SCREWBALL ICE CREAM RECIPES

Steps:

• Soak the gelatin leaf in a bowl of cold water.
• Combine double cream, milk and vanilla extract in a pan and bring to a simmer over a medium heat, stirring constantly and checking that the mixture doesn’t boil.
• When the mixture reaches simmering point, retrieve the gelatin from the water, squeeze excess water out (and discard) and add to the saucepan.
• Once the gelatin has dissolved, add the sugar.
• Continue to cook until the mixture starts to thicken a little.
• Once the mixture has thickened sufficiently to coat the back of a spoon, remove from the heat and pour into a bowl to cool and then refrigerate for an hour.
• After chilling, whisk for 5 minutes using an electric whisk at full power.
• Decant into ice cube trays and place in the freezer to set solid.Note: it’s very difficult to remove the set ice cream from regular plastic trays. We found ice cube bags the easiest but silicone ice cube trays may also be OK.
• Once the cubes have frozen solid, remove and place into a (powerful) blender or food processor and blitz until reduced to a frozen paste.
• Transfer into a piping bag and pipe into cones or serving dishes.
• Add a bubblegum ball to each serving.

Steps:

• Fill cup with hot chocolate, add Skrewball Whiskey and garnish top with fresh whipped cream.