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Gin and Tonic ice cream. Blueberry gin reduction.
Servings:
6
people
Author:
Steve Paris
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Ingredients
Gin and Tonic ice cream
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
salt
2
Tbsp
liquid honey
1
Tbsp
cornstarch
250
g
mascarpone
1/4
cup
gin
Blueberry gin reduction
175
g
blueberries
1/2
cup
gin
2
Tbsp
blueberry jam or maple syrup
Instructions
Gin and Tonic ice cream
Crush the juniper berries, or coarsely grind in a spice grinder.
Slice the vanilla stick in two length wise.
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.
Bring to a boil, then remove from the heat and let steep for 1 hour.
Stir the cornflour into the remaining 1/4 cup of cream until smooth.
Return the juniper and milk saucepan to a medium heat, and add the cream and cornstarch mixture, stirring continuously.
Keep on a low boil until thickened, about 5 minutes.
Place the mascarpone in a large bowl.
Strain the juniper and cream mixture through a fine mesh sieve into the large bowl with the mascarpone.
Add the 1/4 cup of gin and the 250 ml of tonic.
Whisk until smooth.
Pour into the ice cream maker and process until the consistency of soft serve ice cream, about 1 hour.
Use as soft serve, or transfer to covered container and freeze for at least 4 hours.
Blueberry gin reduction
Rinse blueberries and add to a small skillet.
Add the gin.
Simmer until the blueberries break down and the combination starts to thicken.
Allow to cool a little before spooning over ice cream.
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