Blackberry and Gin Ice Cream

A new recipe from Romy Gill. You can replace the gin with vodka if you like.

Blackberry and Gin Ice Cream
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Blackberry and Gin Ice Cream
Print Recipe
  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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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