Tom Waits Ice Cream

The piano has been drinking
My necktie is asleep 
And the combo went back to New York
The jukebox has to take a leak



“Can you design a custom ice cream flavour for my friend?”
“Sure – what does he like?”
“Scotch whisky, black coffee, bitter chocolate, Dunhill cigarettes and the music of Tom Waits.”


Tom Waits’ voice, which do I love, even though it sounds like a sack full of rusty cats being dragged up a gravel driveway, was the inspiration for this ice cream. Evocative in its smoky rasp, its boozy complexity, its caffeinated bitterness, it should be served with a walnut biscuit, a pounding hangover and a lit cigarette.

Tom Wait’s Ice Cream

6 egg yolks
150g dark muscavado sugar
300ml milk
600ml double cream
1 cup of black coffee
2 shots smoky Islay scotch whisky
Dash Angostura bitters
60g shaved dark chocolate


Whisk egg yolks and sugar together until sugar has dissolved. Heat milk until almost boiling and pour slowly into eggs while whisking rapidly. Return to the heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon (temperature of 74ºC if you have a thermometer). Add cream, coffee, whisky and bitters and mix well. Allow to cool and churn in an ice cream machine. Fold through the shaved dark chocolate and reserve in the freezer for 4+ hours.

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