Irish Whiskey and Honeycomb Ice Cream
Possibly my most requested recipe of all time, this whiskey and honeycomb ice-cream provides a pretty strong rival to the ever classic rum and raisin combination.
This delicious caramel coloured ice cream is super easy to make and tastes incredible.
I originally created this ice cream for a jameson’s cocktail competition. It was to accompany a drink called “buck the trend” that was very competitiony and clever, it had old school roots with a modern twist and was very well thought out. I may even share the recipe on another day with you. In fact, here is a picture of it, this was taken on my mobile before I bought my fancy blogging camera so please forgive the quality.
WordPress is insisting on keeping the rubbish quality picture as its screenshot, even though i selected several others as featured. So i have deleted it from the post, but you can still see it HERE.
However, I made the ice cream to serve with it, it came on the side in a little shot glass. People went absolutely crazy for it! I would give them the drink and the ice cream and they’d be all like “oh my god how do you make this ice cream blah blah blah” and so I accidentally completely overshadowed my cocktail 😦
It’s technically a french style ice cream, as it uses egg yolks, rather than whites, or none. The irish whiskey plays great off the honeycomb, but you could probably get away with using bourbon or any other unpeated whiskey. People will have no clue as to the secret ingredient if you don’t tell them, so it’s up to you 😉
So here we go, recipes after the photos.
Irish Whiskey and Honeycomb Icecream
Recipe adapted (from all places) from “Guinness by Hamlyn 2009”
6 egg yolks
3oz dark muscavado sugar
1oz caster sugar
250ml single cream
60ml irish whiskey (i used jamesons)
2 honeycomb bars (crunchies)
Start by separating your eggs, you will need all 6 of the yolks. Reserve the whites for future use, you could maybe even use them in sour type cocktails. Such as my pisco sour for example 😉
In a bowl over a boiling pan of water (don’t let the water touch the bottom of the bowl), whisk the sugar into your egg yolks until the sugar is dissolved. Remove from heat.
Meanwhile, heat the whiskey and the cream until just before boiling point, if it looks like its curdling just keep stirring don’t worry about it.
When you see little bubbles around the edge like that, pour the cream mixture over the eggs slowly, stirring constantly to make sure the eggs don’t scramble.
Put back on the boiling water and whisk constantly until the mixture thickens up and coats the back of a spoon. This will take a minimum of 10 minutes and a maximum of 20 minutes.. its a pain but its worth it.
It should look like this.
This part is very important. I’m sorry about the all caps rage but it is important.
STRAIN THE MIXTURE THROUGH A FINE STRAINER into a shallow container.
No matter how careful you are, there will always be some rubbish you need to strain out, whether it be a cooked bit of egg or whatever. Please don’t skip this stage.
Allow to cool completely.
In the meantime chop up your honeycomb bars.
Once the mixture has cooled, stir in the chopped chocolate, and freeze for 2 hours.
After 2 hours, pull the mixture out and stir everything thoroughly.
After that, return to the freezer and allow to set completely.
This is best done overnight, but after 4 hours or so it will be ready to eat.
Ho boy so good!
Thanks I’ll see you again some time this week.