Kaffir lime leaves are so wonderfully fragrant and this ice cream is the perfect dessert after a spicy meal. The alcohol content in the gin keeps this ice cream a little softer when frozen.
As usual, this is an eggless ice-cream. Measure 2 cups of milk and remove 2 tablespoons of the milk to make a slurry with 5 teaspoons of cornflour (cornstarch). To a saucepan add the remainder of the milk, 1¼ cups of double cream, ⅔ of a cup of sugar and 2 tablespoons of corn syrup. Wash and crush 3-4 kaffir lime leaves and add them as well. Bring the mixture to boil and allow it to simmer for 4 minutes. Remove from the heat and stir in the cornflour slurry then return to the heat and cook until thickened. Let the mixture steep for at least an hour while it cools in an ice bath. Now remove the lime leaves and place the mixture in a blender. Add 45g (1½ oz) of cream cheese, ¼ of cup of gin and ⅛ of a teaspoon each of salt, xanthan gum (optional) and guar gum (optional). Blend until very smooth and refrigerate, preferably overnight, before churning. Churn the ice cream and freeze for at least 4 hours before serving.
michelle picker cooks 