This Cherry & Gin Ripple Ice Cream is what you need to make tonight

Prepare to have your pudding mind blown by the super-simple and ridiculously easy recipe from Luxardo’s brand ambassador, Gareth. Put the goodies in your December Gin of the Month box to good use with this luxurious recipe for a real treat tonight!

Cherry & Gin Ripple Ice Cream with Shortbread Chunk

Luxardo Cherry and Gin Ripple Ice Cream with Shortbread Chunk

600ml fresh double cream
50ml Arbikie AK’s Gin
Condensed milk to taste (Gareth used 100ml)
2-3 tbsp Luxardo Maraschino Cherries (or to taste)
2-3 Dean’s shortbread biscuits (or to taste), broken into chunks

Method:

1.    Combine cream gin and condensed milk in a Kilner jar. 
2.    Seal the jar and shake hard until the mix becomes thick and you get firm peaks with a spoon, you could use a whisk but this method is a lot less work!
3.    Spoon Luxardo Maraschino cherries and shortbread biscuit chunks and fold in creating a ripple effect.
4.    Transfer to the freezer for 4 hours before serving.

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