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1
In a medium heavy saucepan, combine 2 cups of the cream, the milk, sugar, and salt and bring to a gentle boil over medium heat, whisking to dissolve the sugar.
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2
Remove from the heat.
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3
In a medium bowl, combine the egg yolks and cornstarch and whisk until pale yellow in color.
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4
Slowly add 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly until smooth.
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5
Gradually add the egg mixture to the remaining hot cream and whisk well to combine.
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6
Bring to a simmer, stirring constantly with a heavy wooden spoon and cook until the mixture thickens, 4 to 5 minutes.
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7
Remove from the heat and whisk in the butter pieces, 2 teaspoons of the Scotch, and the vanilla extract.
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8
Whisk until the butter is melted.
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9
Strain through a fine mesh strainer into a clean bowl.
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10
Spoon into 4 individual dessert bowls or decorative glasses and cover each with plastic wrap, pressing down against the surface to prevent a skin from forming.
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11
Chill in the refrigerator for at least 4 hours.
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12
In a medium bowl with an electric mixer on medium speed, whip the remaining 1/2 cup cream until thick and foamy.
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13
Add the sugar and remaining teaspoon Scotch and continue whipping until the cream holds soft peaks.
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14
To serve, spoon a dollop of the whipped cream onto each serving and serve with butter cookies on the side.
