This recipe is wonderfully simple and does not require an ice-cream maker. It’s all about mixing and freezing! The zesty lime and sweet honey create a refreshing flavour that’s both invigorating and satisfying. Serve after dinner as a palate cleanser or even as a frozen treat on a sunny afternoon.
Ingredients:
- 600ml double cream
- 397g tin condensed milk
- 3 tablespoons honey
- 3 limes, 2 zested, all juiced
- 60ml gin
- 150g raspberries, to serve
Method:
In a large bowl, whisk together the double cream and condensed milk until well combined.
Whisk in the honey, lime zest and lime juice until fully incorporated.
If desired, add the gin to the mixture and stir through. The gin is optional but will help prevent the ice cream from freezing too hard.
Pour into a freezer-safe container and freeze for at least 4 hours or until firm.
Before serving, allow the ice cream to come to room temperature for a few minutes to soften it slightly and make it easier to scoop.
Serve the ice cream with fresh raspberries on top for a burst of colour and flavour.
