Get ready for summer with this delicious recipe for Gin and Strawberry Ice Cream


Vanilla ice cream
1 cup full cream milk
2 cups cream
1 vanilla pod, seeds scraped
½ cup castor sugar
5 egg yolks

Strawberry gin coulis
2 cups strawberries, washed, hulled and quartered
⅓ cup (80ml) castor sugar
2 tablespoons lemon juice
¼ cup (60ml) gin

How to
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 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.


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Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email