No-churn lime & ginger ice 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
- Prepare15 mins
- Total time15 mins
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- 175g condensed milk
- 300ml double cream
- 2 unwaxed limes, zest and juice
- 4 balls stem ginger, roughly chopped, and 50ml of syrup from the jar
Put all the ingredients in a blender 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.
Typical values per serving when made using specific products in recipe
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Quantity of Essential Double Cream in trolley 0
Price per unit66.7p/100ml
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Quantity of Cooks' Ingredients Unwaxed Limes in trolley 0
Price per unit45p each