Atholl Brose Ice Cream

By | October 7, 2009


Atholl Brose Ice Cream


Fron the Stag’s  Head, Swalcliffe, Nr Banbury, Oxon, 01295 780232


1 pint of single cream,

4 egg yolks,

4 oz of caster sugar,

1 vanilla pod,

4 measures of whisky,

1 oz of oatmeal,

2 fluid ozs of runny honey.


Gently heat cream until hot, whisk in the egg yolks, caster sugar add vanilla pod, stir constantly over a moderate heat until it becomes like a custard, but do not allow to boil, when chilled remove vanilla pod and whisk in the whiskey.

Place in an ice cream maker and when starting to thicken add the oatmeal and honey, continue to churn until frozen. Turn into a suitable container and place in freezer.

Serve with stem ginger or wafers.


Kitchen Tip:- The Stag’s Head grow their own herbs and often have a glut in the growing season, so they freeze any extras and use them out of season for casseroles, soups and home made bread.


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