the best
Homemade Ice Cream Recipe
.....on the net!

Drambuie Ice Cream

4oz (125g) caster sugar
4 fluid ounces (120ml) cold water
6 egg yolks
7 fluid ounces (210ml) heavy (double) cream, lightly whipped
2 fluid ounces (50ml) Drambuie

METHOD

• Bring the sugar and water to the boil, stirring occasionally until the sugar has dissolved. Take off the heat and leave to cool.
  

• Place a glass basin over a pan of barely simmering water. Add the egg yolks and whisk thoroughly. Continue to whisk until the yolks turn light and pale in color.
  

• Slowly pour in the cooled sugar mixture and continue to whisk over the simmering water.
  

• Whisk the mixture for 2 or 3 minutes until it forms a glossy, soft ribbon. By this time the mixture will be light and creamy in texture. Remove from the heat.
  

• Continue to whisk the mixture until quite cool.
  

  Now whisk in the whipped cream and Drambuie on slow speed, being careful not to knock out all of the air.
  

• Pour into a suitable freezer container, cover and freeze for at least 12 hours.
  

• During the first couple of hours of freezing, occasionally remove the ice cream from the freezer and beat well until smooth. Repeat this process until the mix starts to firm.

Remove from the freezer and place into the refrigerator for 15 minutes to soften. Served in scoops with Fresh Figs in Marsala Wine, this has to be the best homemade ice cream dessert.....ever!

Choosing my absolute, favorite ice cream dessert was not easy! It was a close call between this recipe and my second best homemade ice cream recipe .......Banana, Rum & Prune Ice Cream. The choice is yours!

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