Recipe for 'Whiskey Honey Ice Cream' by 'BarneyKX'
500ml full-fat milk
300ml double cream
2 tbsp Irish honey
4 egg yolks
100g golden castor sugar
4 tbsp whiskey (Bush or Jameson)
Bring milk, cream & honey slowly to the boil in a heavy based saucepan. Beat the egg yolks and sugar together until smooth, then stir a little of the milk mixture into the yolks. Pour this into the pan & cook over a low heat stirring constantly until slightly thickened (about 10 mins), don't let it boil or it will curdle. Pour mixture into a jug & cool completely, stirring occasionally to prevent skin forming. Once cool stir in whiskey & pour into ice cream maker and churn. Or pour into large shallow container, cover & freeze (fast-freeze) for 6 hours, removing every 2 hours to whisk like hell!