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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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,366kJ/ 328kcals
Fat
22g
Saturated Fat
14g
Carbohydrates
30g
Sugars
28g
Fibre
0g
Protein
2.2g
Salt
0.1g
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