Mango, Saffron & Gin Ice Cream
recipe
Mango, Saffron & Gin Ice Cream
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Serve an adults-only ice cream at your next dinner party with this gin-infused version
Ingredients
- 4 whole free range eggs
- 5ml/1 tsp saffron stands, soaked in 15ml/1 tbsp boiling water
- 30ml/2 tbsp runny honey
- 90ml/6 tbsp Original London Dry Gin
- 45ml/3 tbsp dark brown sugar
- 2 mangoes, 1 pureed and 1 diced
- 425ml/15 fl oz double cream
- juice of 1 lime
Serves:
10
Directions
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- In a large bowl, whisk the whole eggs with the honey and sugar for minutes, until fluffy and thick
- Whip the cream until it forms soft peaks and combine with the egg mixture
- Fold in the mango pieces, mango puree, gin and lime juice. Drain off the liquid from the saffron and add the saffron strands to the mixture
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