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    No-churn, lime and ginger ice cream

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    No-churn, lime and ginger ice cream

    • Preparation time: 15 minutes, plus freezing
    • Cooking time: 0 minutes
    • Total time: 15 minutes, plus freezing

    Serves: 8 (makes about 800ml)

    Ingredients

    175g condensed milk
    2 unwaxed limes, zest and juice
    5 balls stem ginger, roughly chopped, plus 75ml syrup from the jar
    300ml double cream

    Method

    1. Put all the ingredients in a blender with a pinch of fine salt and whizz at high speed for 1-2 minutes, just until the mixture thickens. Pour into a 1 litre ice cream container and freeze for at least 4 hours or overnight. Allow to soften in the fridge for 10 minutes before scooping. The ice cream will keep in a container in the freezer for up to 3 months, but the flavour will be brightest and best in the week after making. It goes very well with tropical fruits such as mango and passion fruit.

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    This recipe first appeared in Waitrose & Partners Food, March 2019 issue. Download the Waitrose & Partners Food app for the full issue

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