I’ve always found vodka kind of boring and stale. That said, gin is blowing my mind right now (and has been for about a year).  Gin is the more eccentric, slightly earthier, floral cousin of vodka.  Experimenting with gin beyond cocktails, but rather infusing the spirit into desserts, has been wildly rewarding.  This ice cream is heavy on flavor while remaining free of dairy, egg, and refined sugar.  This recipe calls for coconut milk and I strongly recommend opting for the “Native Forest” brand, as I’ve found the brands do taste different from one another.  This dish also requires coconut cream, another canned coconut product, typically found right next to coconut milk on the shelves.

Rose water is the tricky ingredient in this dish.  Unlike gin, which can be found in any liquor store (shout out to St. Georges “Botanivore”), rose water is almost impossible to find.  I’ve never found the culinary rose infused water at Whole Foods or any other regular grocer, so you’ll want to visit a Middle Eastern grocery store for the goods.  Lucky for you, you’ll spend no more than $2-$3 a bottle and a 1/2 liter lasts a long time.

Without a doubt, this ice cream is going to make you the favorite among your vegan friends.  You’re welcome

 

INGREDIENTS

13.5-ounce can (about 1 3/4 cup) coconut milk
1 14-ounce can (about 1 3/4 cup) coconut cream
1/4 cup “light” agave
3/4 cup coconut sugar
1.5 tablespoon rosewater
2 tablespoon gin, or to taste (I used St. George’s Botanivore)
1/4 teaspoon kosher salt, to taste

INSTRUCTIONS

In a medium saucepan combine coconut milk, coconut cream, agave, rosewater and coconut sugar and cook over medium heat, stirring frequently, until mixture comes to a simmer. Transfer mixture to blender, cover very tightly, and blend for 30 seconds. Pour into a container, stir in gin, then add salt to taste.
Cover mixture and chill in refrigerator until it is very cold (at least 45°F, about 4 hours), then churn in ice cream maker according to manufacturer’s instructions. Transfer to an airtight container and chill in freezer until ice cream is firm eat.
Original Recipe Post HERE