Ah, summer in Florida. Even this native is frantic from the sweltering inferno outside. Frozen goodies are needed to quell heat-induced anger.
I’m a G+T girl, so when I saw a recipe for Gin and Tonic ice cream I knew I needed to get into the kitchen immediately. The bitterness of the citrus, the floral juniper berries, everything works together in a mixture of creamy alcoholic goodness.
Gin & Tonic Creamsicle
Ripped and reworked from brit-mistress HungryandFrozen.com.
1 cup sugar
Juice from 2 lemons or 3 limes
A touch of zest from lemon or lime
3 tablespoons gin
1/2 cup tonic water
2 1/2 cups of heavy whipping cream
Combine sugar, lemon juice, gin, and tonic water. Stir until dissolved, then pour in cream. Whisk until it has the consistency of a milkshake.
Beware of an overly heavy pour (is there such a thing?). Too much alcohol won’t allow the ice cream to actually freeze. But if your wrist gives out and there is an extra tablespoon or two, no harm done.
I liked it with more lemon or lime, but that is how I like my G+T. Add a little zest from your chosen citrus to add some aroma.
Cool mixture in fridge for the first hour before freezing. If you don’t, the ice cream will freeze in little shale-like shards. Cool first, then freeze. I cooled the mixture in the metal mixing bowl before pouring into the ice cream container. I used an ice cream maker, with the pre-frozen container. Freeze for several hours. This recipe freezes more like a creamy soft-serve.