I was thinking it would be great in a barbecue sauce or maybe in a marinade for meat.
But then I thought it would be perfect for ice cream. Summer is coming, and I'm in the midst of testing a new ice cream machine (more on that soon) so I've been making all sorts of flavors. Maple is good in ice cream, and so is whisky. So why not add maple whisky?
No reason why not. So I did it. And I really liked it.
Maple Whisky Ice Cream
3/4 cup sugar
1/2 teaspoon salt
4 egg yolks
1/4 cup Crown Royal Maple
Combine the half-and-half, sugar, and salt in a heavy-bottomed saucepan. Bring to a simmer on medium heat, stirring as needed to melt the sugar and keep the half-and-half from scorching on the bottom of the pot (this is less likely in a heavy-bottomed pot, but insurance is good.)
Meanwhile, beat the eggs lightly in a separate bowl.
When the half-and-half is simmering, start adding the hot half-and-half to the bowl with the eggs slowly, whisking as you go, until you've adding about a cup or so to the eggs. Then, add the egg mixture back to the pot slowly, whisking or stirring the half-and-half in the pot as you add the egg.
Continue cooking on medium until the mixture thickens to the point where you can dip a spoon in the mixture and run your finger across the back of the spoon and the line will stay.
Pour the hot mixture through a fine strainer into a storage container to remove any small curdled bits. Add the whisky and stir to combine. Refrigerate until fully chilled. Four hours is probably fine, but I usually make my ice cream bases the evening before I want to churn, and then churn them the next day, whenever I have time.
When the mixture is fully chilled, churn in your ice cream maker according to the manufacturer's instructions. Transfer to a storage container and freeze until firm. Or - if you like soft-serve, serve it right from the ice cream maker.
What's your favorite ice cream flavor?