Carol's Gin Kitchen: Dry Island Sundae

This month’s gin is such an exciting collaboration between Australian Four Pillars distillery and Sweden’s Hernö. Its stunning blend of botanicals just screams ‘hot August nights’.

The main botanicals are lemon myrtle, strawberry gum and roasted wattleseed. Lemon myrtle does pretty much what it says on the tin, so lemon features in this recipe. Strawberry gum is a member of the eucalyptus family, and is often used in Australia to bring out the flavours of berries, hence the strawberries and raspberries in this dish. And roasted wattleseed smells and tastes of toasted hazelnut.

Put them all together on a summer afternoon in England, and what have you got? A Dry Island Sundae! A stunning combination of gin and lemon ice cream, fresh berries and gin-infused red berry sauce, all topped with toasted hazelnuts. What’s not to like?

Ingredients:
 

For  the  gin  and  lemon  ice  cream  
475ml  double  cream  
400g  tin  sweetened  condensed  milk  
1tsp  vanilla  extract  
Zest  of  2  lemons  
Juice  of  1  lemon  
4tbsp  Dry  Island  Gin  

For  the  berry  sauce  
250g  strawberries  
200g  raspberries  
Juice  of  half  a  lemon  
110g  caster  sugar  
3tbsp  Dry  Island  Gin  

To  serve  
Sliced  strawberries  
Raspberries  
Chopped,  toasted  hazelnuts  

Method:

1. Whisk the cream until it is in stiff peaks. In a separate bowl whisk the condensed milk, vanilla, gin, lemon rind and juice. Fold into the cream and freeze for 6 hours minimum, or overnight. This ice cream is no-churn, so just pop it into the freezer and forget about it!
2. Now make the sauce. Place all ingredients except the gin in a saucepan and cook over a medium heat for 20 minutes. Allow to cool, then pass through a sieve to remove pips. Add gin to the puree and chill until needed.
3. When you’re ready for your treat, place scoops of ice cream, berries and sauce in a sundae glass. Top with toasted hazelnuts.

Whisk the cream until it is in stiff peaks. In a separate bowl whisk the condensed milk, vanilla, gin, lemon rind and juice. Fold into the cream and freeze for 6 hours minimum, or overnight. This ice cream is no-churn, so just pop it into the freezer and forget about it!

Now make the sauce. Place all ingredients except the gin in a saucepan and cook over a medium heat for 20 minutes. Allow to cool, then pass through a sieve to remove pips. Add gin to the puree and chill until needed.

When you’re ready for your treat, place scoops of ice cream, berries and sauce in a sundae glass. Top with toasted hazelnuts.