CRÈME BRÛLÉE WITH CINNAMON SCENTED WHISKY ICE CREAM
For the cinnamon-scented whisky ice cream
500 ml double cream
2 vanilla pods
70 g caster sugar
1 tsp ground cinnamon
3 egg yolks
50 ml (2 drams) The Famous Grouse
2 shortbread biscuits
For the crème brûlée
500 ml double cream
1 vanilla pod
100 g caster sugar (plus an extra 6 tsp for the topping)
6 egg yolks
25 ml (1 dram) The Famous Grouse
To make the ice cream, place the cream in a saucepan and start to heat. Halve the vanilla pods lengthways and scrape out and reserve the seeds. Add the pods to the cream and bring to the boil, then add the sugar and cinnamon and stir until the sugar has dissolved. Meanwhile, whisk the egg yolks in a large bowl then slowly whisk in the hot cream mixture.
Pour the mixture through a fine sieve into another bowl and whisk in the vanilla seeds. Allow to cool, mix in the whisky and crumbled shortbread biscuits and either churn in an ice-cream maker until frozen or pour the mixture into a freezer-proof container and freeze for 2–3 hours, or until set.
To make the crème brulee, preheat the oven to 140˚C (gas mark 1). Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Finely chop the empty pod and add to the cream. Bring to a boil, then lower the heat and simmer gently for 5 minutes.
Beat the sugar and egg yolks together in a large heatproof bowl until pale and creamy. Bring the cream back to boiling point and pour it over the egg mixture, whisking all the time until thickened (this indicates that the eggs have begun to cook slightly).
Strain through a fine sieve into a large jug, stir in the whisky then pour into 6 ramekins until about two-thirds full. Place the ramekins in a large roasting tray and pour in enough hot water to come halfway up their sides. Place on the centre shelf of the oven and bake for about 30 minutes, or until the custards are just set and are still a bit wobbly in the middle. Remove from the water and cool to room temperature, then store in the fridge until ready to serve.
When ready to serve, sprinkle 1 level teaspoon of caster sugar evenly over the surface of each crème brulee, then caramelize under the grill or using a mini blowtorch. Leave to cool for a couple of minutes before serving. Serve each crème brulee with a generous scoop of whisky ice cream.
Recipe from The Famous Grouse Whisky Companion (Ebury) £9.99