While some would argue the winter months drag along, we’re inspired by the night, and all the mystery that happens within. Even those late nights when you’re tucked away on the sofa with a large bowl of ice cream…
We began searching for the perfect person to create our Brockmans ice cream. We wanted her to be well versed in British cuisine so as to blend the right ingredients that would cleanse the palate after a heavy winter meal. Megan Hallinan, the writer behind Got To Be Gourmet, was just the one to ask. Born in North Yorkshire but raised largely in Cyprus, she’s accustomed to balancing warming, yet refreshing flavours. Having grown up with quality meat and now working with some of the world’s finest cheeses, her humble farm to table mantra brings high quality recipes to every home. This simple recipe for ice cream infused with Brockmans and topped with almonds and blueberries (two of our botanicals) will be one you’ll want to make every weekend.
Brockmans Gin Ice Cream
- 4 egg yolks
- 135 g caster sugar
- 165 ml milk
- 165 g single cream
- 165 g double cream
- 115 ml Brockmans gin
- Handful of crushed almonds
- Handful of blackberries
- Mix the eggs and sugar together in a bowl until it turns into a creamy, smooth texture.
- Heat the milk on a medium heat and bring to a simmer (but don’t boil!)
- Remove the milk from the heat and slowly pour into the egg mix while stirring gently.
- Pour the milk and egg mix into a heavy based pan and return to the heat, slowly add the single and double cream, and stir continuously (seriously, don’t take your eye off it!). It should turn into a custard consistency.
- Take off the heat and allow to cool completely.
- When you’ve allowed it to cool, pour in the gin to the mixture, stir and pour into an ice cream machine, and let the ice cream maker work its magic! (If you don’t have an ice cream maker, get ready to put your arms to work).
- When you’re ready to serve, sprinkle with some crushed almonds and blackberries.
This is the perfect excuse to get your other half or good friends in the kitchen for Valentine’s Day. Begin this evening so you’re ready to serve refreshingly cold tomorrow…