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Nutrition Facts
Serving Size 1 (129g) Recipe makes 4 servings
Calories 419
Calories from Fat 295		(70%)
Amount Per Serving		%DV
	Total Fat 32.8g	50%
	Saturated Fat 19.2g	96%
	Monounsaturated Fat 10.2g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 314mg		104%
Sodium 38mg		1%
Potassium 87mg		2%
Total Carbohydrate 20.4g		6%
	Dietary Fiber 0.0g	0%
	Sugars 17.8g
Protein 4.3g		8%
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Honey and Whiskey Ice Cream

Recipe #108636 | 3½ hours | 20 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: sophonisba
Jan 17, 2005

This was a winning entry from the UK's "Masterchef" television programme in 1995. You don't need an ice cream maker and can use any liquid honey. I use Spanish orange blossom but the original used bell heather.

SERVES 4 -6 (change servings and units)

Ingredients

300 ml double cream
60 ml whiskey
60 ml liquid honey
4 large egg yolks

Directions

1
Whip the cream until it is thick adding the whisky gradually.
2
Put the honey in a small pan and heat it.
3
At the same time beat the yolks in a bowl.
4
Pour the hot honey into the bowl containing the yolks and carry on beating the mixture until it's pale and thick.
5
Gently fold in the cream and whisky mixture.
6
Put the mixture in a freezerproof container and freeze for three hours minimum.

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Featured Reviews for This Recipe

From: SassyStew

On Jun 24, 2008

Delightful! I made this for Father's Day. Great flavor (I used Jameson Whiskey and fireweed honey). I also used an ice cream maker since I went to the trouble of borrowing one before I found this recipe. I used the 'zaar conversion function to convert to imperial and increase to six servings. It was too much for the icecream maker, so a ended up just freezing a third of it in a loaf pan. The batch in the ice cream maker was creamier, but the plain frozen batch was good too, just a little icier.

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From: rosslare

On Oct 29, 2005

To die for! So yummy, strong honey whiskey flavor, not sickly sweet, thick and creamy! And dead easy, too! I wouldn't change a thing!

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