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 a 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.

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

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