michelle picker cooks

Whiskey is not only my drink of choice but pairs well with many foods, including dessert. Try it with butter shortbread or gingerbread, baked pears or sticky date pudding, vanilla, chocolate brownies or, for that matter, any type of chocolate. I planned to use a not-too-smoky single malt for this ice cream but discovered I only had Dimple (a blended Scotch) which turned out to be a delightful choice.

To make this ice cream measure ⅔ of a cup of sugar into a saucepan and cook over low heat until you have a not too dark caramel. Carefully add 2 cups of milk (remove 2 tablespoons first to make a slurry with 5 teaspoons of cornflour/cornstarch), 1¼ cups of heavy cream and 2 tablespoons of glucose or corn syrup. Bring to the boil and allow to simmer for 4 minutes. Remove from the heat and whisk in the cornflour slurry. Return to the heat until the mixture thickens. In another bowl whisk 3 tablespoons of softened cream cheese with ⅛ of a teaspoon of salt. Pour in the hot milk mixture and whisk until smooth. Add ½ a cup of whiskey and stir well. Place the bowl in an ice bath and whisk occasionally until cool. Churn in an ice cream machine, sorbetière or over ice and salt.

*this recipe is adapted from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer.