Whisky and ginger ice cream


Preparation info

  • Difficulty


  • Serves


Appears in

Winter Food

Winter Food

By Jill Norman

Published 2005

  • About

This is a rich, festive ice cream. Because of the alcohol content, the ice cream needs longer to freeze than the time allowed in an ice cream maker, so it should be transferred to the freezer for a while before serving.


  • 75 ml granulated sugar
  • 75 ml bourbon whisky
  • 100 g preserved ginger, finely chopped
  • 4 egg yolks
  • 100 g caster sugar
  • 450 ml full milk
  • 150 ml double cream


Bring 75 ml of water and the granulated sugar to the boil in a small pan, stirring to dissolve the sugar. Simmer for 5 minutes, then cool. Add the whisky and ginger and set aside.

Beat the egg yolks and caster sugar until pale and thick. In another pan, heat the milk slowly just to boiling point. Pour a little into the egg and sugar mixture, beating all the time. Add the rest of the milk slowly, and keep stirring. Return the mixture to the pan over a low heat and stir until it is thick enough for your finger to draw a line on the spoon, but do not let it boil. Strain into a bowl and stir as the custard cools, then stir in the ginger mixture.

Whip the cream lightly and fold it into the custard. Freeze in an ice cream maker, according to the manufacturer’s instructions, then put the mixture into a plastic box and leave in the freezer for at least 1 hour before serving. It will be soft enough to serve straight from the freezer.