We saw this post on “Food Pervert” Laura Vincent’s blog HungryandFrozen.com, and had to share it with you.
I thought that Gin and Tonic Ice Cream would be nice. Gin and tonic go together so excellently well, so why wouldn’t they excel together in ice cream form? Well, it wasn’t so much “nice” as “high-kick-then-landing-in-a-split-ingly rapturous”, but you be the judge.
Gin and Tonic Ice Cream
Ingredients:
Directions:
While vodka and soda water with no lime is my very favorite (I like a sneeringly dry drink) I have much room in my heart for gin. Gin comes with a sense of occasion and history. It calls to mind high summer, when I knew I was cool because mum and her friends let me have a G&T with them when we were camping. (Okay, “cool” and “hanging out with one’s mum” can be mutually exclusive, but hey.) It speaks of nights spent watching Gossip Girl with dear friends. And…I just really like the taste. What you end up with here is an ice cream bearing a delicate yet absolutely present hit of gin’s citrus-y bitterness, which the inclusion of tonic, the arch older cousin to lemonade, only helps with.
The proportion of liquor to cream gives you the most ridiculous texture — it’s like soft-serve ice cream, straight from the freezer. Alcohol slows down the freezing process, but you don’t want too much or you’ll never actually get to the point of ice cream. It’ll be sludge. Exquisite sludge, but still. For all its simplicity, this is one of the most delicious ice creams I’ve ever tasted. Creamy and aerated, yet with a lemon sorbet-lightness. And importantly, it’s on just the right side of boozy, so you don’t make this face when you eat a spoonful.
Reblogged with permission from HungryandFrozen.com
