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Ingredients
half a packet of Hobnob biscuits
1½ oz melted butter
4 egg yolks
4 level tablespoons caster sugar
half a pint double cream
4 tablespoons whisky
Sauce: 3 egg yolks
half a pint double cream
1oz caster sugar
4 tbsp Baileys
Method: Line the sides of eight 3in ringmoulds with baking
parchment. Place on a tray lined with parchment. Crumb the biscuits
and add to melted butter. Mix well and spoon into ring moulds. Gently
press into place to form a biscuit base. Leave in fridge to set.
Meanwhile, whisk
the egg yolks and sugar together until pale. Whisk cream and whisky
together until soft peaks are formed. Mix egg and cream mixtures
together. Pour into biscuit bases. Freeze overnight.
Sauce: Whisk together the egg yolks and sugar until pale.
Warm the cream in a pan and add to the egg mixture. Whisk well and
return to a clean pan and stir continuously until thickened to single
cream consistency. Do NOT allow to boil. Stir in Baileys and allow
to cool.
To serve:
Remove biscuit base ice cream from moulds. Run the Baileys sauce
over a plate and place the ice cream in the centre. Decorate with
a whirl of whipped cream and a thin slice of strawberry or other
fruit.
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