Three mouth-watering alcoholic ice cream recipes you have to try this bank holiday

Three mouth-watering alcoholic ice cream recipes you have to try this bank holiday


Posted 24th August

You've heard of your conventional vanilla or strawberry ice creams… but now you can make your very own alcoholic ice cream! Take a look at our top three recipes below…

Gordon’s, cucumber, mint & honey sorbet (0.3 units per scoop)

Ingredients:

- 500ml water

- 200g honey

- 4 bushy stalks of fresh mint

- 1 large cucumber, half peeled

- 5 tablespoons Gordon’s London Dry Gin

- 4-5 tablespoons lemon juice

Method:

1. Bring the honey, mint and water to a simmer to make a syrup, then turn off heat.

2. Put the cucumber in a blender and blend until very pulpy and watery. This will take two to three minutes.

3. Combine the syrup and cucumber and pass through a sieve to remove the fibres.

5. Add the gin and lemon juice to taste and leave to churn in an ice cream machine until set.

 

Smirnoff & blueberry ice cream (0.3 units per scoop)

Ingredients:

- 300g blueberries

- 400g sugar

- 500ml milk

- 200ml double cream

- 5 tbsp Smirnoff Vodka

 

Method:

1. Bring the blueberries and sugar to a rolling boil to make a compote.

2. Add the milk and cream and continue to heat so that the mixture resembles a fruity custard.

3. Let this cool down completely, then use a blender to make a very smooth mix.

4. Add the vodka and leave to churn in an ice cream machine.

 

 

Baileys ice cream (0.25 units per scoop)

Ingredients:

- 500ml milk

- 200ml double cream

- 200g sugar

- Pinch of salt

- 4 free range egg yolks

- 75ml Baileys Original Irish cream

 

Method:

1. Warm the milk and cream on a low heat.

2. In a seperate bowl, mix together the sugar and egg yolks.

3. When the mixture is hand-hot, slowly add the milk and cream to the egg mix and blend together until well incorporated.

4. Put the custard on the heat and gently cook out the egg yolk and let it thicken.

5. Add the pinch of salt and the Baileys and leave the mixture to cool completely. 

7. Once cool, pour into an ice cream machine and leave to churn.

To purchase these delicious ice creams and sorbets, visit:

Joe Delucci’s, Westfield London, Shepherd’s Bush, London W12 7GF

Ginger’s Comfort Emporium, Afflecks, Church St, Manchester M4 1PW

Marine Ices, Old Dairy Mews, 61 Chalk Farm Road, London NW1 8AN






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