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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings 4


  • 240 ml milk
  • 3 egg yolks
  • 100 g fine white sugar
  • 1 tbsp preserving sugar
  • 140 g heavy cream
  • 5 tbsp Whiskey
  • 300 g Toblerone


  1. In a large saucepan melt the milk, Whiskey and 200 g of the Toblerone , then remove from heat. In another bowl cream together the sugar and egg yolks.
  2. Add the egg yolk-sugar mixture to the chocolate-milk mixture and mix both for 10 minutes over a water bath.
  3. After 10 minutes put over an ice cold water bath and mix again for 10 minutes. Beat the heavy cream until nearly stiff. Then slowly add the heavy cream together with the preserving sugar to the other mixture and mix again.
  4. Cut 100 g of the Toblerone into small chunks and add to the mixture.
  5. If you have an ice cream maker: Refrigerate the mixture for one hour. Afterwards put it into your ice cream maker for 40-50 minutes. Serve immediately and freeze in the rest of the ice cream (if you have anything left) in a plastic box.
  6. If you do not have one: Put the mixture into a plastic box and freeze for at least 6 hours.
  7. Serve with chocolate drizzle, Toblerene crumbs for plain.