Stag's Breath Ice Cream
- 125 g caster sugar
- 150ml water
- 4 egg yolks (size 3)
- 300 ml double cream
- 75ml Stag’s Breath liqueur
- Put the sugar and water in a small heavy based pan over a low heat until the sugar is dissolved. Bring to the boil and boil steadily for two minutes. Meanwhile, whisk the egg yolks lightly in a bowl.
- Gradually pour on the hot syrup, whisking all the time. Continue whisking for about 10 minutes until the mixture is light and doubled in volume. Allow to cool. Meanwhile, whip the cream with the liqueur very lightly.
- Fold the cooled egg yolk mixture into the cream, then spoon the mixture into ramekins or small cups and place in the freezer until firm.