Ok so it’s sort of a pudding cocktail and the most bloody delicious thing ever! This is based on the @seahorse.restaurant ice cream recipe they gave me about 7 years ago and I finally had time to make it. If you have an ice cream maker you really should do this it’s unbelievable, and you don’t have to make a custard, just squeeze a lot of lemons 😁🍋
For 1 SGROPPINO:
2 scoops of lemon ice cream
About 60ml champagne
1tsp black sambuca (optional)
Put the ice cream and vodka in a blender and blitz til smooth then add the champagne and briefly blitz again to make a nice creamy consistency.
Pour into a fancy glass and spoon the sambuca in the centre.
FOR THE ICE CREAM: (makes approx 1 litre)
Finely grated zest of 1 lemon
225g caster sugar
150g freshly squeezed lemon juice(between 4 and 8 lemons depending on their juiciness)
250g double cream
Put the zest, sugar and water into a saucepan, bring to the boil then simmer for a couple of minutes until the sugar has all dissolved into a syrup.
Leave to cool then chill in the fridge.
Meanwhile squeeze your lemons and sieve the juice to remove any pips and pulp.
Once the syrup is chilled add it to the cream and lemon juice and mix together well with a whisk.
Churn in an ice cream machine til frozen and freeze in an airtight container.
It is a wonderful gorgeous ice cream in its own right, and even better made lovingly into a Sgroppino🍹🍦