This ice-cream has a unmistakable gin flavour. The gin can be substituted with vodka, whiskey or brandy if you prefer. Or omit the gin for a alcohol-free ice-cream.
500 ml milk
500 ml cream
10 large egg yolks
50 g castor sugar
100 ml Gin
- Combine the milk and cream in a saucepan and heat gently to near boiling point, remove from the heat and set aside to cool.
- Separate the eggs and combine the egg yolks and sugar in a bowl.
- Whisk until the mixture is very pale and falls back, leaving a trail when the whisk is lifted.
- Whisk the egg yolks into the milk. Return the mixture to the pan and cook it over a very low heat, stirring constantly until the custard is thick enough to coat the back of a wooden spoon.
- Remove the custard from the heat and set aside to cool, stirring from time to time to prevent a skin forming.
- Add the gin and transfer the mixture to a freezer-proof container and freeze for 2 hours. Remove the mixture, stir until it is smooth again and return to the freezer. Repeat until you have the desired thickness.
- Remove the ice-cream from the freezer about 30 minutes before you serve it.
Notes
- This ice-cream would be ideal to make a G&T float! Just fill a tall glass halfway with your favourite tonic water and top with a scoop of the ice-cream.
- Transfer the egg whites to a marked ziplock bag and freeze to be used in a different recipe, e.g. to make Macarons, Meringue, Marshmallows, etc.
- The custard mixture can be churned in an ice-cream maker. Transfer the churned ice-cream to a freezer-proof container and freeze for 24 hours.
Adapted from the original recipe on www.ginfestival.com.