Recipe by Chef Regina V. Smith
This recipe was published in Lucy Waverman's cooking column in the Globe and Mail some time ago. You have to like Scotch to like this recipe. Use a mellow single malt, not a bold peaty one. Combination of vanilla, scotch and black pepper imparts a caramel like flavour. This is as fast a desert as you can make.
Top Review by Jezski
I really wanted to like this recipe! But it just wasn't to my taste. My fault, I'm sure. Think I'll to have to try it again! Perhaps I needed a better Scotch. I'll be working on it! Chef Regina, thanks for posting . . . . . Janet
- 2 cups good quality vanilla ice cream
- 1⁄2 teaspoon fresh black pepper, coarsely ground
- 1⁄4 cup single malt scotch