Heather Honey and Whisky Ice Cream

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 4 egg yolks
  • 8 oz (250 g) thick (not clear) heather honey
  • 1 pint (600 ml) double cream
  • 5 fl oz (150 ml) whisky


Whisk the egg yolks with the honey until the mixture has doubled in volume. Whisk in the cream and add the whisky to taste. Pour into containers and freeze for 2 to 3 hours.

It is not necessary to beat this ice cream it will set itself.