This is my 9th Aussie Christmas and I wish I could tell you that I don’t miss the cold, wintery, English version, but I’d be lying.
However, I must admit there is something lovely about Christmas Down Under, like racing straight off to the beach after presents have been opened and wishing your fellow swimmers a Merry Christmas. Like cold beers and barbecues and just being outdoors.
Marrying English traditions with my new Aussie life has been an interesting one. No, I don’t do the full Roast Turkey, yes, there are prawns on the barbie.
Christmas pudding is a non-negotiable though, and this recipe for Christmas gin and tonic ice cream is a must-have on the dessert table.
The recipe I did for Raspberry gin and tonic ice cream float was a big hit with you, so I thought I’d do a Christmas version. It’s super easy and it should be ready if you make it the afternoon before the big day.
I’ve chosen Four Pillars Christmas gin – of course – and the recently launched Fever-Tree Clementine tonic with cinnamon. This is the perfect pairing for this ice cream.
Ingredients for Christmas Gin and Tonic ice cream
6 egg yolks
200g caster sugar
Very finely grated zest of half an orange
250ml Fever-Tree Clementine tonic water
750ml double cream
200ml Four Pillars Christmas gin
Small Christmas pudding (optional)
How to make Christmas gin and tonic ice cream
Beat the eggs and sugar in a bowl until thick and pale.
Heat the cream until just below boiling point, then add slowly to the egg mixture, stirring all the time.
Return to a low heat and stir until it begins to thicken – the mixture should coat the back of a wooden spoon. Add the orange zest. Remove from heat and cover the surface with glad wrap to prevent a skin forming. Set aside to cool.
Once the mixture is cool, add the Four Pillars Christmas gin and the Fever-tree Clementine tonic water and mix well. Add some crumbled Christmas pudding if you like (I do!)
I don’t have an ice-cream maker so I pour it into a shallow dish and freeze. Once it begins to freeze I give it a little whisk through and then return to the freezer to fully set (overnight is best).
Serve on its own, or on top of your pud.
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