RECIPE: Ice Cream Brownie Sundae With Scotch Whisky | THE NIBBLE Blog - Adventures In The World Of Fine Food RECIPE: Ice Cream Brownie Sundae With Scotch Whisky – THE NIBBLE Blog – Adventures In The World Of Fine Food
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RECIPE: Ice Cream Brownie Sundae With Scotch Whisky

Like ice cream? Brownies? Scotch whisky?

Here’s a dessert for you!

The Macallan Brownie Sundae was created for a private tasting dinner of The Macallan Scotch at Michael’s Genuine Food & Drink in Miami. Executive Pastry Chef Hedy Goldsmith took note of the guests’ enthusiasm for the dessert and put it on the menu for the month of August.

You can make it at home with this recipe.

  • Find more of our favorite ice cream recipes in THE NIBBLE’s Ice Cream Section.
  • Everything you need to know about Scotch and other
    whiskies.
  •  
    FOOD TRIVIA: WHISKEY VS. WHISKY

    Alcohol distillation was discovered in the late eighth century by an Arab scholar, Abu Masa Jabir ibn Hayyam, “the father of modern chemistry.”

     
    Take a brownie ice cream sundae to the
    next level by adding a fine Scotch
    whisky. Photo courtesy The Macallan.
     

    The distillate was used as medicine, and distillation remained a secret process. It was ultimately shared with monks in Spain, who also used it for medicinal purposes. Some monastic orders created their own distillations, such as Benedictine and Chartreuse liqueurs.

    But who can take credit for whiskey? The Irish and Scots both claim it. The word comes from the the Gaelic uisce and the Scottish uisge, pronounced ISH-ka. Uisge became usky and then the English whisky.

    In Ireland and the U.S., the word whiskey is spelled with an “e”; the British, Scots and Canadians usually opt to drop it.

    Scholars can’t determine why the “e” was dropped by the Scots. One theory is that the Irish made whiskey first and pronounced it with a broad “e.” When the Scots began to make it, they dropped the “e” to differentiate their product.

    Serve a shot of uisge with your brownie sundae.

      




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