Treat yourself to this Gin and Tonic Ice Cream tonight

We've gone crazy for G&T ice lollies, so of course we're going extra wild for this creamy, boozy gin and tonic ice cream recipe from our resident gin chef, Carol. Complete with tasty elderflower jelly, it's a deliciously decadent way to enjoy July's Marylebone Gin (if you have any left, that is!).

I am delighted with July’s gin, Marylebone. Not only does it contain a wonderful mix of flowery aromatics, reminiscent of an English country garden, but it has a very traditional British feel to it, both in terms of its name and what the distillery stands for.

I therefore decided to develop a recipe based on something the Victorians were very fond of: jelly and ice cream.

Homemade jellies are not often made today, but the Victorians were very keen on making sweet jellies as a dessert, often the crowning glory of the table. It is possible to pick up very decorative and intricate Victorian jelly moulds at antique fairs, but I settled for a simple domed mould.

The Victorians were also very keen on ice cream. They would have collected ice from frozen ponds and streams in winter, and stored it for years in underground ‘ice houses’. Fortunately, making ice cream is a little easier these days – so here goes with my very grown up jelly and ice cream, of which the Victorians would have been proud!

Marylebone Gin & Tonic Ice Cream

with Elderflower Jelly

(Serves 4-8)

Ingredients:

For the ice cream:
6 egg yolks
200g caster sugar
Very finely grated zest of half a lemon
250ml tonic water
750ml double cream
200ml Marylebone Gin

For the elderflower jelly:
250ml elderflower cordial
250ml elderflower tonic water
5 sheets of leaf gelatine
Squeeze of lemon juice

Method:

To make the ice 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.