No-churn lime & ginger ice cream

Name: No-churn lime & ginger ice cream
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 175 g condensed milk; 2 unwaxed limes, zest and juice; 5 balls stem ginger, roughly chopped, plus 75ml syrup from the jar; 300 ml double cream

Sandwich a scoop of this easy-to-make ice cream between two dark chocolate-dipepd ginger biscuits for a refreshing summer treat.

Makes about 800ml

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Serves8
CourseDessert
Prepare15 mins
Cook-
Total time15 mins
Plusfreezing

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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

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.