Honey and Whiskey Ice Cream

Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

This was a winning entry from the UK's "Masterchef" television programme in 1995. You don't need an ice cream maker and can use any liquid honey. I use Spanish orange blossom but the original used bell heather.

Ingredients Nutrition

  • 300 ml double cream
  • 60 ml whiskey
  • 60 ml liquid honey
  • 4 large egg yolks


  1. Whip the cream until it is thick adding the whisky gradually.
  2. Put the honey in a small pan and heat it.
  3. At the same time beat the yolks in a bowl.
  4. Pour the hot honey into the bowl containing the yolks and carry on beating the mixture until it's pale and thick.
  5. Gently fold in the cream and whisky mixture.
  6. Put the mixture in a freezerproof container and freeze for three hours minimum.


Most Helpful

Absolutely gorgeous! Easy and absolutely orgasmic!!! Creamy, not too sweet and a kick of whiskey. Just perfect!

bransons_babe April 30, 2010

Delightful! I made this for Father's Day. Great flavor (I used Jameson Whiskey and fireweed honey). I also used an ice cream maker since I went to the trouble of borrowing one before I found this recipe. I used the 'zaar conversion function to convert to imperial and increase to six servings. It was too much for the icecream maker, so a ended up just freezing a third of it in a loaf pan. The batch in the ice cream maker was creamier, but the plain frozen batch was good too, just a little icier.

SassyStew June 24, 2008

To die for! So yummy, strong honey whiskey flavor, not sickly sweet, thick and creamy! And dead easy, too! I wouldn't change a thing!

rosslare October 29, 2005

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