Drambuie Ice Cream Food

DRAMBUIE ICE CREAM (NO CHURN)

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.

DRAMBUIE ICE CREAM

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.

DRAMBUIE-FLAVORED CRèME ANGLAISE

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.