I have used a KitchenAid Ice Cream Maker bowl to make this, but you could use any ice cream maker - follow manufacturers guidelines.
I served this after a meal of Haggis, Neeps and Tatties, for the celebration of Burns Night on 25th January. A friend of mine provided some shortbread to go with - also delicious!
600ml Single Cream
300ml of scotch whiskey
8 egg yolks
pinch of salt
Seeds from two vanilla pods
400g fresh berries or mixed berries
100ml tap water
2 tbsp honey
In a medium saucepan and over a medium heat warm the single cream and whiskey until very hot, but not boiling. Remove from the heat and leave to one side.
In an electric mixer, if you have one, beat the egg yolks, sugar and salt together from a few minutes, on a low setting, until smooth, thick and doubled in size.
Keeping the mixer on the same setting, slowly pour in the warm single cream and continue to mix until combined to a smooth consistency.
Add the vanilla seeds
Return this mixture to the saucepan and warm over a medium heat, constantly serving, until bubbles appear around the edge of the pan. Do not let the mixture boil.
Pour the mixture into an air tight tupperware box and place in the fridge to cool overnight (minimum 8 hours).
Place the berries and tap water into a medium saucepan and warm until the fruit starts to break down. Add the honey. Continue to warm but don't let the fruit break down completely. Place this mixture into a shallow tupperware and leave to cool in the fridge for the same time as the ice cream mixture.
When ready to churn, pour cream mixture into the ice cream maker and churn for 15-20minutes, or to your manufacturers instructions.
When the mixture has reached the desired consistency, add the cooled berry mixture until rippled or blended, whichever you prefer. Pour mixture into an air-tight tupperware box and return to the freezer - churn with a fork after an hour or two as the mixture may not freeze consistently at the start.