Boozy Ice Cream

This boozy ice cream always strikes me as the perfect après ski dessert, especially the toffee vodka variant.

The following recipes are based on the originals from Wicked Puddings by John Tovey.

Consider using the unused egg whites to make an accompanying meringue dessert, perhaps for the younger members of your party.

Please allow time for freezing the ice cream and for cooling the meringue.

Honey & Brandy Ice Cream

Ingredients (serves 8)

• 8 egg yolks
• 8 tablespoons warmed honey
• 600 ml (1 pint) double cream
• 8 tablespoons brandy

Preparation time 20 minutes plus 12 hours freezing time

Method

1. Beat the eggs in warmed mixer bowl for about 5 minutes until they have expanded as far as possible
2. Slowly drip in the warmed honey
3. Carry on beating for a further 5 minutes
4. Meanwhile, lightly whip up the cream with the brandy
5. Fold the two mixtures together
6. Put the cream mixture into individual pots (or into a plastic bowl and serve in scoops)
7. Freeze for at least 12 hours

Toffee Vodka & Vanilla Fudge Ice Cream

Ingredients (serves 8)

• 8 egg yolks
• 8 tablespoons warmed maple syrup
• 600ml (1 pint) double cream
• 8 tablespoons toffee vodka
• Vanilla fudge cut into small pieces

Method

1. Beat the eggs in warmed mixer bowl for about 5 minutes until they have expanded as far as possible
2. Slowly drip in the warmed maple syrup
3. Carry on beating for a further 5 minutes
4. Meanwhile, lightly whip up the cream with the toffee vodka
5. Fold the two mixtures together
6. Put the cream mixture into individual pots (or into a plastic bowl and serve in scoops)
7. Freeze for at least 12 hours

Preparation time 20 minutes plus 12 hours freezing time

Individual Pavlovas

Ingredients (makes 15)

• 6 egg whites
• 350g (12oz) caster sugar, sieved
• 2 small teaspoons white wine vinegar
• Vanilla sugar

Preparation time about 35 minutes; Cooking time about 45 minutes, plus cooling

Method

1. Line two baking trays with good greaseproof paper
2. Make sure your mixing bowl is completely clean and dry, then put your cold egg whites in and start to whip them up
3. Watch carefully to ensure that they don’t “fall back”
4. When firm, dry, fluffy and well risen, beat in 1 tablespoon of the sieved caster sugar. (The mixture will fall back a little but soon comes back to its former peak)
5. Repeat this with a further tablespoons of sugar, until you have beaten in three-quarters of the sugar
6. Stop beating and transfer to a clean bowl
7. Using a large spoon, gently fold in the rest of the caster sugar, a third at a time. (Don’t worry if this mixture becomes more limp and slightly soggy, that’s normal)
8. Fold in the wine vinegar
9. Using two rounded silver serving spoons, scoop out individual portions of the egg white mixture on to the prepared baking sheets, leaving plenty of room around each one
10. Sprinkle generously with vanilla sugar
11. Bake in preheated oven for 45 minutes
12. Turn off the oven and leave to go cold
13. Freeze or add topping or filling

Serving Suggestion

Serve with plain or flavoured whipped cream, summer fruits, sandwiched together with fruit purée.

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