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Drambuie Ice Cream    Veg CD DP Scottish 20mins plus freezing

Serves 4     Cold  Vegetarian  Alcohol  Dessert Ices   Scotland British Europe

100g/4oz Caster Sugar
90ml/3fl.oz. Water
6 Egg Yolks
210ml/7fl.oz. Double Cream, lightly whipped
3 tbsp Drambuie


1. Place the water and sugar in a small saucepan, bring to the boil then remove from the heat and set aside.

2. Place the egg yolks in a heatproof bowl over a saucepan of boiling water and whisk until pale.

3. Add the sugar mixture and continue to whisk until slightly thickened then remove from the heat and continue to whisk until cool.

4. Add the Drambuie and the cream, mix well then transfer to an ice cream maker and freeze churn for 20 minutes or according to the manufacturers instructions. Transfer to a freezer proof container and freeze until firm.

Alternatively, transfer to a freezer proof box and freeze until just beginning to set around the edges. Beat well then return to the freezer until frozen.



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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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