Method:

Crème Brullee

1. Pre-heat the oven to 140C/275F/Gas 1.
2. Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream.
3. Chop the empty pod into bits, and add them to the cream.
4. Bring to boiling point, then lower the heat and simmer gently for five minutes.
5. Beat the sugar and egg yolks together in a large heat-proof bowl until pale and creamy.
6. Bring the cream back to boiling point. Pour it over the egg mixture, whisking all the time until thickened - this indicates that the eggs have begun to cook slightly.
7. Strain through a fine sieve into a large jug, add whisky and then use this to fill six ramekins about two-thirds full.
8. Place the ramekins in a large roasting tray and pour in enough hot water to come halfway up their sides.
9. Place on the centre shelf of the oven and bake for about 30 minutes, or until the custards are just set and are still a bit wobbly in the middle.
10. Remove from the water and allow to cool to room temp.
11. When ready to serve, sprinkle one level tsp of caster sugar evenly over the surface of each crème, then caramelise under the grill or with a mini blowtorch.
12. Leave to cool for a couple of minutes, then serve

Ice Cream:

1. Place eggs and sugar in mixing bowl and beat till fluffy.
2. At the same time put 250ml milk and 250ml of cream in a pan and heat till just before boiling point. Whisk this into the egg mixture until well mixed, then add cream and set aside to cool.
3. Add in whisky and place into ice-cream maker and churn for 25-min.
4. Break the shortbread into crumbs and add to the ice cream mix and churn for further 10 minutes till well formed ice-cream mix.
5. Take out and place in the freezer to harden.

Why not enjoy this dish with The Ginger Berry.

Recipe kindly provided by Steven Craik, award-winning executive chef for The Famous Grouse.