Whisky and ginger ice cream

Preparation info
  • Serves


    • Difficulty


Appears in
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


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 b