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Homemade Gin Ice Cream Recipe

Alcoholic ice creams are definitely on trend right now and this gin ice cream recipe is really easy to make and, not surprisingly, absolutely delicious!

Tiger Gin Ice Cream

GIN ICE CREAM WITH GIN-SOAKED CANDIED PEEL AND BLOOD ORANGE PEEL

Ingredients For The Ice Cream:

  • 1 Vanilla Pod (if possible Tahition)

  • 500ml Milk

  • 500ml Cream

  • 10 Egg Yolks

  • 150g Caster Sugar

  • 100ml Gin

​Method:

  1. 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.

  2. Heat gently to near boiling point, remove from the heat and set aside for 30 minutes.

  3. 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.

  4. 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.

  5. Remove the custard from the heat and set aside to cool, stirring from time to time to prevent a skin forming.

  6. 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.

  7. Once thick and frozen, place in a tub and place in the freezer for 24 hours.

Now you can just stop here and enjoy delicious ice cream. Or you could join us in going the extra mile and making a dinner party dessert.

​Ingredients For Gin Soaked Candied Peel

  • 2 Large Oranges (cut off 1/4 inch of the top and bottom)

  • 400g Caster Sugar

  • 300ml Water

  • 50ml Gin

Method:

  1. 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.
  2. Cook in a large pot of boiling water for 15 minutes; drain, rinse, and drain again.
  3. Bring 300g sugar and 300ml water to boil in a medium saucepan over a medium heat, stirring to dissolve the sugar.
  4. Add the peel and return to boil. Once boiling, immediately reduce the heat and simmer until the peel is very soft, about 45 minutes.
  5. Drain. Toss the peel in 100g sugar, spread onto a rimmed baking sheet, separating the strips.
  6. Lift the peel from sugar; transfer to a sheet of foil. Let stand until the coating is dry.
  7. Add the gin and leave for 12 hours.

 

Gin Ice Cream with Blood Orange Syrup

Ingredients For Blood Orange Syrup

  • 200ml Fresh Blood Orange Juice or Regular Orange Juice

  • 9 tbsp Sugar

  • 1 1/2 tbsp Grated Blood Orange Peel or Regular Orange Peel

Method:

  1. Stir all the ingredients together in a heavy medium saucepan over a medium heat until the sugar dissolves.
  2. Increase the heat and boil until syrup is reduced to about half, about 20 minutes.
  3. Refrigerate until cold. Cover and keep refrigerated up to 2 days.

And viola! You have a delicious dinner party dessert.

Homemade Gin Ice Cream Recipe

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