From long, lazy weekends in the sun to the perfect picnic in the park, there are
plenty of things that represent everything we love about the summer months.

But what better than a lip-smackingly delicious ice cream combined with the
unmistakable tastes of your favourite spirits?

Thanks to new partnerships between Gordon’s, Smirnoff and Baileys and the gelato supremos at  Ginger’s Comfort Emporium in Manchester, you can enjoy exactly that, with a limited edition collection of alcohol-infused ice creams and gelatos, available now.

The range of ingenious treats have been created by these experts of ice cream
to match traditional Italian gelato recipes with the distinctive taste of some of the
UK’s best-loved spirits – meaning you’ll enjoy summery deliciousness in every
single lick!

From the iconic Marine Ices’ indulgent Baileys and Chocolate Malt Ice Cream to
the zingy deliciousness of the Smirnoff and Blueberry Ice Cream and Gordon’s,Cucumber, Mint and Honey Sorbet from Ginger’s Comfort Emporium, these frozen
delights make for a spirited summer sweetness you won’t want to miss.

Claire Kelsey, founder of Ginger’s Comfort Emporium, commented “From the
clean sharpness of Smirnoff and the classic botanicals of Gordon’s London Dry
through to the creamy luxury of Baileys, these are tastes and flavours that lend
themselves extremely well to the sheer indulgence of our ice creams and
sorbets. We’re expecting them to be hugely popular this summer so get them
while you can!”

And if you fancy creating your own versions of the creamy concoctions at home,
have a go with the following recipes – direct from Ginger’s in Manchester:

Gordon’s, cucumber, mint and honey sorbet (0.3 units per scoop)

500ml water
200g honey
4 bushy stalks of fresh mint
1 large cucumber, half peeled
5 tablespoons Gordon’s London Dry Gin
4-5 tablespoons lemon juice
1. Bring the honey, mint and water to a simmer to make a syrup, then turn off
2. Put the cucumber in a blender and blend until very pulpy and watery – 2/3
3. Combine the syrup and cucumber
4. Pass through a sieve to remove the fibres
5. Add the gin and lemon juice to taste
6. Churn in an ice cream machine

Smirnoff and blueberry ice cream (0.3 units per scoop)

300g blueberries
400g sugar
500ml milk

200ml double cream
5 tbsp Smirnoff Vodka
1. Bring the blueberries and sugar to a rolling boil to make a compote
2. Add the milk and cream and continue to heat so that the mixture
resembles a fruity custard
3. Let this cool down completely, then use a blender to make a very smooth
4. Add the vodka
5. Churn in an ice cream machine

Baileys ice cream (0.25 units per scoop)

500ml milk
200ml double cream
200g sugar
Pinch of salt
4 free range egg yolks
75ml Baileys Original Irish cream
1. Warm the milk and cream
2. Mix together the sugar and egg yolks
3. When the mixture is hand hot, slowly blend together the egg mix and the
liquid, off the heat
4. Slowly heat the custard to cook out the egg yolk and let it thicken
5. Add the pinch of salt and the Baileys
6. Let the mixture cool completely
7. Churn in an ice cream machine

The ice creams and sorbets are available now from:

● Ginger’s Comfort Emporium, Afflecks, Church St, Manchester M4 1PW



Please enter your comment!
Please enter your name here