Sloe gin and juniper jellies with sour-cream ice cream recipe

Diana Henry
·2-min read
Sloe gin and juniper jellies with sour-cream ice cream - Yuki Sugiura
Sloe gin and juniper jellies with sour-cream ice cream - Yuki Sugiura

Don't use any more juniper than suggested or it will be too resinous.

Prep time: 30 minutes, plus setting and freezing time | Cooking time: 20 minutes

SERVES

Six

INGREDIENTS

For the jellies

  • 600ml apple juice

  • 300ml sloe gin

  • 3 strips orange rind

  • 4 juniper berries, bruised

  • Juice of 1 lemon

  • 75g granulated sugar

  • 9 small leaves gelatine (about 18g)

For the ice cream

  • 300ml milk

  • 115g caster sugar

  • 3 egg yolks

  • ½ tsp vanilla extract

  • 450ml sour cream

  • 4 tbsp lemon juice

METHOD

  1. To make the jelly, put all the ingredients except the gelatine in a pan and bring to just below the boil, stirring to dissolve the sugar. Simmer on a very low heat for five minutes. Set aside for 20 minutes.

  2. Put the gelatine in a dish and cover with cold water. Leave to soak for about three minutes. This amount makes for quite a soft set. If you are planning to turn out the jellies, use an extra leaf.

  3. Reheat the apple juice to blood temperature and strain into a jug. Gently squeeze out the water from the gelatine leaves and add them to the warm liquid, stirring to dissolve. Divide between six glasses or pudding moulds and leave to cool. Refrigerate the jellies to set them – at least six hours.

  4. To make the ice cream heat the milk with half of the sugar, stirring to dissolve. With an electric beater, whisk the rest of the sugar with the egg yolks until creamy-white and foamy.

  5. Bring the milk to scalding point again, add the vanilla and pour the milk on to the egg yolks, whisking all the time. Put in a heavy-bottomed pan or a bowl set over a pan of simmering water and heat gently to thicken, stirring all the time. The mixture must not overheat or the eggs will scramble.

  6. Run your finger across the back of the spoon; if it leaves a path in the mixture, the custard is ready. Immediately pour into a bowl sitting in some cold water and leave to cool.

  7. When the custard is cold, stir in the sour cream and lemon juice and either churn in an ice-cream machine, or put in a broad, shallow box and freeze for at least six hours. If you do this, you have to remove the box from the freezer and beat the mixture with an electric beater three times during the freezing process.

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