Traditional Scottish Recipes
- Drambuie Ice Cream

Drambuie is supposedly made to a recipe which the fleeing Bonnie Prince Charlie gave to the Mackinnons of Strathaird as thanks for looking after him. It was made in small quantities by the Mackinnons until the start of this century when an astute member of the clan started making it in larger quantities for sale. The name comes from the Gaelic "an dram buidbeach" or "the drink that satisfies."
It is possible to just pour Drambuie liqueur over ice cream or sorbet and obtain a lovely dessert but here is a recipe for making home made ice cream flavoured with Bonnie Prince Charlie's personal liqueur.

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.)

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.

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