1 cup Scotch whisky
1 pan sugar
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 large chocolate, chopped
1 tablespoon lemon juice
1 cup maple syrup
1 egg, beaten
1 teaspoon vanilla extract
1/2 cup butter
4 cups milk
1 lemon, chilled
2 tablespoons lemon zest
In a mixer bowl, combine Scotch whisky, sugar, oil, and vanilla. Beat tightly on medium speed until mixture is smooth. Pour into glasses and chill until set.
Lightly oil a large saucepan and place in the oven. Beat cream, egg, and lemon zests in the reserved orange juice. Stir until cream (without lemon zest) is completely settled. Remove from pan and scrape side of pan.
Consume Scotch whisky mixture by spooning cream mixture into glasses, using tongs to gently mix and keep cream mixture from crowding or catching on top of sloshing Scotch glass. Remove 1/2 cup of cream mixture from pan and discard drippings. Pour cream mixture into remaining glasses and garnish with lemon zest. Refrigerate until spreadable.