Ice Cream With LiquorTake a brownie ice cream sundae to a new dimension by adding a fine Scotch whisky. Photo courtesy The Macallan.




Ice Cream & Sorbet

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August 2011

Product Reviews / Main Nibbles / Ice Cream & Sorbet

Recipe: Ice Cream With Liquor

An Ice Cream Sundae With 12 Year Old Scotch Whisky



You can drink your favorite Scotch, but you can also eat it.

While The Macallan Single Malt Scotch whisky is a happy experience on its own, last week we had an out-of-this-world experience involving The Macallan in an edible format. Hedy Goldsmith, Executive Pastry Chef of Michael’s Genuine Food & Drink in Miami, is a big fan of The Macallan. Inspired by one of the world’s top single malts, she created this special Scotch-infused dessert.

The caramel sauce and candied pecans can be made in advance. If the recipe looks too time-consuming, see our simplified version below.

EASY DESSERT TIP: For an elegant yet very simple dessert, pour a jigger of Scotch over vanilla ice cream. It may sound unusual, but it’s delicious.

The Macallan Brownie Sundae

  • Brownies (bake [here’s a pecan brownie recipe] or buy)
  • Vanilla Ice Cream*
    *Hedy serves Smoked Vanilla Ice Cream. You can make it from scratch by smoking the vanilla bean before you steep it in the ice cream base. You can then grind the bean and incorporate the flecks into the ice cream.
  • The Macallan 12 Years Old Caramel Sauce (recipe below)
    Or, stir 3 tablespoons Scotch into one cup of your favorite caramel sauce.
    NOTE: This is caramel sauce, not toffee sauce.
  • Spiced Candied Pecans (recipe below)
  • Chocolate Sauce
  • Optional: Chocolate Marshmallows (send for these from Very Prairie)
    Don’t use mediocre supermarket marshmallows. Look in specialty food or
    artisan confections shops.
  • Whipped cream or crème fraîche
  • Mint leaf for garnish
  • Shots of Scotch to serve with the sundae

NOTE ABOUT THE SCOTCH: The Macallan ages its whisky in oak barrels that have been used to age either sherry or bourbon. Whisky of the same age will have different inflections depending on whether it is aged in sherry or bourbon. This option is unusual, and not relevant if you have a different brand and plan to use it.


The Macallan 12 Years Old Caramel Sauce Recipe

Yield: 1 cup


  • 3/4 cup dark brown sugar, packed
  • 5 tablespoons unsalted butter, cut
    into 4 pieces
  • 1/3 cup heavy cream
  • 3 tablespoons The Macallan 12 Years
    Old Fine Oak Scotch
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt or coarse
    sea salt.


  1. Combine the brown sugar and butter in a medium saucepan. Cook over low heat, stirring occasionally, until the butter is melted and the sugar is dissolved, about 3-4 minutes.
  2. Increase the heat to medium-high and bring to a full boil.
  If you don’t have time to make your own caramel, buy one of our favorites from The King’s Cupboard and add Scotch and sea salt. Read our review. Photo by Melody Lan | THE NIBBLE.




Slide the pan from the heat, add the cream, Scotch, vanilla extract, and salt, and whisk until well blended. Give the sauce a taste and add a pinch or two more of salt, if needed.

Use immediately or set aside until completely cool and cover and refrigerate up to 2 weeks. To serve, reheat gently in a double boiler. Do not overheat, or the sauce will separate.

The Macallan 12 Years Old Sherry Oak-Spiced Pecans

Yield: 1 quart.


  • 3 ounces The Macallan 12 Years Old
    Sherry Oak Scotch
  • 1 pound pecan halves
  • 1/2 cup granulated sugar
  • 1/2 tablespoon Angostura Bitters
  • 1 vanilla bean, split down the middle
    and seeds scraped
  • 2-1/2 tablespoons canola oil
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon kosher salt or coarse
    sea salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground black pepper
  Photo courtesy Spice Islands.



  1. Preheat oven to 325°F.
  2. Place the Scotch in a small pan and reduce by half over a high heat, about 3-5 minutes.
  3. Blanch the pecans in boiling water for 3 minutes. Drain well in a strainer. Place the hot nuts in a bowl with the Scotch, sugar, bitters, vanilla seeds and oil. Toss to completely coat.
  4. Cover with plastic wrap and let sit for 15 minutes. Place nuts on a sheet pan lined with a Silpat mat or parchment paper. Bake for 30-35 minutes. Set your timer every 10 minutes to stir nuts.
  5. While the nuts are toasting, add spices to a large bowl. Remove the nuts from oven and place them hot into the bowl of spices. Toss the nuts with the spice mixture until well coated. Spread the nuts on a sheet pan and allow to cool.
  6. Store in an airtight container. They will stay fresh for at least 1 week.


To Assemble, Per Portion

  1. Place brownie in a large bowl or on a dessert plate.
  2. Surround with pecans and marshmallows.
  3. Add whipped cream or crème fraîche to one side of the brownie.
  4. Warm the caramel sauce to a pourable consistency.
  5. Place scoop of ice cream atop brownie, and pour caramel sauce over it.
  6. Add mint garnish and serve immediately, with a shot of Scotch.


Simplified Version

  • Purchase brownies, ice cream, caramel sauce and candied/glazed pecans.
  • Assemble brownies, pecans, ice cream and whipped cream.
  • Pour 1/2 jigger of Scotch over the ice cream.
  • Top with caramel sauce. Add mint leaf garnish and serve immediately.



Recipe copyright Hedy Goldsmith. Other material

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