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I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.


A recipe for Whisky Ice Cream from Jacican

I know it is the middle of winter and here in South Gippsland it's quite cold (though not so cold we get snow), however it isn't quite cold enough not to enjoy ice-cream with pudding.

To offset the sometimes icy chill of ice-cream, why not make it with something that can warm the heart, mind and soul? Whiskey! To make it even more fun and warm us up a little bit more, I made the whiskey ice-cream with Lark Distillery 43% Proof Single Malt Whiskey using the dry ice method.

Whiskey Ice-cream Recipe


500 grams grams semi skim milk

6 egg yolks

175 grams castor sugar

250 grams light sour cream

40 ml Lark 43% Single Malt Whiskey    

250 grams dry ice

ingredients for whisky icecream from jacican 


Place the milk in a saucepan and heat gently. Place egg yolks and sugar in a bowl and whisk together.

Heating the milk in a saucepan  Adding the egg yolk and the sugar

Add a little warm milk to the egg mixture and whisk together well, then add the rest of the milk to the egg mixture and stir to combine.

Add in some milk  Add in the rest of the milk

Return milk and egg to a wiped-out pan. Heat, stirring, until the temperature of the custard reaches 70°C. Hold at 70°C for 10 minutes, whisking every so often. After the 10 minutes, remove from cook top and pour into a clean bowl to cool as quickly as possible. Place the custard in the fridge and wait until tomorrow to complete the next step.

Cooled custard


Thanks to the beauty of the internet, it's now tomorrow...

Place the custard in the bowl of the Mix Master with the K beater attachment. Add the sour cream and whiskey and mix thoroughly to combine.

 Add the sour cream  Add in the whisky

Now make the whiskey ice-cream using the dry ice method.

This is how dry ice comes  Dry ice out of the packet

With the mixer running slowly, add the dry ice and keep the mixer going until the custard has become ice-cream.

The finished whisky ice cream

Then eat!


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