Adapted from this Masterchef (1995) winning recipe
Firstly, soak a couple of handfuls (approx. 100g) raisins in rum over night. I use plenty.
300 ml double cream
60 ml rum
60 ml liquid honey
4 large egg yolks
Whip the cream until thick, adding the rum gradually. It will be at about the soft peaks stage.
Heat the honey in a small saucepan.
At the same time beat the egg yolks.
Pour the hot honey into the bowl containing the yolks and carry on beating the mixture until it’s pale and thick. This takes a couple of minutes
Gently fold in the cream/rum mixture.
Put the mixture in a freezerproof container, drain and add the rum-soaked raisins and freeze for three hours minimum.
Because it’s Christmas. Because it can be made in advance. Because ice cream goes well with everything. And whether your view on Christmas is **YAY!!!*** or **OMFG*** either way whiskey will go down really fucking well.
The basic ice cream recipe is from Food.com and is apparently originally a winning entry from Masterchef 1995. Which I can remember because I am semi guiltily obsessed with Masterchef even though a lot of stuff on there’s ropey. And because I am old. I can even remember Lloyd Grossman.
The recipe is a ‘LAZY’ ice cream recipe as it requires no ice cream maker, no churning, it just sorts itself out. It’s easier than walking to the shops for half price Haagen Dazs.
I added whiskey soaked raisins as my beloved adores rum and raisin ice cream. However he does not like whiskey in ice cream. So I ate/ am in the process of eating it ALL BY MYSELF. And I like it. It is delicious. It makes me feel a little bit tipsy even though I know scientifically it really wouldn’t be making me drunk.
Whiskey Raisin Ice Cream
Raisins – some recipes say 3 tablespoons, I used heaps as I love overstuffing things with the tasty fruity bits.
Whiskey – lots. Make sure you have at least a half a bottle or so. You should drink what doesn’t get cooked with.
300ml double cream
60ml liquid honey (i.e. runny honey – not the cloudy set stuff)
4 large egg yolks
Firstly – Soak raisins in whiskey as long as possible. Preferably overnight. Or at least an hour or so if you’re lazy like me.
Whip the cream until it is thick, adding the whiskey gradually.
Beat the egg yolks in a large bowl.
Put the honey in a small pan and heat it.
Pour the hot honey into the bowl containing the yolks and carry on beating the mixture until it’s pale and thick.
Gently fold in the cream and whiskey mixture.
Drain the raisins from the whiskey and fold these into the ice cream mixture.
Put the mixture in a freezerproof container and freeze for three hours minimum.
YUM. Merry Fucking Christmas.