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: 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.

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