Maple Whisky Walnut Ice Cream (#34)

1 11 2012

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?

  1. Buy your whisky at the duty free shops at the airport — you can save upwards of 50%
  2. 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.
  3. The taste of whisky is enhanced when served in a Riedel whisky glass.
  4. Notwithstanding #3, no glass could ever make me enjoy whisky that tastes like diesel.
  5. Whisky is an awesome ingredient for ice cream!
bottles of whisky, whiskey

Whisky – a perfect warming drink in the fall and a great 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
2 eggs
Pinch of sea salt
4 tablespoons whiskey
3/4 cup chopped walnuts, lightly toasted

Read the rest of this entry »


%d bloggers like this: