Drambuie Ice Cream (No-Churn)

no-churn Drambuie ice cream recipe

Drambuie ice cream recipeThis Drambuie ice cream will liven up any dinner party when it’s served with dessert! And this is strictly for adults only…

When good friends come around, are you prone to bringing out a few liqueurs to finish off the meal – just for a “wee tipple”, as we’d say in Scotland?  The French refer to them as digestifs, to satisfy the stomach at the end of a good, hearty dinner.

Over the years, however, friends are no longer opting for liqueurs as much – which is a real shame, as we have  accumulated a few interesting gifted liqueur bottles; some well known, others waiting to be discovered. Curiously left abandoned, they remain concealed in their glamorous boxes as we boil the kettle and fill the teapot instead with herbal infusions, as guests often prefer picking out sachets of “Après-Repas” or quite simply, “Digestion“.

Scottish Drambuie Liqueur

It took a couple of French-Scottish guests for me to open one of our fascinating Scottish liqueurs recently – before they came!  I wasn’t hitting the bottle, just testing it since Drambuie 40% liqueur is made not just with Scottish Whisky, but honey, herbs and spices.  Immediately it called out for a dessert with it – so with an Old Alliance dinner theme with a Scottish-French menu, I found the perfect Drambuie ice cream recipe by Christopher Trotter in Scottish Cookery. What’s more, there’s no need for an ice cream maker.

How to make Drambuie Ice Cream

How to make Drambuie Ice Cream

As I looked at the ingredients, 3 tablespoons of this nectar seemed too small a quantity for me, as I tested the gorgeous creamy mix before freezing.  Believe me, after tasting the ice cream, every one of us at the table confirmed that this was the equivalent of a wee tipple in a glass.  Just adding one tablespoon was one too much.  So, even if I’ve very slightly adapted the recipe to reduce the sugar (since the liqueur is already very sweet), believe me that 3 tablespoons is just right to appreciate the flavours.  I served this Drambuie Ice Cream with a Tarte Tatin, often cited in Scottish recipe books as an Auld Alliance Apple Tart.  Otherwise it’s also a real treat served as a small dollop with Teatime in Paris’s Double Chocolate Tart.

If you can’t find Drambuie – although not the same flavours – use Grand Marnier with its wonderful hints of orange; or Calvados for that touch of apple, depending on your dessert.

And if you really want to splash out on an adult dessert with Whisky, then serve with my Chocolate-Whisky macarons. Just don’t blame me if you have an early start next morning!