After the week I’ve had I’m about ready to reach for the gin bottle. Or the ice cream. But wait! Here’s a handy two-in-one combo that gives you the best of both worlds. What could be better?
Walnut and Gin Ice cream
This is about as easy as ice cream gets. You don’t need a fancy ice cream maker or even an electric beater, just strong arms and a freezer. The gin keeps this wonderfully soft, so it’s fine to eat straight from the freezer. If you don’t like (or don’t have) gin, try rum (with raisins instead of walnuts) or vodka (with freeze-dried raspberries). I’d like to try an English summer version of this with Pimms, but I’m not sure cucumber bits would work quite so well…
3 egg yolks (freeze the whites for meringues)
1/4 cup caster sugar
1/4 cup gin
1/2 cup golden syrup
3/4 cup walnuts, roughly chopped (not too small, you don’t want walnut grit)
Beat the egg yolks and sugar until pale, then beat in the gin and golden syrup, followed by the cream. Beat until soft peaks form, then fold in the walnuts. Pour into a plastic container and freeze for about six hours before eating. Makes about 1.3 litres. Very good with thin, crisp ginger biscuits.
Here’s hoping you have a sweet, sweet Friday and a glorious
gin-soaked weekend x