Whisky Ice Cream

1. 1

   Heat the milk up until it's just about to boil.

2. 2

   Beat the egg yolks together with a whisk in a bowl and then mix them together with the sugar until pale and fluffy.

3. 3

   Add the warm milk to the egg mixture gradually (so that the egg doesn't clump together), and heat the mixture over a bain-marie while stirring.

4. 4

   Once the mixture starts to thicken, take it off the heat and place the pan in an ice bath.

5. 5

   Strain the mixture and mix it with the heavy cream.

6. 6

   Then mix in the whiskey and place the mixture in the freezer.

7. 7

   Stir the mixture a few times as it chills and sets.

* Per serving · 4 servings · Values may vary.

No additional tips available.