Ginger & Whisky Ice Cream From the Kitchen 300ml whole milk 500ml cream 1/2 cup crystallised ginger, chopped 7 egg yolks (must do a meringue post...) 1 cup caster sugar 1/3 cup whisky (I wish it were more, but it will not set!)
Only 88 bottles of Balvenie Fifty have been produced making this a rare commodity and truly one of the greatest malts. Matured in a European oak sherry hogshead, rarely used today in whisky making. Filled with spirit distilled in 1962, over the following 50 years the spirit has slowly matured gaining unsurpassed complexity. The particularly long maturation has created a wonderful fragrant and floral whisky. $30,000.