Summary

Ingredients

• 3 egg yolks
• 100 g suar
• 250 ml milk
• 0.25 liter ¼ whipped cream
• 6 tablespoon whiskey (preferably Scottish malt whiskey)

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Instructions

1. Beat the egg yolks and sugar over the hot water bath with the hand mixer until frothy. Heat the milk and cream and slowly pour into the egg mixture - continue beating until the mixture is thick and frothy. Stir in the whiskey and beat the mixture cold in an ice cube bath.
2. Pour into an ice cream maker or alternatively put in a shallow bowl. Then place them in the freezer and stir vigorously with the whisk every 30 minutes.
3. This goes well with chocolate sauce and whipped cream or red fruit jelly.