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In our constant quest to bring you as many different and fascinating cocktail recipes as we can with not always the most obvious ingredients (!), this time we thought we would bring you various suggestions to try which include ice cream! Always a favourite thing to indulge yourself with – after chocolate of course! We hope these fab ideas will help you chill out over the summer months with your friends - or not as the case may be with our very changeable weather here in the UK! So, why not just chill out with the coolest of cocktails – in every sense of the word!

Whilst testing out some of the cocktail recipes – it’s a hard job but here at in-the-spirit but we will go to any lengths on your behalf! - the team got to wondering where ice cream first came from. Here’s the history bit…

There seem to be several possibilities recorded as to the origins of ice cream making - although not all of the stories have been verified. The earliest records of anything like ice cream being produced was from China in the 1st century where buffalo, cow and goats’ milk was heated and then allowed to ferment. This was then mixed with flour to thicken the mixture and then camphor was added for flavour and it was refrigerated before being served.

Freezing in those days was achieved by mixing salt with ice – this reduces the freezing point and it was then possible to achieve temperatures below -14°C. It is unknown who discovered this process but it is thought to be the Chinese. The process of ice ream making did not arrive in Europe until the 16th century. By the 17th century the Italians had moved on from making water ices (or sorbets) to making ices with sweetened milk – particularly in Naples.

The first record of ice cream in the UK was believed to be at a Royal Banquet held at Windsor Castle in 1671 by King Charles II where only the guests at the King’s own table had a plate of “iced cream” because it was considered so rare and unusual.

During the 19th century the production of ice cream was made easier by the introduction of a machine in the 1840’s. It consisted of a wooden bucket which was filled with an ice and salt mixture and had a rotating handle. There was a central metal container containing the ice cream was surrounded by the ice and salt mixture. The churning made ice cream with a smooth texture. The key ingredient of ice cream making was to have enough ice. Before refrigerators were invented, ice blocks were imported for countries such as Norway and Canada and brought into central London and other major ports – travelling into the centre of the cities on the canal networks – to be stored in ice houses. From these ice houses it was then sold to ice cream makers.

In London a man called Carlo Gatti arrived in 1847 from the Italian speaking area of Switzerland and began selling refreshments from his own stall. Historical documents show that Mr Gatti bought ice cut from Regent’s Canal under the terms of a contract with the Regents Canal Company.

Mr Gatti also owned ice wells (sometimes referred to as ice houses) where ice and other food items were stored. He was registered as an “ice merchant” during the 1860’s when his first shipment of 400 tons of ice from Norway was recorded. The readily available ice stored in his ice wells allowed Mr Gatti to make ice cream in larger quantities and he was also thought to be the first ice cream maker to sell to the ordinary man and woman who had previously been unable to afford such a luxury. Some of the London ice wells remain – the most well known is in New Wharf Road near Kings Cross station. This is home to the London Canal Museum and it also features many exhibits showing the history of ice cream making and selling in Victorian London.

So after the history lesson to give you the lowdown on some of the stories as to where ice cream originated from – what about some cocktail recipe ideas including ice cream? We have various suggestions that you might have not thought about whether you prefer fruity, minty or nutty flavours we hope the following suggestions have something for everyone!

Banana Boat

Banana BoatThis is a lovely blend of white rum (such as Bacardi) together with De Kuyper Crème de Bananes and De Kuyper Crème de Cacao White. You could use Crème de Cacao Brown but don’t forget it will then look a light brown chocolatey colour – although the overall taste will be the same! Blend all these ingredients together with 2 scoops of vanilla ice cream for this delicious creamy banana flavoured cocktail.

Lemon Chiffon Pie

Lemon Chiffon PieMaybe you prefer a tangy taste to your cocktail? So a Lemon Chiffon Pie cocktail might be more your thing? This is a fruity mixture of white rum and De Kuyper Crème de Cacao White and vanilla ice cream all mixed together in a blender with a shot of freshly squeezed lemon juice for the tasty citrus flavour.

Road Runner

Road RunnerWell we’ve had fruity flavours – so how about nutty flavours? The Road Runner cocktail includes vodka, Disaronno Amaretto mixed with coconut cream, single cream and ice cream. How’s that for a maxed out creamy cocktail with a hint of nuttiness flavour from the Disaronno and the coconut cream? Lush!

Frozen Springbok

Frozen SpringbokLast but not least how about trying our Frozen Springbok recipe? This was a result of some cocktail experimenting when the traditional South African Springbok recipe of Amarula Cream and De Kuyper Crème de Menthe (green) which gives a distinctive minty flavoured creamy cocktail. By adding a couple of scoops of vanilla ice cream and mixing all the ingredients in a blender with crushed ice – you get the ultimate minty flavoured slushy ice cream cocktail.

in-the-spirit recommends drinking cocktails in moderation.


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