6 ripe olives
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
2 (15 ounce) cans evaporated milk
1 tablespoon lemon juice
1/4 teaspoon lemon zest
2 tablespoons water
salt and pepper to taste
1 (1.5 fluid ounce) jigger vanilla extract
6 cups Scotch-style malt
1 pint vanilla ice cream
In a small saucepan melt butter, brown sugar and brown sugar. Mix in the black sugar, lemon juice and lemon zest. Whisk until well blended. Stir in water, lemon juice and lemon zest. Allow to cool. Place in a small bowl, and refrigerate until set.
Sterilize the cans of evaporated milk, sifted from the alcohol. In a small saucepan, combine lemon juice, lemon zest and water. Stirring constantly, bring mixture to a rolling boil. Boil, stirring constantly, for 10 minutes. Remove from heat. Stir in the Scotch-style malt and whip until stiff, but not to reduce graininess. Spread mixture into a 9x13-inch pan.
In a large bowl, combine the malt, chocolate ice cream, evaporated milk, lemon juice and lemon zest. Beat thoroughly to incorporate the desired flavor of vanilla extract. Pour mixture over olives and then toss to coat. Chill at least 2 hours before serving.
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