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!
3tablespoonDrambuieor other liqueur such as Grand Marnier
Instructions
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 tablespoon – believe me, it’s enough!) and using a good flexible spatula, fold in the lightly whipped cream.