Monday, May 5, 2014
I was recently invited to a gorgeous dinner at Betony to celebrate William Hill Estate Winery's Coastal Collection. The wines were gorgeous, and paired gloriously well with the meal, but the show stopper was dessert. And not even the main dessert. This dessert was served to one person at the table who is gluten free. She had a large bowl of peaty scotch ice cream, covered in crunchy caramel bits. Fortunately for me, she was thoughtful enough to share, although after tasting a mere bite of the smoky sweet ambrosia, I know I would have not been as generous.
I was obsessed. It was time to conquer the recipe on my own, caramel bits and all! (I did not conquer the caramel bits). I found a recipe the LA Times - and let me tell you, it is amazing. Originally created by Nancy Silverton of Campanile, scotch ice cream is the perfect combination of sweet, salt, and savory from the peaty smoke. It's incredible. I used Ardbeg, but you can replace it with any other Islay scotch such as Laphroaig or Bowmore.
I added a drizzle of dark chocolate sauce to the top of mine for extra measure.
Ardbeg Ice Cream
1 pound sugar
1 vanilla bean
1 1/2 cups Ardbeg Scotch
1 quart milk
1 quart whipping cream
16 egg yolks
Dark Chocolate Sauce for Drizzling
Place sugar, vanilla bean and Scotch in large pot and cook until dark caramel color. Add milk and cream and bring to boil. Remove from heat. Let stand 30 minutes. Bring mixture again to boil and pour over egg yolks while whisking. Strain through fine mesh strainer into bowl. Whisk to release heat until cool. Chill.
Freeze in ice cream maker according to manufacturer's instruction. Makes 1/2 gallon.
LA Times Recipe>>