Whisky Cheesecake Ice Cream | Recipe by sousvidetools.com

Method

Cheesecake is always a winner right? Okay, well how about we turn it up a notch and use our MyCook to blend it into some ice cream, yea we knew that would get your attention, well how about we go one step further and make this a more adult treat? That’s where the whisky comes in, it doesn’t have to be the fancy stuff, but a good glug of Scottish pride will turn this sweet treat in to a deliciously delectable dessert that will impress all your friends and family.

Whisky Cheesecake Ice Cream

Place the yolks, sugar, milk, cream and vanilla into the MyCook before setting the temperature to 82ºc blending on speed 9 for 10 minutes until the mixture coats the back of a spoon. 

Place the melted butter into the digestive biscuits and mix together.

Place the Ice cream mixture into a Rowzer beaker and stir in the digestive biscuit mix, cream cheese and finally the whisky. Stir the ingredients together before chilling the mix and freeze at -20 for 12 hours until completely frozen. 

Place the whisky into a small saucepan and bring to the boil flaming the whisky to burn off the alcohol.

Add the sugar and stir until dissolved before chilling down to a syrup 

Once frozen place the beaker onto the Rowzer and choose your portion. Rowse the ice-cream.

Serve the ice cream on 50g granola and drizzle with the whisky syrup