Scottish Cooking, Drambuie Ice Cream

Ingredients:
4oz/125g caster sugar (fine granulated sugar)
6 tablespoons water
6 egg yolks
7 fluid ounces (210ml) double cream, lightly whipped
3 tablespoons Drambuie
(Note: In Britain a tablespoon holds 17.7 ml while in America it holds 14.2 ml; all measurements in this section are in British values.)

Method:
Bring the water and sugar to the boil in a small saucepan and then set aside. Whisk the egg yolks over a bain marie. 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.
Serve with soft fruit or apple pie.

Drambuie Oranges

6 to 8 small thin skinned juicy oranges
4 tablespoons Drambuie

Slice the top and the bottom off each orange and sit each one on a board. Cut away the outer skin so that there is no white pith left behind and then slice each orange across into thin slices. Arrange the slices overlapping in the centres of 4 large dessert plates, drizzle over the Drambuie and serve straight away. Alternatively, place the orange slices in a shallow dish with the Drambuie, cover and leave to chill in the fridge for 3 to 4 hours, during which time the juice from the oranges will develop a wonderful tasting sauce with the Drambuie. Arrange on serving plates as before and serve while the slices are still chilled end.

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