Drambuie Heather Honey — Cuisinart ICE-21 / ICE-70

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Drambuie Heather Honey

Scotch liqueur and heather honey dissolved into the base together, the sweetness of the honey pulling the whisky’s herbal notes forward rather than muting them.
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Servings: 8 1/2 cup servings
Calories: 278kcal

Weight measurements (grams) adjust with servings. Volume measurements shown in parentheses are accurate at the default serving size — use grams when scaling recipes up or down.

Ingredients

  • 355 g heavy cream 1½ cups
  • 245 g whole milk 1 cup
  • 65 g granulated sugar ⅓ cup
  • 65 g heather honey 3 tbsp
  • 4 large egg yolks
  • 50 g Drambuie 3 tbsp
  • ¼ cup oat crumble mix-in
  • 4.5 g vanilla extract 1 tsp
  • 1.5 g fine salt ¼ tsp

Instructions

  • Oat crumble: combine rolled oats, melted butter, brown sugar, and pinch salt. Bake at 350°F for 10–12 minutes until golden. Cool fully and break into small pieces.
  • Confirm bowl frozen 24+ hours. Make oat crumble. Cool fully.
  • Heat cream, milk, honey, and salt until steaming and honey dissolves.
  • Whisk yolks and sugar. Temper in two additions. Cook to 170–175°F.
  • Remove from heat. Stir in Drambuie and vanilla. Strain and chill 4 hours.
  • Start machine. Pour base through spout. Churn 20–25 minutes.
  • Add oat crumble in final 2 minutes. Freeze 3–4 hours.

Notes

Frozen bowl: 24+ hours. Honey dissolves best in warm cream — make sure it’s fully incorporated before adding eggs. Make the oat crumble ahead; it goes through the spout in the last 2 minutes. Crush any large pieces so they fit through the opening.

Nutrition

Serving: 0.5cup | Calories: 278kcal | Carbohydrates: 20g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 146mg | Sodium: 101mg | Potassium: 103mg | Fiber: 0.02g | Sugar: 18g | Vitamin A: 824IU | Vitamin C: 0.3mg | Calcium: 79mg | Iron: 0.3mg

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