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Ginger And Whisky Ice cream

  • makes 1 litre
Ginger And Whisky Ice cream

Heaven sent is about as accurate a description as I can give. The guests for our shoot, all agreed a second serving was necessary.


  • 6 egg yolks
  • 3/4 cup caster sugar
  • 3 cups cream
  • 2 vanilla pods, split
  • 150 grams crystallised ginger, finely chopped
  • 1/4 cup whisky liqueur (Drambuie)


  1. In a bowl whisk the egg yolks with half the sugar, until very light in colour and thick in texture. Stir the remaining sugar into the cream or cream and milk. Scoop in the seed from the vanilla pod and add to the cream. Heat the cream either in a saucepan or in the microwave until scalding point, (just before boiling).
  2. Slowly stir the hot cream into the egg yolks, being careful not too go too fast as you may scramble the eggs. Place the mixture into a the top of a double saucepan or a large heat-proof bowl and stir over a saucepan of simmering water until the mixture thickens and coats the back of the spoon. Remove from the heat and pour into a cool clean bowl to arrest the cooking. Cool and then refrigerate until cold.
  3. Freeze into ice cream (see below) adding the chopped ginger, just as the icecream is finishing being churned in the machine, or after the last beating if being frozen without an icecream machine. Freeze for use and serve within one week

To Freeze

  1. a) Freeze in an icecream machine, following the manufacturer\'s instructions or b) Pour into a large lidded freezer-proof container and freeze for 4 hours. Beat the mixture with a whisk or electric beater and return to the freezer. Repeat twice more adding the ginger on the last beating.

Cooks Tips

If you do not have a vanilla pod, use 1-2 tsp of vanilla essence, preferably not imitation. You can make the icecream with half milk and half cream if wished. The texture will not be as creamy though. The custard can also be cooked in the microwave. Use a medium-high power and stir every 30-60 seconds until thickened.

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