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Kumquat and whisky

Whisky and citrusy kumquat in milk ice cream, layered with a kumquat ripple.

Kumquats bring a bittersweet citrus freshness, and whisky a warm, bold note. In Argentina, quinotos al whisky, kumquats in whisky syrup, is a well-known dessert, and here a kumquat ripple joins in too. A grown-ups’ version, because you can really taste the whisky.

gellatti matches the recipe to the gram to your machine and serving temperature, using ingredients available where you live.

Make this ice cream