This boozy ice cream recipe comes from Karen Cullen in Nottingham for Come Dine With Me
1. Whisk the egg yolks with the honey until the mixture has doubled in volume. Whisk in the cream and add the whisky to taste. Pour into containers and freeze for 2 to 3 hours or longer. No need to beat during setting – it'll happen (if you haven't added too much whisky!)
Recipe from Good Housekeeping Magazine (June 1997).
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