A new recipe from Romy Gill. You can replace the gin with vodka if you like.
Ingredients
- 225 ml double cream
- 300 ml whole milk
- 2 egg yolks
- 70 ml gin
- 75 g golden granulated sugar
- 400 g blackberries
- 20 ml water
Servings:
Instructions
- Put fruit in a pan with water and sugar, simmer for about 10 minutes. Mash the mixture with the potato masher and then let it cool and sieve in the juice in a bowl. Keep aside.
- On a low heat, add milk and cream in a heavy-based pan, while stirring often. Once it is boiling hot, remove the pan from heat. Next, add egg yolks and sugar in a bowl and whisk them for around two minutes.
- Add the egg and sugar, mix the hot milk and cream slowly, whisking to form a custard. Return the pan on a low heat, stirring continuously, make sure you don’t let it boil (keep to about 85C).
- Leave the custard to cool down in room temperature, and then once it has cooled down, pour in the gin and the blackberry juice and mix it thoroughly.
- Put the custard mix into the fridge for few hours before pouring the mix into an ice-cream machine – churn for 30-35 minutes or until the mixture is thick.
- Transfer the mixture into a container that’s easy to scoop from, cover it and freeze for at least five-six hours or overnight.
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