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A recipe packed with a whole lot of flavour!
To make the cordial, over a low heat mix the ingredients together and allow to infuse. Do not allow to boil.
Strain and push the pulp through a sieve. Set aside
Whisk the yolks and sugar in a bowl over simmering water till thick. Whisk off the heat until cool.
Add the whiskey cordial a tablespoon at a time until fully incorporated.
Whisk the double cream to thick ribbon stage and fold in the whiskey/yolk mix.
Pour into a lined mould and freeze overnight.
Serve with some more fresh white currents (which have been pricked all over with a pin and macerated in the whiskey cordial.)
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