No-fuss, no-churn, no-of-course-it’s-not-good-for-you-exactly: lime ice cream
So simple it barely deserves a whole blog post, but so good that – yes it does.
It’s this easy to make delicious ice-cream in many flavours – I’ve made coffee, lemon, vanilla and with added berries so far. Today, it’s this lovely lime ice cream, and this is how you make it.
Oh and regarding the ‘not exactly healthy’ claim … well, you only need a spoonful each, and you’re unlikely to eat it every day, so everything in moderation, right?
600ml double cream
397g tin condensed milk (and WHY is it sold in such a strange volume? why not 400g?)
zest of a lime
juice of half a lime (don’t be tempted to add more as it is likely to curdle)
4 or 5 drops doTerra essential oil of lime (optional)
And then you just put all the ingredients into a big bowl …
… and with an electric whisk, whisk for about ten minutes until it is gorgeous and airy and fluffy and thick.
Scoop and pour into a plastic tub, cover and leave in the freezer to set.
Bring out of the freezer and into the fridge perhaps 20 minutes before serving. I like to serve it with a little squeeze of fresh lime and some flaked hazelnuts toasted in a hot dry frying pan.
Let me know what other flavours you try as I guarantee that once you’ve made it once you’ll be hooked on this simple easy ice cream!