The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

300ml (10fl oz) milk 300ml (10fl oz) dou­ble cream 150g (5½oz) caster sugar 4tbsp heather honey, plus more to driz­zle 6 free-range egg yolks

Whisky sauce

100ml (3½fl oz) good-qual­ity Scotch whisky 50g (1¾oz) but­ter 1tbsp heather honey 3tbsp brown sugar Bring the milk and cream to a boil in a pan, then take off the heat. Mean­while, in a glass bowl, whisk the sugar, honey and yolks un­til light. Grad­u­ally add the milk mix­ture, stir­ring. Trans­fer to a pan over a low heat for 10 min­utes or un­til the cus­tard coats the back of the spoon, stir­ring. Do not boil or the eggs will cur­dle.

Re­move from heat and cool, plac­ing a scrunched-up piece of grease­proof pa­per on top to stop skin form­ing, then churn in an ice-cream maker for 40 min­utes, pour into a con­tainer and freeze un­til set. If you don’t have an ice-cream maker, pour the mix into a con­tainer, cover and freeze for a good few hours, mak­ing sure you give the ice-cream a good churn with a fork ev­ery 30 min­utes or so. Once ready, driz­zle with honey and freeze for an­other 10 min­utes. Heat the whisky in a pan for 1-2 mins, stir in the but­ter, honey and sugar, then warm a lit­tle more un­til it thick­ens, stir­ring. Driz­zle over the ice-cream and serve.

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