Whiskey & Ginger Ice Cream

I just love my Ice Cream maker.  It’s so easy to make any flavour of ice cream when you want it, and you know exactly what’s gone into it.  I needed something special for Christmas to complement my Marmalade Christmas Pudding, so came up with this Whiskey & Ginger Ice Cream.  Amazing…

You can make this without an ice cream maker – just through it in the freezer.  The Whiskey stops this from setting rock hard

I used a full but mellow Irish Whiskey in this, but you could use any Whisky you wish



  • 2 cube Stem Ginger, chopped into 5mm dice
  • 2 tbsp syrup from the Stem Ginger
  • 2 tbsp Irish Whiskey (or Whisky of your choice)
  • 1 litre mixture of double cream & full fat milk
  • 1 Vanilla Pod, split
  • 3 Egg Yolks
  • 70g Castor Sugar



  • In a pan, heat the milk/cream mixture with the vanilla pod until it comes to the boil.  Stirr to release the vanilla seeds
  • Meanwhile, beat the egg yolks with the sugar in a jug until light & creamy
  • When boiling, pour the milk & vanilla into the egg mixture and stir well
  • Rinse the milk pan, pour in the custard and return to the heat.  Using a whisk, stir continuously until it comes back up to temperature.  Remove from the heat once thickened and Do not allow to boil!
  • Pour back into the jug, stir in the ginger, syrup and whiskey
  • Allow to cool completely before freezing or processing in the ice cream maker




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