It’s no understatement to say I love ice cream and I mean really love ice cream. There is always some stashed away in the freezer and in my opinion it really shouldn’t just be limited to summer, it’s never too cold for ice cream in my eyes! I am lucky enough to have a proper ice cream maker and it does make such a difference compared to hand churned ice cream. However, for those of you who don’t have an ice cream maker this is the perfect ice cream for you.
It has a lovely smooth texture and isn’t chewy which I find can happen with a no churn ice cream. For me, ice creams made with condensed milk can often be far too sweet and cloying but the lime juice here really cuts the sweetness and gives a fresh flavour whilst the ginger adds a warm spice. Serve with a squeeze of fresh lime and a ginger biscuit for some extra crunch!
Serves 4
200ml condensed milk
300ml double cream
zest and juice of 4 limes
4 balls stem ginger, finely diced
3 tbsp stem ginger syrup
In a large bowl whisk together the condensed milk and double cream until it forms soft peaks, be careful not to over whip the mixture or you will end up with a grainy ice cream.
Fold in the lime zest and juice along with the stem ginger and syrup. Depending on the limes you may need to add a little more or a little less depending on your taste.
Pour into an air tight container and freeze. This ice cream will keep for up to a week; just take it out of the freezer 10 minutes before you want to serve it to allow it to soften up a little.
Anna cooks, Anna eats 