Ices

Whisky and honey ice cream

2 tbsp malt whisky
2 tbsp runny honey
510ml milk
284ml carton double cream
4 large egg yolks
95g golden caster sugar

To make the ice cream, place the milk, cream and honey in a heavy-based saucepan and bring slowly to the boil, Beat the egg yolks and sugar together until smooth, then stir a little of the milk mixture into the egg yolks, Pour the eggs into the milk and, stirring constantly, cook over a low heat until thickened slightly(about 10 mins). Don't let it boil or the mixture will curdle, Tip the mixture into a jug and leave to cool, covering the surface with clingfilm.

Once coid, stir in the whisky, then pour into an ice-cream machine and follow the manufacturer's instructions. Alternatively, pour into a large, shallow freezer container and freeze for 6 hours, removing every 2 hours to whisk the mixture to prevent ice crystals from forming.

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