Homemade Gin Ice Cream Recipe
Alcoholic ice creams are definitely on trend right now and this gin ice cream recipe is surprisingly easy to make and, not so surprisingly, absolutely delicious!
Gin Ice Cream with Gin-Soaked Candied Peel and Blood Orange Peel
For The Ice Cream
1 Tahitian Vanilla Pod
10 Egg Yolks
150g Caster Sugar
100ml Tiger Gin
- Halve the vanilla pod lengthways and scrape out the tiny black seeds. Place the seeds and pod into a heavy saucepan with the milk and cream.
- Heat gently to near boiling point, remove from the heat and set aside for 30 minutes.
- 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.
- Strain the milk and gradually whisk the egg yolks in. 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 churn the ice cream. It’s easiest to use an ice-cream maker for this step but if you don’t have one you can add the mixture to the freezer now and wait for 2 hours. Remove the mixture, stir until it is smooth again and return to the freezer. Repeat until you have the desired thickness.
- Once thick and frozen, place in a tub and place in the freezer for 24 hours.
For The Gin Soaked Candied Peel
- Cut the peel on each orange into 4 vertical segments. Remove each segment (including white pith) in 1 piece.Cut into 1/4-inch-wide strips.
- Cook in a large pot of boiling water for 15 minutes; drain, rinse, and drain again.
- Bring 300g sugar and 300ml water to boil in a medium saucepan over a medium heat, stirring to dissolve the sugar.
- Add the peel and return to boil. Once boiling, immediately reduce the heat and simmer until the peel is very soft, about 45 minutes.
- Drain. Toss the peel in 100g sugar, spread onto a rimmed baking sheet, separating the strips.
- Lift the peel from sugar; transfer to a sheet of foil. Let stand until the coating is dry.
- Add the gin and leave for 12 hours.
For The Blood Orange Syrup
- Stir all the ingredients together in a heavy medium saucepan over a medium heat until the sugar dissolves.
- Increase the heat and boil until syrup is reduced to about half, about 20 minutes.
- Refrigerate until cold. Cover and keep refrigerated up to 2 days.