Put the sugar, cream, whiskey, egg yolk and vanilla sugar in the mixing bowl, mix 8 min / 70 ° C / speed 4. Then fill the whiskey egg liqueur into bottles (two or three) rinsed with hot water and place in the refrigerator after cooling.
One should take a mild whiskey, not a smoky one, this is not for everyone. I myself like to take the Ballantines or The Glenlivet-Founder`s Reserve.
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