If there's one drink I keep in my liquor cabinet at all times, it's single-malt Scotch. I like it in an Old Fashioned glass, splash of water. I like it in my ice cream, too. It makes sense to use booze you already have on hand when it comes to homemade ice cream, especially one that isn't churned, because 1) alcohol doesn't freeze and 2) it tastes good. Here Scotch doesn't turn the cream boozy, as liquor too often does in desserts; rather, it highlights the deep, musky notes of vanilla bean and perfumes everything like buttery caramel. It really works, and my method couldn't be easier: All you need is a whisk. This is no-cook, no-churn ice cream at its most refined—which is, more often than not, the simplest. —Eric Kim
Whisk together the cream, sugar, vanilla seeds, Scotch, and salt until soft peaks form, and then turn into an air-tight quart container. Cover and freeze until firm, about 3 to 4 hours. Remove to thaw for 5 to 10 minutes before scooping (should be creamy, not hard).
Eric Kim is the Table for One columnist at Food52. Formerly the managing editor at Food Network and a PhD candidate in literature at Columbia University, he is currently working on his first cookbook, to be published by Clarkson Potter in Spring 2022. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can find his bylines at Saveur, Bon Appétit, and The New York Times and follow him on Twitter @ericjoonho. Born and raised in Georgia, Eric lives in a tiny shoebox in Manhattan with his dog, Quentin "Q" Compson.