Make it today: gin ice cream

I got a sneak peek of The Ginologist Cook – 100 Delicious Recipes with Gin, and I’m thrilled to share this recipe from the Ginlato Collection with you: Floral Gin and Clotted Cream Ice Cream.

gin ice cream

Image supplied


100ml Ginologist Floral
2 jumbo eggs
125g caster sugar
400g clotted cream
250ml full-fat milk
250g assortment of good quality summer berries


  1. Whisk the eggs in a large bowl until frothy.
  2. Add the sugar gradually and whisk until you’re good and tired, but more importantly, until it all seems smooth and mixed in well.
  3. Gradually add the clotted cream and milk to the egg mixture and whisk thoroughly.
  4. Spoon the mixture into a massively large container (two litres should do) and freeze for three hours.
  5. Remove, add the gin and whisk until smooth. (Resist the temptation to taste… you won’t stop.)
  6. Return to the freezer for another three hours.
  7. Repeat this process three times (or more if not smooth enough yet).
  8. Once smooth enough, mix summer berries into the ice cream. (You can choose how textured you’d like your ice cream. For a nice, smooth treat, blitz them a few times in a blender.)
  9. Once mixed in thoroughly, return to freezer until frozen. (Same consistency as ice cream, not frozen solid, of course.)
  10. Invite some friends around and serve up your incredible and distinctive Ginlato!
Copyright 2017 Pieter Carter

Are you going to give it a try? Let me know what you think.

gin ice cream

Image supplied


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