I had a load of limes left over from making mini lime yoghurt loaf cakes – I had needed lots of the zest but not the juice; so seeing as the weather has been quite warm and sunny recently I decided to put them to good use in some ice cream. I’ve also been given a new (secondhand, slightly battered…) ice cream maker – one of the ones where you don’t need to pre-freeze the bowl, so now I can have ice cream on a whim, without having to remember to put the bowl in the freezer the day beforehand!
This is so ridiculously simple to make that it is a stretch to even call it a recipe…It almost feels like cheating to devote an entire blog post to it. What it lacks in complexity however, it makes up for in flavour; to be able to create something so delicious with such speed and ease is a marvel. It is a simple matter of whisking the ingredients together and freezing it. As with most ice creams, it is best frozen in an ice cream machine; however, condensed milk based ice creams like this do lend themselves better to being frozen without a machine. If you do choose to freeze it sans machine then make sure that you give it a really good whisking when you mix the ingredients together to incorporate some air into the cream to help stop it from freezing solid.
The ice cream is perfectly smooth and creamy, with a tangy, refreshing lime flavour; I have specified in the instructions to use between 120 and 150ml of lime juice – use 120ml for a slightly less in-your-face lime flavour, and up to 150ml if you want it to be intensely limey and a little less sweet. To take this from being simple lime ice cream to key lime pie flavoured ice cream, simply stir in some roughly crushed digestive biscuits (graham crackers) once the ice cream has finished churning. It is also delicious served with chocolate sauce, in which case it is reminiscent of the classic chocolate lime sweets that I used to love.
Lime Ice Cream
- 300 ml (1 + 1/3 cups) double (heavy) cream
- 200 ml (1/2 + 1/3 cup) full fat milk
- 397 g (14 oz can) sweetened condensed milk
- 120-150 ml (1/2 cup to 1/2 + 1/8 cup) freshly squeezed lime juice (3-4 limes)
- Whisk together the cream, milk, condensed milk and 120ml of the lime juice in a large bowl until smooth. Taste, and add more lime juice as required.
- Cover the bowl and chill for at least a few hours until very cold then freeze in an ice cream maker according to the manufacturers instructions.