I’m hardly a whisky connoisseur, but over the past two years, I’ve made an attempt to learn a little. Top lessons learned to date?
- Buy your whisky at the duty free shops at the airport — you can save upwards of 50%
- If you like your whisky on the rocks, considering buying an ice ball mold. A giant ice ball keeps your drink from getting watered down too quickly.
- The taste of whisky is enhanced when served in a Riedel whisky glass.
- Notwithstanding #3, no glass could ever make me enjoy whisky that tastes like diesel.
- Whisky is an awesome ingredient for ice cream!
Fall is the definitely the time to introduce the taste of spirits and liqueurs into ice cream. Maple Walnut Ice Cream is a classic flavour that I thought could be made just a bit more sophisticated by adding a few shots of whisky. Indeed! Sweet maple syrup, toasted walnuts, and smooth Scotch whisky make for a fantastic combination. I used the Glenmorangie Nectar D’Or for this recipe, but feel free to use whatever you have on hand. And if you like, top off your bowl of ice cream with an extra shot of whisky and drizzle of maple syrup!
Maple Whiskey Walnut Ice Cream (Makes about 1 L)
3/4 cup Grade B maple syrup (Grade B syrup has a darker, richer maple taste compared to Grade A varieties)
3 cups half-and-half cream
Pinch of sea salt
4 tablespoons whiskey
3/4 cup chopped walnuts, lightly toasted
- In a medium sized bowl, whisk the eggs until thick and pale.
- Pour the maple syrup into a heavy saucepan and heat until gently simmering. Simmer over medium-low heat for about 10 minutes until it is slightly reduced in volume.
- Very slowly, whisk two cups of the half-and-half into the syrup. Heat until gently steaming.
- Temper the eggs by slowly pouring the warmed half-and-half mixture into the eggs, while whisking the eggs constantly.
- Pour the mixture back into the saucepan, add the salt, and cook the mixture over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon (170 degrees F / 77 degrees C).
- Remove from heat immediately and add the remaining half-and-half cream to stop the cooking. Place the saucepan into an ice bath to cool the custard rapidly. Stir in the whiskey.
- Chill overnight in the fridge.
- Pour the custard into an ice cream maker and prepare according to the manufacturer’s instructions.
- In the final minutes of churning, add the chopped walnuts. Churn to distribute evenly and thoroughly in the ice cream.