A taste you can cheers to, this delicious and tart passionfruit ice cream experience is delectably crafted with gin and orange-soaked watermelon pieces.
Crack 2 egg yolks into a stainless-steel bowl and set aside.
In a double bottom saucepan bring the cream to boiling point, then add the glucose, stirring until the glucose has dissolved.
Pour the hot cream over the eggs, and whisk until the mixture is smooth.
Add the Gippsland Dairy yogurt to the mixture and whisk until silky smooth in texture. Rest in the fridge until the mixture is cold (12 hours recommended for better texture of the final product).
When the mixture has cooled down, add into the Cuisinart ice cream maker and press “ON”. One batch will take 15 to 20 minutes.
Dice the watermelon into small cubes, mix with the orange peel and gin.
Let it macerate for at least 6 hours.
Serve with Passionfruit Gippsland Dairy ice cream.