Drambuie ice cream, a boozy taste of this Scottish Whisky & heather honey liqueur makes it the perfect accompaniment to chocolate, apple and raspberry desserts. No ice cream maker needed!Jump to Recipe
Scottish Drambuie Liqueur
It took a couple of French-Scottish guests for me to open one of our fascinating Scottish liqueurs recently – before they came! I wasn’t hitting the bottle, just testing it since Drambuie 40% liqueur is made not just with Scottish Whisky, but honey, herbs and spices.
Immediately it called out for a dessert with it – so with an Old Alliance dinner theme with a Scottish-French menu, I found the perfect Drambuie ice cream recipe by Christopher Trotter in Scottish Cookery. What’s more, there’s no need for an ice cream maker.
Just 3 Tablespoons of Drambuie Will Party Your Desserts!
As I looked at the ingredients, 3 tablespoons of this nectar seemed too small a quantity for me, as I tested the gorgeous creamy mix before freezing. Believe me, after tasting the ice cream, every one of us at the table confirmed that this was the equivalent of a wee tipple in a glass. Just adding one tablespoon was one too much.
So, even if I’ve very slightly adapted the recipe to reduce the sugar (since the liqueur is already very sweet), believe me that 3 tablespoons is just right to appreciate the flavours.
Can I make Drambuie Ice Cream with Other Liqueurs?
Drambuie has a distinct heather honey and whisky flavour to it. However, this ice cream can be made using other liqueurs to create other flavours. Use Grand Marnier with its wonderful hints of orange; or Calvados for that touch of apple, depending on your dessert.
What Can I serve with Drambuie Ice Cream?
How to make (No-Churn) Drambuie Ice Cream
Drambuie Ice Cream (No Churn)
- 100 g (3.5oz) sugar
- 6 tbsp water
- 6 organic egg yolks
- 200 g (7oz) Whipping cream (30% fat)
- 3 tbsp Drambuie or other liqueur such as Grand Marnier
- In a small saucepan add 6 tablespoons of water to the sugar and bring to the boil for a few seconds, then set aside.
- Whisk the egg yolks in a large heat-proof bowl over a pan of simmering water (bain-marie). When they’re light in colour add the hot sugar and keep whisking until thickens and forms a ribbon on the balloon whisk. Remove from the heat and continue to whisk until it’s cool.
- Add the liqueur (stick to the 3 tbsp – believe me, it’s enough!) and using a good flexible spatula, fold in the lightly whipped cream.
- Freeze for 6 hours, or overnight.