Before the death of the freezer –
Thanks to Theresa May’s admirable legacy, which will involve the UK becoming carbon neutral by 2050, it’ll soon be back to comfy natural fibre loin cloths and the modern equivalent of Wholly Mammoth steak for us Brits, cooked (don’t cook the loin cloths) with foraged herbs over an open fire in a forest clearing. Before we retire to our caves at sundown, because there won’t be any natural light to see by, or Love Island to watch as there won’t be any electricity at all.
Although it sounds rather appealing, the really worrying thing is this: we won’t be able to run a freezer anymore, so here’s a recipe to make G&T ice cream, the Last Supper before the death of the freezer – ‘F-Day.’ Enjoy it all while you still can … ??? as it will also be goodbye to www.ginblogger.com as well as your freezer; unless someone can come up with, say, powering an ice box and smart phone with a bicycle/oxen methane or something.
The recipe for G&T ice cream:
Courtesy of food blogger Hungry and Frozen who created the easy recipe, this magic mix requires just five ingredients: sugar, lemon juice, gin, tonic water and cream.
What you’ll need:
- 1 cup of sugar
- 2 tablespoons of juice from a lemon (or shop-bought lemon juice)
- 3 tablespoons your preferred choice of gin
- 125ml of tonic water
- 600ml of cream
How to make the ice cream:
Tip your sugar into a bowl and add lemon juice, gin and tonic water – stir the ingredients until they ‘dissolve a little’ before pouring in the cream. Then whisk the mix until it maintains the texture of a ‘thick shake’ and transfer the ingredients to a freezer-proof container, (or use an actual ice cream container if you have one) and allow to freeze. I’m wondering what this recipe might be like with some grated ginger added – could be an interesting twist.
Serve with a slice of lemon
