“Whizh-ki, please,” I replied to the waitress when asked how I would like my Don Pedro. This was back in the day when I thought the song, All I Want For Christmas Is My Two Front Teeth, was funny because it was so true. It definitely is one of my favourite desserts of all time.
Whisky has its uses in the culinary world, for example in mince pies, toffee, oak and spices. But have you thought about using it with ice cream?
This drink appears everywhere in South African restaurant menus and is ordered as a dessert. Call it a milkshake for adults. Personally, I don’t like the alcohol to come through too strongly but instead give the ice-cream a new rounded flavour. By all means though, knock yourself out (literally) and make it stronger if you prefer. Yet again this is a recipe where you have to please yourself in terms of ratios. If you find it too thick, you have two options: either wait for the ice cream to melt a bit (which I prefer) or add more milk or cream to make it a thinner consistency.
Once you’ve gulped it all down, don’t be surprised to find yourself back in the kitchen making seconds…
Preparation: 5 mins – Cooking: None
- 450g (1 lb) soft vanilla ice cream
- 120ml (4 fl oz) double [heavy] cream
- 60ml (4 tbsp) whisky
- grated chocolate, for garnishing
- Put all the ingredients in a blender and blend until smooth. Pour into glasses and sprinkle the chocolate on top. Serve immediately.
- I use Cadbury’s Flake for the chocolate.
- Instead of double cream, you can use milk.
- If you’re not a fan of whisky, you can use other liqueurs like Kahlua, Bailey’s, Amarula and Brandy.
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