Honey & lime ice cream
Indulge in a bowl of honey and lime ice cream for dessert. The sweetness of the honey pairs beautifully with tangy lime. Top with lime zest and raspberries
- Serves: 6 persons
- 600ml double cream
- 397g can condensed milk
- 3tbsp honey
- 3limes, 2 zested, all juiced
- 60ml gin
- 150g raspberries, to serve
Step 1Whip the cream until it just starts to thicken, then lightly whisk in the condensed milk, honey, most of the lime zest, all the juice and the gin.
Step 2Pour into a shallow container and freeze until firm, about 3-4hrs or overnight. You won’t need to stir the cream as it sets – the gin stops it from freezing solid.
Step 3Take the ice cream out of the freezer 10 mins before serving to soften slightly. Top with the remaining lime zest and the raspberries to serve. Will keep frozen for two months.