Gin and strawberry swirl ice cream



Ingredients 11
Servings 6
Time overnight

Ingredients

  • Vanilla ice cream
  • 1
    cup
    full cream milk
  • 2
    cup
    cream
  • 1
    vanilla pod, seeds scraped
  • 1/2
    cup
    castor sugar
  • 5
    egg yolks
  • Strawberry gin coulis:
  • 2
    cup
    strawberries, washed, hulled and quartered
  • 1/3
    cup
    castor sugar
  • 2
    Tbs
    lemon juice
  • 1/4
    cup
    gin
 

Method

20 min
 

Place the strawberries, castor sugar and lemon juice in a saucepan.


Bring up to a boil and simmer on medium high for about 7 minutes.


Blitz with an emersion blender until smooth. Stir through the gin and set aside to cool.


To make the ice cream, pour the milk and cream into a saucepan. Add a quarter cup of sugar, vanilla pod and seeds.


Bring the mixture up to a simmer, stirring to dissolve the sugar. Remove from the heat and discard the pod.


Place the egg yolks and the remaining sugar in a bowl and whisk until pale and thick.


Slowly add the warm cream to the yolks before pouring the mixture back into the saucepan.


Cook over a medium heat, stirring all the while, until the cream is thick enough to coat the back of a spoon.


Strain the custard into a bowl and cool for 30 minutes. Cover with cling film and chill overnight.


Churn in an ice cream maker until firm.


Spoon half the ice cream into a container. Drizzle with a third of the strawberry coulis.


Repeat the layering once more then swirl through with a skewer.


Cover and freeze for several hours.


Serve with the remaining coulis on the side.


Recipe by 
Bibbyskitchen@36. To see more click HERE.





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