DRAMBUIE ICE CREAM (NO CHURN)
Drambuie ice cream, a boozy taste of this Scottish Whisky & heather honey liqueur makes it the perfect accompaniment to chocolate, apple and raspberry desserts. No ice cream maker needed!
Provided by Jill Colonna
Categories Dessert
Time 6h40m
Number Of Ingredients 5
Steps:
- In a small saucepan add 6 tablespoons of water to the sugar and bring to the boil for a few seconds, then set aside.
- Whisk the egg yolks in a large heat-proof bowl over a pan of simmering water (bain-marie). When they're light in colour add the hot sugar and keep whisking until thickens and forms a ribbon on the balloon whisk. Remove from the heat and continue to whisk until it's cool.
- Add the liqueur (stick to the 3 tbsp - believe me, it's enough!) and using a good flexible spatula, fold in the lightly whipped cream.
- Freeze for 6 hours, or overnight.
DAD'S BRANDY ICE
My dad made carton after carton of this at Christmas time when I was growing up. He would give it to friends. He was very popular.
Provided by Ali
Categories Desserts Frozen Dessert Recipes
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- Mix brandy, triple sec, creme de cacao, and whiskey liqueur in a glass measuring cup.
- Put about half the vanilla ice cream and half the brandy mixture in a blender; blend until smooth. Add remaining ice cream and brandy mixture; blend again until smooth. Store in freezer in the ice cream container.
Nutrition Facts : Calories 245.5 calories, Carbohydrate 24.2 g, Cholesterol 38.7 mg, Fat 9.7 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 6 g, Sodium 71 mg, Sugar 21.8 g
DRAMBUIE-FLAVORED CRèME ANGLAISE
Provided by Mary Bergin
Categories Sauce Dessert Vegetarian Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 1/2 cups.
Number Of Ingredients 8
Steps:
- 1. In a medium bowl, whisk together the egg yolks and sugar until very pale yellow and smooth.
- 2. In a medium saucepan, bring to a boil the heavy cream, sour cream, and vanilla bean with its scrapings. Whisk about half this mixture into the egg yolk mixture until well combined, then pour back into the saucepan. Over medium heat, stirring constantly with a wooden spoon, cook until the mixture coats the back of the spoon. (It is very important to stir constantly. Do not overcook; cooking too long will result in scrambled eggs.)
- 3. Pour through a fine-mesh strainer into a clean bowl and immediately set the bowl over a larger bowl filled with ice cubes and cold water until chilled, stirring occasionally, about 30 minutes. Stir in the liqueur. Refrigerate, covered, until needed.
DRAMBUIE ICE CREAM
Another delicious taste of Scotland from Christopher Trotter's "Scottish Cookery". Note:This ice cream is similar to a parfait.
Provided by Amanda in Aberdeen
Categories Frozen Desserts
Time 6h30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a small saucepan add the water and sugar and bring to the boil for a few seconds, remove from heat.
- Over a bain marie whisk egg yolks until pale and light in texture.
- Add the hot sugar and water mix.
- Whisk together until it forms a ribbon.
- Remove from heat and continue to whisk until the mixture is cool.
- Add the Drambuie and whipped cream.
- Freeze for 6 hours or overnight.
Nutrition Facts : Calories 363.5, Fat 25.4, SaturatedFat 14.2, Cholesterol 354.6, Sodium 31.3, Carbohydrate 30.6, Sugar 28.5, Protein 4.7
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