk the yolks and the rest of the sugar.
Pour a 1/3 of the hot cream mixture into the egg mix and whisk.
Pour everything back into the pot and heat slowly while stirring on a low flame until it thickens. Do not boil it. It should be thick enough that you can draw a clear line with your finger on the back of the spoon you are using.
Pour into a baking tin (I use a baking tin) chill it in a basin with ice water, then freeze. I added my 2tbsp of JW at this step.
It usually freezes very smoothly with no icicles, but stir it after 2 hr in the freezer- this is also when you introduce your additional fanciness.
Once frozen, scoop it out into a plastic container with a lid.
Or just eat it...