The goal is not just to find things that go well together, the goal is to create a match where the food brings out something new in the whisky, or the whisky brings out something new in the food. In other words, we want to create gastronomic synergy, where 1+1 = 3.
Anything very spicy, bitter or laden with garlic should be avoided as it will kill some of the flavors in the whisky. These flavors can stick to the tongue and reduce your ability to appreciate the subtleties in your dram.
When using alcohol you do not have to worry as much about getting the dreaded ice crystals in your finished product because the scotch does not freeze and keeps your ice cream very smooth.
Butter Scotch Ice Cream Cups
5 Tablespoons Unsalted Butter
¾ Cup Brown Sugar
½ Teaspoon Salt
2 Cups Heavy Cream (Separated)
¾ Cup Milk
4 Egg Yolks
½ Teaspoon Vanilla Extract
Shot (1 oz) of Single Malt Scotch Whisky
Balvenie 15 year, Aberlour A’bunadh, Lagavulin 16, Glenmorangie La Santa or Quinta Ruban.
Set aside 1 cup of heavy cream in a metal bowl sitting in an ice bath.
Melt the butter, sugar and salt in a sauce pan on medium heat.
Whisk in the milk and remaining cream all at once.
Whisk the egg yolks in a separate bowl.
Slowly add half the heated ice cream base to the egg yolks while rapidly whisking as to prevent the eggs from cooking.
Pour the egg/ice cream base back into the pan and cook on low temperature 3-6 minutes until thick enough to leave a tracer of your finger across the back of a spoon.
Pour the heated custard mix through a fine mesh strainer into the 1 cup of cream sitting in the ice bath.
Add the scotch and vanilla extract and mix together.
Allow to cool to room temperature then cover and refrigerate 2 hours – overnight.
Freeze the ice cream mixture in your ice cream maker according to the manufacturer’s specifications.
Freeze the ice cream overnight.
Whisky Hazelnut no Churn Ice Cream
1 cup hazelnuts
1 1/2 cups cashews (soaked, 6 hours or overnight)
1 1/2 cups coconut cream
3/4 cup maple syrup
1/4 cup whisky.
Heavy Smokey Scotch
Octomore or Laphroaig Cairdeas
1 tablespoon vanilla extract
Preheat oven to 300°F.
Spread hazelnuts out on a baking sheet. Roast for ~10 minutes, until nuts are fragrant and brown. Remove from oven and transfer nuts to a clean dishtowel. Allow them to cool.
Meanwhile, rinse cashews thoroughly after soaking. Put cashews, coconut cream, maple syrup, whiskey, vanilla extract and salt in the blender. Blend on high speed until smooth and airy. Pour ice cream base into a freezer safe container, and place in the freezer to begin to cool.
Once the hazelnuts are fully cooled, rub the nuts in the dishtowel to remove as much of the skin as possible. Don’t worry if there’s a bit left – just remove as much as possible. Give the nuts a rough chop. Once the nuts are fully cooled, add them to ice cream mixture. Use a spoon to stir the mixture and distribute nuts evenly. Cover container and let it cool in the freezer until firm (about 6 hours).
For best results, give the mixture a stir every hour or so as it chills. After the ice cream has been frozen overnight, let it thaw for ~15 minutes before scooping.
Banana Fosters Ice Cream
1 1/2 cups heavy whipping cream
1/2 can sweetened condensed milk
1 teaspoon vanilla
1/4 cup whisky
Balvenie 14 year, Peat Week
Ardbeg An Oa
1/2 cup brown sugar
1/2 cup butter
In a heavy bottom sauce pan, add the butter, whisky and brown sugar.
Once the brown sugar has dissolved in the butter and started to simmer, add in the bananas.
Allow to simmer for 3-4 minutes.
While simmering, in a stand mixer or using a handheld, mix the whipping cream until soft peaks form.
Add in the sweetened condensed milk and vanilla. Mix well.
Allow the banana mixture to cool then mix with the cream.
Place in a loaf pan lined with parchment paper and let freeze. Scoop out and enjoy
Whisky Ice Cream with Hazelnut Crumble
1 1/4 cups (10 oz) milk
1 3/4 cups (14 oz) heavy cream
1/4 cup (1 3/4 oz) granulated sugar
1/4 cup (1 3/4 oz) dark brown sugar, packed
4 egg yolks
Scotch whisky, 1/4 cup + 2 tablespoons (3 oz)
Wemyss Malts 1999, Toasted Hazelnuts
Most any good heavy
1/3 cup (47 grams) flour
2 tablespoons (26 grams) granulated sugar
2 tablespoons (26 grams) dark brown sugar, packed
1/4 teaspoon cinnamon
1 1/2 oz (3 tablespoons) unsalted cold butter eci
1/4 cup + 2 tablespoons (2 oz) hazelnuts, toasted
Combine the milk, cream, both sugars and a pinch of salt in a saucepan and bring to a low simmer over low heat just until the sugar is dissolved. Do not boil.
Whisk the egg yolks in a medium bowl. Slowly add the warm cream mixture, whisking constantly to keep the eggs from scrambling. Return the mixture to the saucepan and medium low to medium heat. Cook, stirring and constantly scraping the bottom of the pan, until the custard thickens and coats the back of the spatula. A clean track should hold its shape when you draw a line with your finger across the spatula. Take off heat and immediately pour the custard through a strainer into a clean airtight container. Stir in the whiskey. Taste and adjust for salt. Cool completely, then cover and refrigerate until thoroughly chilled, preferably overnight.
Freeze in your ice cream maker according to instructions. Pour into a clean airtight container, press a piece of plastic wrap onto the surface, cover and place in your freezer to firm up.
For the hazelnut crumble, whisk together the flour, sugars, cinnamon and salt until thoroughly combined. Cut the butter into small pieces and place on top of the dry ingredients. Toss the mixture, thoroughly coating the butter with flour. Rub the mixture together between thumb and fingers of both hands until all the butter is worked into the dry ingredients, pinching it here and there until it collects and resembles coarse crumbles. Coarsely chop the hazelnuts and mix them in. Chill for about an hour or so.
Heat the oven to 350 degrees F. Prepare a baking sheet with parchment or a silpat. Spread the crumble in an even layer and lightly pat into a rectangle about 10” by 7”. Bake the crumble until browned, about 10 – 12 minutes. The mixture will look like a sheet of cookie crumbles. Let it cool completely to set up. Break into small pieces and store in an airtight container.
Scotch, Espresso & Vanilla Affogato
1 generous scoop vanilla ice cream (about 1/2 cup)
1 1/2 ounces Scotch whisky, warm or at room temperature.
Glenmorangie single malt
Dalwhinnie 15, Aberlour 12, or Glengoyne 10 or 12.
1/4 teaspoon espresso powder or finely ground espresso beans
Pour the whisky over the ice cream in a small glass. Sprinkle with espresso powder and eat immediately.
Variations: Swirl the Scotch with a tablespoon of Amaretto before pouring over the ice cream, for a Godfather-inspired dessert OR swirl the Scotch with a tablespoon of Drambuie for a Rusty Nail-inspired dessert.
Whisky & Ginger Ice Cream
2 cube Stem Ginger, chopped into 5mm dice
2 tbsp syrup from the Stem Ginger
2 tbsp Whisky of your choice
Glengoyne or similar
1 liter mixture of double cream & full fat milk
1 Vanilla Pod, split
3 Egg Yolks
70g Castor Sugar
In a pan, heat the milk/cream mixture with the vanilla pod until it comes to the boil. Stirr to release the vanilla seeds
Meanwhile, beat the egg yolks with the sugar in a jug until light & creamy
When boiling, pour the milk & vanilla into the egg mixture and stir well
Rinse the milk pan, pour in the custard and return to the heat. Using a whisk, stir continuously until it comes back up to temperature. Remove from the heat once thickened and Do not allow to boil!
Pour back into the jug, stir in the ginger, syrup and whiskey
Allow to cool completely before freezing or processing in the ice cream maker
Apricot compote with Scotch whisky and ice cream
1 1/4 pounds apricots (ripe, – pitted and cut in 1/4″ slices)
1 tablespoon fresh lemon juice
1/4 cup organic sugar
1/3 cup Scotch whisky
Bunnahabhain 12 Year
Highland Park 18 YEAR
Pint vanilla ice cream
Step 1: Place the apricot slices in a medium heavy bottomed pan. Add the lemon juice and sugar and heat over medium-high heat. Stir well and fast-simmer for 5 minutes, stirring from time to time. The apricots will release their juices and the sauce will become foamy. Turn off the heat, add the whisky and stir well. Transfer to a bowl to cool to room temperature.
Step 2: Scoop the ice cream into dessert bowls. Top with the apricot compote. Garnish with a lemon balm or mint leaf. Serve immediately.
Cook’s note: The compote can be made up to 2 days ahead. Cover and refrigerate until ready to use.
When you cook ice cream base over medium low to medium heat and stir constantly. You do not want the custard to boil, so the stirring is necessary to keep the custard moving, preventing it from heating too fast and turning into scrambled eggs. Use a heatproof rubber spatula when cooking ice cream bases. It’s perfect for making sure you’re scraping the bottom of the pan continuously in wide strokes. If it looks like the custard is heating up too fast, lower the heat and lift the pan off the burner until it cools down.
Salt is really important in a lot of different mixes. It makes the flavor pop. Keep adding a few sprinkles until you get it right. You’ll know as soon as it happens.
The addition of vanilla can be added along with the whisky at the end of cooking if you prefer.
Vanilla Toffee Bar Crunch
This one is for all you sophisticated dessert lovers. Each of these can be appreciated by novices, but are truly appreciated by those with more advanced tastes. The toffee bar enhances the toffee notes in the scotch, while the waft of smoke and nutmeg work nicely with the coffee ice cream.
You can make these recipes without an ice cream maker – just through it in the freezer. The Whisky stops this from setting rock hard.
Here are some ones little simpler we have tried and all very good:
Strawberry tart and vanilla ice-cream – Glenfiddich 18 Year Old
Tri Berry sorbet – Octomore
Vanilla ice cream with caramel froth – Bruichladdich – Islay Barley 2010
Vanilla ice cream with a nice peaty scotch drizzled on top, the peat mixed with the cold sweetness of the ice cream is absolutely fantastic.
Butterscotch ice cream – Aberlour a’bunadh,