Ingredients
600ml thickened cream
2 tsp vanilla bean paste
1/2 cup (125ml) Scotch whisky
6 egg yolks
185g caster sugar
1/2 cup (75g) malted milk powder
Shots of espresso, to serve
Nips of whisky, to serve
Directions
1
1. For the whisky-malt semifreddo, place the cream, vanilla and half the whisky in a stand mixer fitted with the whisk attachment and whisk until firm peaks. Transfer to a large bowl.
2
2. Whisk egg yolks, sugar, malted milk powder and remaining whisky in a large heatproof bowl to combine. Place over a saucepan of simmering water (make sure base of bowl doesn’t touch the water) and whisk continuously for 7 minutes or until thick and pale and ribbons form. Transfer to the clean bowl of a stand mixer fitted with the whisk attachment. Whisk for 10 minutes or until cooled to room temperature.
3
3. Fold egg yolk mixture into cream mixture to combine. Spoon into a 1.5L airtight container. Cover and freeze overnight. Scoop semifreddo into serving glasses. Pour over a shot of espresso and a nip of whisky to serve.