Irish Whiskey Freeze|
This simple ice is very easy to make and a marvelous elegant dessert to serve in chilled glasses with a few butter cookies or sliced fresh fruit. (Bananas or raspberries are marvelous with this ice). This recipe is built on a simple sugar syrup and can easily be made without and ice cream machine. This recipe uses uncooked egg yolks, so make sure to use fresh eggs and do not serve to children, the elderly, or anyone with compromised health. Pasteurized eggs in the shell can be used instead, but egg substitutes cannot be used.
1 cup heavy cream (whipping cream)
8 large egg yolks, slightly warmed
2/3 cup water
2/3 cup sugar
1 cup Irish whiskey, chilled
In a large chilled bowl with chilled beaters whip the cream until stiff and place in the refrigerator while preparing the rest of the ingredients. In a medium bowl beat the egg yolks until thick and lemon colored. Stir the water and sugar together in a medium heavy saucepan over medium heat until the sugar dissolves and the mixture comes to a boil. Increase the heat to high and boil until the candy thermometer reads 234 degrees, making sure not to stir. Once the syrup is ready, slowly pour it into the beaten egg yolks while beating with an electric mixture or whisk. Continue to beat until all of the syrup has been incorporated and the mixture has reached room temperature. Gently fold half of the chilled whiskey into the whipped cream, and the remaining half into the egg yolks. Gently fold the egg yolk mixture into the whipped cream, mixing only until just incorporated. Pour into a freezer proof container, cover tightly, and freeze for at least 12 hours, or up to five days. Serve in chilled glasses.
Makes 6 servings.
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Chilling Time: 12 hours
Total Time: 12 hours, 30 minutes