Whisky and Pumpernickel Ice-Cream

OK, OK, I know, you are wondering why would someone make ice-cream in the dead of winter. But hear me out, it will all make sense soon enough.

It all started at a Tuesday night dinner at my partner's (editors) parents' house. We were discussing cooking and cook books (what else?!), when his Dad pulled out a cook book from his collection. It was so retro and so fabulous, and was called "NMAA Cooks, Recipes for Busy Mothers by the Nursing Mothers Association of Australia", first published in 1975. How great is the cover!

Flipping through my eyes rested on this very recipe. OK, so here is where I explain my winter ice-cream making actions:

1. I had never made ice-cream before.
2. It contains whisky, whisky that warms the heart and puts fire in the belly!
3. I had never eaten pumpernickel bread before, and would need to go searching to find it, something I love to do with ingredients I am unfamiliar with. It actually wasn't very hard to find, after searching a few places, I ended up finding it at my local Harris Farm.
4. This ice-cream recipe does not require an ice-cream maker, which is the reason why I had never made ice-cream before. 
5. I know (very dearly) a few busy new mothers who would love this ice-cream. You're welcome, Ladies.

Here is the recipe which I followed pretty much to the letter except for where it says "top of milk" (because we can't all go out and milk our own cow), I used pouring cream. I also added 2 extra tablespoons of whisky....

One thing that happened was that the crumbled pumpernickel kept sinking to the bottom of the container once I had put it in the freezer.I would recommend mixing it up after an hour of freezing and then again maybe 1/2 an hour later to prevent this.

This is a great ice-cream and I was surprised by how much I liked the pumpernickel. The ice-cream almost had a Christmas-y flavour and was lovely and creamy.

The leftover pumpernickel was beautiful spread with cream cheese and cherry jam.

So tell me, have you ever stumbled across a surprising, retro recipe?