Whisky and Honey Ice Cream

• 3oz (85g) unsalted butter
• 3oz (85g) Demerara sugar
• 4oz (115g) rolled oats
• 1tbsp golden syrup
• 1/2 tsp ground ginger
• 4 tbsp clear heather honey
• 6 tbsp whiskey
• 1 pint (600ml) double cream

Cream the butter and sugar until light and fluffy. Work in the warmed syrup and ginger. Place in a greased 7 inch (18ch) square tin and press down with the back of a wetted spoon.

2 oven AGA:

Bake on a grid shelf on the floor of the Roasting Oven with a cold plain shelf on the second set of runners above, until a pale golden colour, approx. 20-25 minutes.

3 and 4 oven AGA:

Bake on the third set of runners down in the Baking Oven, until a pale golden colour, approx. 20-25 minutes.

Conventional Oven:

Bake in the centre of a pre-heated oven at Gas 5 (190 degrees C/375 degrees F), until a pale golden colour, approx. 18-20 minutes.

When cold break up into a bowl and crush using a rolling pin until the mixture is the consistency of a breakfast cereal. Place the honey in a small saucepan on the Simmering Plate for 1 minute. Take off the heat and stir in the whisky.

Whip the cream until it just holds its shape, and fold in the honey and whisky. Add half the toasted oat mixture and pile into a lidded polythene container.

Freeze overnight, this is a recipe that does not require to be broken up and beaten during freezing. The mixture may alternatively be churned in an ice-cream maker if preferred.

Before serving, transfer the container to the refrigerator to temper for 20 minutes before serving. Serve scoops in glasses with a little extra whisky poured over each, together with the remaining toasted oats and a little pouring cream, if liked.

Recipe Courtesy of Richard Maggs the AGA Cookery Doctor