No Churn Aber Falls Whisky Ice Cream with Smoky Almond Brittle
Crunchy sweet and smoky almond brittle pairs perfectly with Welsh single malt whisky in this rich and creamy ice cream. The generous amount of whisky in it means that it melts quickly, so serve it straight from the freezer with hot apple pie, or a fruit crumble.
For the almond brittle
20g unsalted butter, cut into cubes
35g golden caster sugar
50g almonds, roughly chopped
½ tsp Halen Môn smoked sea salt
For the ice cream
400ml double cream
1 x 397g tin sweetened condensed milk
75ml Aber Falls Single Malt Welsh whisky
½ tsp vanilla extract
Start by making the almond brittle. Lay a sheet of baking parchment by the hob and weigh down the sides, so that it’s completely flat. Tip all of the ingredients for the brittle into a small frying pan and place on the hob over a medium heat. Stir continuously with a spatula for 5-7 minutes, until the sugar and butter have melted and the liquid in the pan has turned amber. A good clue that the brittle is ready is that the bubbles increase in size, and the mixture moves as one mass. Pour the amber brittle onto the prepared piece of parchment and use the spatula to spread the nuts so that there’s no overlap. The mixture will still be liquid, but it will turn hard as it cools.
While the brittle cools, use an electric whisk to beat the cream in a large mixing bowl until soft peaks form. Pour in the condensed milk, whisky and vanilla and beat again to combine. Break up the brittle into pieces no larger than a 5 pence coin and stir ¾ through the ice cream mixture. Pour into a freezer – safe container, such as a Tupperware, or lightly-greased loaf tin. Transfer to the freezer to freezer for 6 hours, or until solid, stirring twice during this time to distribute the nuts. When the mixture is solid, sprinkle over the reserved nuts and press into the top to decorate. Return to the freezer.
The ice cream can be kept covered in the freezer for up to three months.