The Edinburgh Festival is in full swing and the Bank Holiday weekend only moments away, but how better to celebrate our British Summer than to have a go at making our Festival Blackcurrant Ice-Cream in your own kitchen!  Our new ice-cream recipe is made with our deliciously rich Blackcurrant Gin Liqueur which has been popular drink with our customers ever since we opened up first shop in Edinburgh in 2004.  A few months after we stocked it, it won Gold at the prestigious UK Speciality Food & Drink awards, giving rightful credit to its highly skilled producers Colin and Phyllis Hingston.  A little known gem of our store, it has been surprisingly delicious ever time we have tasted it since. No wonder then that it makes a very delicious ice-cream!  This recipe was invented by my Wife and is wonderfully simple:

Ingredients:
500g washed blackcurrants
150g sugar
600ml double cream
60ml Blackcurrant Gin

Stew the blackcurrants with the sugar and 3 or 4 tbsps water until the fruit is soft. Puree them, then sieve out the seeds and allow to cool. Stir in the double cream and our Blackcurrant Gin. Chill the mixture in the fridge for 30 minutes then churn in an ice-cream maker for 20 to 30 minutes.  (Sneeky tip:  If you don't have an ice cream maker then you can very simply whisk our Blackcurrant Gin into softened real dairy vanilla ice cream, just don't tell your guests!).  Have a great party!

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