This Cherry & Gin Ripple Ice Cream is what you need to make tonight

Prepare to have your pudding mind blown by the super-simple and ridiculously easy recipe from Luxardo’s brand ambassador, Gareth. Put the goodies in your December Gin of the Month box to good use with this luxurious recipe for a real treat tonight!

Cherry & Gin Ripple Ice Cream with Shortbread Chunk

600ml fresh double cream
50ml Arbikie AK’s Gin
Condensed milk to taste (Gareth used 100ml)
2-3 tbsp Luxardo Maraschino Cherries (or to taste)
2-3 Dean’s shortbread biscuits (or to taste), broken into chunks

Method:

1.    Combine cream gin and condensed milk in a Kilner jar. 
2.    Seal the jar and shake hard until the mix becomes thick and you get firm peaks with a spoon, you could use a whisk but this method is a lot less work!
3.    Spoon Luxardo Maraschino cherries and shortbread biscuit chunks and fold in creating a ripple effect.
4.    Transfer to the freezer for 4 hours before serving.