Honey And Whiskey Ice Cream Recipe

Recreate a winning recipe from the UK's MasterChef 1995! This decadent Honey & Whiskey Ice Cream requires no ice cream maker, making it surprisingly easy to whip up. Use any liquid honey – we recommend Spanish orange blossom honey for a floral twist, or try traditional Bell Heather honey for a taste of the original. This rich and creamy dessert is perfect for impressing guests or treating yourself to a luxurious indulgence.

Prep Time 30 mins

Cook Time 200 mins

Calories 419 kcal

Protein 8g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Honey And Whiskey Ice Cream

Double Cream
1/2 cup (120ml) good quality Irish whiskey
1 cup (200g) liquid honey (Spanish orange blossom or Bell Heather recommended)
Egg Yolks

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How to Make Honey And Whiskey Ice Cream

In a medium saucepan, combine the honey, sugar, and salt. Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture is smooth.
Remove from heat and stir in the whiskey and vanilla extract.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the honey mixture into the whipped cream until just combined. Be careful not to overmix.
Pour the mixture into a freezer-safe container. Cover and freeze for at least 4 hours, or preferably overnight, stirring every hour for the first 3 hours to break up ice crystals. (This step is crucial for a smooth texture even without an ice cream maker)
Once frozen, let the ice cream sit at room temperature for about 10-15 minutes before scooping and serving. Enjoy!