Whisky Ice Cream

Whisky Ice Cream

This is a whisky ice cream made with Northern Irish Bushmills Single Malt whisky for a mature palate. (From the Head Chef at the British Embassy in Japan).


Egg yolks
Granulated sugar
100 g
200 ml
Heavy cream
200 ml
Bushmills Single Malt
2-3 tablespoons


1. Heat the milk up until it's just about to boil.
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. 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. Once the mixture starts to thicken, take it off the heat and place the pan in an ice bath.
5. Strain the mixture and mix it with the heavy cream.
6. Then mix in the whiskey and place the mixture in the freezer. Stir the mixture a few times as it chills and sets.

Story Behind this Recipe

The British Embassy in Japan is hosting a campaign to allow residents to experience British cooking called "Food is GREAT: A Taste of Britain." There is more information available on Facebook. ☆