gin and
citrus crusha custard forms. Do not
allow the mixture to boil at
any point. The custard is
ready when it coats the
back of a spoon. Pour into
a medium bowl. 4. Place
the ice cubes in a larger
bowl, add about ¾ cup of
water then sit the bowl of
custard on the ice. Cool for
about 30 minutes, stirring
occasionally to prevent a
skin forming. Remove
vanilla pod. 5. While ice
cream is cooling, place
cherries and sugar into a
medium saucepan. Cook
over a low heat to dissolve
the sugar, this should take
about 5 minutes. Simmer
for 10–15 minutes until
cherries are syrupy. Cool
then chill in the fridge.- Pour cooled vanilla
cream into an ice cream
machine (see note, page
- and churn according
to manufacturer’s
instructions, until it is
thick, but still soft enough
to easily scoop. 7. Place ice
cream in a freezer-proof
container. Add the cherries
and syrup and stir a couple
of times to create a ripple
effect. Freeze until frozen.
gin and citrus crush
MAKES 1 LITRE
1¼ cups sugar
¼ cup gin
450ml tonic water
finely grated zest and
juice of 1 lemon
finely grated zest and
juice of 1 lime
1 eggwhite
finely grated zests of
lemon and lime to serve- Place sugar and 1½ cups
of water in a saucepan and
bring to the boil, stirring
to dissolve sugar. Once
dissolved, boil for 2 minutes
then remove from heat and
cool. 2. Add gin, tonic, zests
and juices. 3. Pour into a 1
litre freezer-proof container
and freeze for 6–8 hours.
Tip into a bowl and mix
with a fork to break up ice
and zests. Return to
container and freeze again.
When almost frozen repeat
process, then whisk
eggwhite for about 20
seconds until frothy and stir
through crush and freeze
until frozen. 4. To serve,
scrape crush into chilled
glasses and garnish with
extra lemon and lime zests.