Coinneach MacLeod

Uisge Beatha Ice Cream

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Preparation info
    • Difficulty

      Easy

Appears in
The Hebridean Baker: Recipes and Wee Stories from the Scottish Islands
The Hebridean Baker

By Coinneach MacLeod

Published 2021

  • About

Uisge Beatha is the Gaelic for whisky, but its literal translation is ‘the water of life’. The powerful flavours of the whisky and espresso balance perfectly with the thick chilled cream. Move aside rum and raisin, there is a new boozy ice cream in town!

Ingredients

  • 300 ml double cream
  • 175 ml condensed milk
  • 3 tablespoons<

Method

Pour your double cream and condensed milk into a bowl, add your whisky and espresso powder and blend with a hand mixer until it thickens and ribbons appear in the cream. Finally stir in your chocolate chips.

Spoon into a food storage box, seal the lid and freeze overnight.

Take out of the freezer 10 minutes before serving.