Scotch Ice Cream with Vanilla Bean
If I had to pick one quintessential SINGLE MALT recipe for the gourmet bachelor, then this would be it. Recently bourbon has taken the food world by storm — but now is the age of Scotch. Single malt doesn't turn the cream boozy, as liquor too often does in desserts; rather, it highlights the deep notes of Madagascar vanilla bean and perfumes everything with floral, almost caramel redolence. It really works, and my method couldn't be easier: all you need is a whisk. This is no-cook, no-churn ice cream at its most sophisticated, which is, more often than not, the simplest.
2 cups heavy cream
1/2 cup sugar
1 tablespoon single malt Scotch whisky
1 vanilla bean, split and scraped
Whisk together the cream, sugar, Scotch, vanilla seeds, and salt until soft peaks form, and then turn into an air-tight container. Cover and freeze until firm, about 3–5 hours. Remove to thaw for 15 minutes before scooping.
Serve in Scotch glasses.