Here at Craft Gin Club, we know our members love a little G&T to accompany some summer sunbathing. And to nibble? Well, ice cream, of course - so why not combine these two summer staples and treat yourself to the perfect spring bowl of deliciousness that is gin and tonic ice cream?
Here, resident Craft Gin Club chef Carol has paired it with a fantastically light and refreshing elderflower jelly. Happy sunbathing, gin lovers!
Gin & Tonic Ice Cream
This ice cream only takes a few hours to set - make it in the morning and it will be ready to eat with your evening G&T. Don’t be tempted to add more gin, as this will prevent the ice cream from freezing properly!
6 egg yolks
200g caster sugar
Very finely grated zest of half a lemon
250ml tonic water
750ml double cream
Beat the eggs and sugar in a bowl until thick and pale in colour.
Heat the cream until just below boiling point, then add slowly to the egg mixture, stirring all the time.
Return to a low heat and stir until the mixture has thickened enough to coat the back of a wooden spoon. Add the lemon zest. Remove from heat and cover the surface with cling film to prevent a skin forming. Allow to cool.
Once cool, add the gin and the tonic water and mix well.
Pour into an ice cream maker and churn, or else pop into a shallow dish and freeze, whisking once after it begins to freeze, then return to the freezer to fully set.
250ml elderflower cordial
250ml elderflower tonic water
5 sheets of leaf gelatine
Squeeze of lemon juice
To make the jelly, place the gelatine sheets in a bowl and cover it with elderflower tonic water. Leave for 5 minutes. Place the elderflower cordial and remaining tonic water into a pan and heat until just below boiling. Remove from the heat and add the gelatine and tonic water mix. Stir until dissolved then add a squeeze of lemon juice and pass through a sieve to remove any lumps of undissolved gelatine. Pour into one large dish or four individual moulds to set. Serve with the gin and tonic ice cream and some fresh raspberries.
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