Grab a medium to large saucepan, add the milk, cream, and around half of the sugar. Cook over high heat, giving it a gentle stir occasionally until the mixture comes to a boil. This should take about 5 minutes.
While that’s going, take a medium bowl and whisk the egg yolks with the remaining sugar until it’s smooth, heavy, and pale yellow, about 30 seconds should do it.
Just as the cream mixture comes to a boil, give it a whisk (no, not the whisky yet), remove from heat, and slowly pour half of it over the yolk-sugar mixture, but make sure you constantly whisk the combining mixtures until they’re completely blended. (This is called tempering the eggs and stops them from scrambling.)
With the pan back on the stove on low heat, and again whisking constantly, slowly pour the yolk-cream mixture back into the pan.
Take a wooden spoon and keep stirring until the mixture gets to around 74 to 82 degrees on an instant-read thermometer (another of those great gadgets you bought once, right?), this will take around 2 minutes. Don’t go above 82 degrees, or you’ll run the risk of the eggs scrambling. By now the mixture should be starting to thicken and should coat the back of the spoon, there should be steam rising, but it certainly shouldn’t be boiling. (If you blow on the back of the spoon and the mixture ripples, you’ve nailed it.)
Now comes the moment we’ve been waiting for. That’s right. Time to stir in the whisky.
Once that’s done, pour your ice cream mixture into a clean, airtight container and put it in the fridge for 12 to 24 hours, then follow your ice cream machine’s instructions to finish.
There’s a bit of work in that recipe and a lot of sugar. Here’s one that’s a bit simpler…