How to make Romy Gill’s blackberry and gin ice cream

With the best crop she’s ever known, Romy Gill forgoes a pie and turns her foraged goods into a different dessert

Freeze for at least six hours, or over night if you can (Romy Gill)

This year hasn’t been kind to us in many ways, but one thing we have to be thankful for is that it’s been a bumper year for delicious fruit foraging.

When I go running, I pass all of the lanes with blackberries in them.

Then when I get home, I take my family back to pick the fruit or buy the produce that has been put out by the houses.

I am sure of it that this is my first time since moving to Thornbury nearly 15 years ago the crop has been the best.

And because of this abundance, I’ve decided to make this recipe.

I’ve made it a few times, with different variations, including swapping the gin for vodka, and tried it with chaat masala. All of them have come out with lovely textures and flavour.

I think adding the gin gives a beautiful texture, but of course you can always leave it out if you are making for your young children.

Blackberry and gin ice cream

225ml double cream
300ml whole milk
2 egg yolks
70ml of gin
75g golden granted sugar
400 blackberries
20ml water

Put fruit in a pan with water and sugar, simmer for about 10 minutes. I always mash the mixture with the potato masher and then let it cool and sieve in the juice in a bowl. Keep aside.

On a low heat, add milk and cream in a heavy-based pan, while stirring often. Once it is boiling hot, remove the pan from heat.

Next, add egg yolks and sugar in a bowl and whisk them for around two minutes. Add the egg and sugar, mix the hot milk and cream slowly, whisking to form a custard. Return the pan on a low heat, stirring continuously, make sure you don’t let it boil (keep to about 85C).

Leave the custard to cool down in room temperature, and then once it has cooled down, pour the gin and the blackberry juice we made earlier and mix it thoroughly.

Put the custard mix into the fridge for few hours before pouring the mix into an ice-cream machine – churn for 30-35 minutes or until the mixture is thick.

Transfer the mixture into a container that’s easy to scoop from, cover it and freeze for at least five-six hours or overnight before you are going to enjoy eating it.

Romy Gill is a chef and food writer. Her debut book ‘Zaika’ is available to buy now. Follow her on Twitter @Romygill