You Should Be Pouring Whisky Over Your Ice-Cream Sundae Today ( & Every Other Day!)

Let’s face it - we all deserve a little treat after the year we have just had and we think we have found the perfect combination of luxury, naughtiness and fire+ice that will be sure to be a hit and the perfect show-stopping dessert that can take Netflix and Chill to a whole new level or help heighten any Burn’s Night celebrations (looking for some other Burn’s Night Recipes - check them out here)

Mac & Wild, the infamous restaurant and butcher company based in Scotland have created the ultimate night-in treat that is dripping with whisky and is sure to lift anyone’s spirit; is the perfect way to celebrate Burn’s Night at home. Not only does it come complete with candied bacon and a Scottish legacy created confection - the deep-fried mars bars - it’s finished with a drizzle of Haig Club Whisky toffee sauce. The warming notes and kick of alcohol pair perfectly with the soft creamy ice-cream and help create a puddle of liquid goodness that is just begging to be slurped up. Here at Consommé, we are all for boozy scoops (you can check out our favourites here) but this one has us all double-drooling and think this should be a regular topping at every sundae bar moving forward.

Mac&Wild

Deep Fried Mars Bar Sundae

Serves 4

1/2 ramekin Haig Club whisky toffee sauce (see below)
1 x slice candied bacon
3 x nuggets deep fried Mars bar
2 x scoops salted caramel ice cream

Haig Club Whisky Toffee Sauce:
100g x butter
100g x dark brown sugar
2g x Maldon salt
100ml x double cream
30ml x Haig Club whisky

Method:
To Make The Hair Whisky Toffee Sauce:
1. Melt the butter, sugar and salt together until they emulsify.
2. Using a silicon spatula, gradually stir in the cream.
3. Then stir in the whisky
4. Store until ready to use. For service heat up the sauce and pour into a ramekin.

To Make the Sundae:
1. Place 2 x scoops of ice cream into each dessert glass.
2. Cover with Mars bar (add any extra battered scraps) and, if adding, candied bacon.
3. Pour the ramekin of whisky sauce over the top.