Gin and Tonic ice cream. Blueberry gin reduction.

Find a good gin and tonic irresistible? This is the ice cream for you.

The Gin and Tonic is one of those truly classic cocktails. This piece from Wikipedia nails it…

The transgalactic nature of the gin and tonic is imagined in Douglas Adams‘ novel The Restaurant at the End of the Universe, which describes how “85% of all known worlds in the Galaxy, be they primitive or highly advanced, have invented a drink called jynnan tonnyx, or gee-N’N-T’N-ix, or jinond-o-nicks, or any one of a thousand or more variations on the same phonetic theme. The drinks themselves are not the same, and vary between the Sivolvian ‘chinanto/mnigs’ which is ordinary water served at slightly above room temperature, and the Gagrakackan ‘tzjin-anthony-ks’ which kills cows at a hundred paces; and in fact the one common factor between all of them, beyond the fact that the names sound the same, is that they were all invented and named before the worlds concerned made contact with any other worlds.”

The inspiration for this ice cream recipe came from this ice cream site. I changed things a bit, and was more than satisfied with how it turned out.

Gin and Tonic ice cream. Blueberry gin reduction.

Servings: 6 people

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Ingredients

• 3 Tbsp juniper berries
• 1 vanilla bean
• 1 cup full fat milk
• 1 cup tonic as in gin and tonic
• 1 1/4 cup heavy cream whipping cream
• 1/4 cup sugar
• 1 pinch of salt
• 2 Tbsp liquid honey
• 1 Tbsp cornstarch
• 250 g mascarpone
• 1/4 cup gin
• Blueberry gin reduction

Instructions

1. Crush the juniper berries, or coarsely grind in a spice grinder.
2. Slice the vanilla stick in two length wise.
3. To a saucepan, add the juniper berries, 1 cup milk, 1 cup cream, 1/4 cup sugar, pinch of salt, and 2 Tbsp liquid honey.
4. Bring to a boil, then remove from the heat and let steep for 1 hour.
5. Stir the cornflour into the remaining 1/4 cup of cream until smooth.
6. Return the juniper and milk saucepan to a medium heat, and add the cream and cornstarch mixture, stirring continuously.
7. Keep on a low boil until thickened, about 5 minutes.
8. Place the mascarpone in a large bowl.
9. Strain the juniper and cream mixture through a fine mesh sieve into the large bowl with the mascarpone.
10. Add the 1/4 cup of gin and the 250 ml of tonic.
11. Whisk until smooth.
12. Pour into the ice cream maker and process until the consistency of soft serve ice cream, about 1 hour.
13. Use as soft serve, or transfer to covered container and freeze for at least 4 hours.

14. Great with the Blueberry Gin Reduction.

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