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: 239kcal

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

470 g heavy cream 2 cups
245 g whole milk 1 cup
100 g granulated sugar ½ cup
85 g heather honey ¼ cup
5 large egg yolks
50 g Drambuie 3 tbsp
⅓ 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.
Heat cream, milk, honey, and salt until steaming, stirring to dissolve honey fully.
Whisk yolks and sugar until pale. Temper in two additions.
Cook to 170–175°F. Remove from heat. Stir in Drambuie and vanilla.
Strain and chill 4 hours or overnight.
Churn 20–25 minutes. Add oat crumble during final minute.
Freeze 4 hours until firm.

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