NO-CHURN, LIME AND GINGER ICE CREAM

ingredients | serves 8 (makes 800ml) | time 15 mins + freezing

175g condensed milk • 2 unwaxed limes, zest and juice • 5 balls stem ginger, roughly chopped, plus 75ml syrup from the jar • 300ml double cream

step 1

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

step 2

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

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