Irish Whiskey Cream
One of our special flavours, for the food festival just passed, was dark chocolate ice cream topped with Kilbeggan whiskey cream. It’s a magic combination, with the smoky properties of Kilbeggan well-suited to dark chocolate. There’s a recipe below, and with Christmas coming up, I’m sure you can find many applications for it. It is also, by the way, great in coffee.
Murphys Ice Whiskey Cream
- 227 ml cream
- 1.5 tablespoons Kilbeggan or other full-flavoured Irish whiskey
- 1.5 tablespoons sugar
What to do:
1. Combine the cream and sugar in a mixing bowl.
2. Whip until soft peaks form.
3. Add the whiskey and whip fully.
Note: Different people will have different ideas of how sweet they like it, so you should adjust the sugar according to your own preferences.
This entry was posted on Monday, October 12th, 2009 at 5:05 pm and is filed under Candy, sauce. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.