Flavoured with Drambuie, this ice-cream is great with clootie dumpling, or Eyemouth tart, or even plain apple pie!
4oz caster sugar
6 tablespoons water
6 egg yolks
7 fluid ounces double cream, lightly whipped
3 tablespoons Drambuie
(I have been told recently that a British 'tablespoon' holds more than a US tablespoon - so this will make quite a difference to a recipe!)
Bring the water and sugar to the boil in a small saucepan and then set aside. Whisk the egg yolks in a bowl over a saucepan of boiling water. Once they are light in colour, add the water and sugar mixture and whisk until it forms a ribbon. Then remove from the heat and continue to whisk until it is cool. Add the Drambuie and the lightly whipped cream. Freeze overnight.