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!
GIN ICE CREAM WITH GIN-SOAKED CANDIED PEEL AND BLOOD ORANGE PEEL
Ingredients For The Ice Cream:
1 Vanilla Pod (if possible Tahition)
10 Egg Yolks
150g Caster Sugar
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.
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
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
And viola! You have a delicious dinner party dessert.
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