Drambuie
Ice Cream
Ingredients:
4oz/125g caster sugar (fine granulated sugar)
6 tablespoons water
6 egg yolks
7 fluid ounces (210ml) double cream, lightly whipped
3 tablespoons Drambuie
(Note: In Britain a tablespoon holds 17.7 ml while in America
it holds 14.2 ml; all measurements in this section are in British
values.)
Method:
Bring the water and sugar to the boil in a small saucepan and
then set aside. Whisk the egg yolks over a bain marie. Once they
are light in colour, add the water and sugar mixture and whisk
until it forms a ribbon. Then remove from the heat and continue
to whisk until it is cool. Add the Drambuie and the lightly whipped
cream. Freeze overnight.
Serve with soft fruit or apple pie.
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