The supermarket shelves are currently groaning with the weight of a hundred different gins and a multitude of tonics. So we thought it was a good time to pick your favourite and turn it into ice cream.
It’s completely possible to go through life never making ice cream. It can seem like a lot of trouble, unless you have an ice cream maker. This quick and easy recipe couldn’t be simpler: Just 5 ingredients, a quick whisk then a few hours freezing and it’s ready to eat.
My version here uses a Seville orange flavoured gin and a pretty aromatic tonic flavoured with angostura and pimento berries but you can use any combination of gin and tonic. The alcohol stops the cream from setting too firmly, so it’s nice and soft to scoop, and the fizz from the tonic and the whipping keep it light and tasty. Add your choice of citrus fruit juice. I opted for a mix of orange for sweetness and lime for tang.
As it’s basically just whipped cream and gin and tonic it’s quite rich so a scoop or two is plenty for a ginny treat, keep it in an airtight container and eat within a few days.
Ingredients
200g caster sugar
3 tbsp freshly squeezed juice: orange, lemon or lime
3 tbsp gin
130ml tonic water
600ml double cream
How to make it
1. In a large bowl mix together the sugar, juice and gin until the sugar has mostly dissolved
2. Stir in the tonic
3. Add the cream and whisk with until it becomes light, and like a thick custard
4. Pour into a container and freeze for 4 hours
That’s it! Serve in a bowl or in a cone and top with anything that would come with a gin and tonic.
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