Jura Superstition Ice Cream


What could be better than whisky? Whisky ice cream maybe?… After looking into how easy it is to make ice cream with spirits in and buying and trying out an ice cream maker (£15 from Lidl – what a bargain!) I already new exactly what I wanted to make for my first whisky ice cream. After tasting Jura Superstition and getting some good notes of hazelnut and chocolate I knew it would work perfectly as an accompaniment to a chocolate, hazelnut ice cream!



300ml Full Fat Milk

300ml Double Cream

85g Caster Sugar

3 Egg Yolks

100g Dark Chocolate (74% cocoa but a slightly higher/lower % would do)

100g Hazelnut Chocolate

Hazelnut Syrup.

Caramel Syrup.

100ml Jura Superstition

I also used an ice cream maker although there are other (more time consuming) methods.



Start by breaking up the dark chocolate and putting it in a pan with the milk. On a low heat melt the chocolate slowly. Once melted take off the heat and leave to cool.


Mix the egg yolks and sugar until it produces a thick mixture.


Add the melted chocolate and milk to this. Mix together and then put back onto a low heat. Keep mixing until thick enough to coat the back of a spoon. Do not allow it to boil. Then put in a bowl and put in the fridge to cool – stirring occasionally. Once cool add hazelnut and caramel syrup to taste then add the whisky and mix again – don’t worry if it become more runny at this point, that’s fine. Put back in the fridge. Now whip the cream until it forms peaks. Make sure you don’t over whip it.


Slowly add the chocolate/whisky mix into the cream, folding it in a bit at a time.


Now put into your ice cream maker using it’s factory instructions. During this part of the process I also added in broken up hazelnut chocolate pieces.


Once the ice cream maker had finished I found the mix was only partially frozen – this is due to the whisky having a different freezing temperature and affecting the mix. So I put it in a tub and put it in the freezer over night.


After spending the night in the freezer the mix had frozen fully. The finished product was like an alcoholic chocolate truffle. The flavours working perfectly with the chocolate and hazelnut notes in the whisky.


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