Recipes
HOMEMADE GINGER CRUNCH & LIME “NO CHURN” ICE CREAM
Ingredients
2½ cups cold heavy whipping cream
1½ tins condensed milk
¼ cup cold milk
1 tbsp vanilla essence
6 – 8 ginger biscuits
½ tsp grated lime zest
2 tbsp lime juice
Caramel Sauce
Directions
- Place the cookies in a sealable bag and crush into smaller pieces. Set aside.
- Mix together the milk, condensed milk and vanilla essence in a bowl. Add the lime juice and the lime zest.
- Whip the heavy cream until stiff peaks form. Do not overbeat. Fold the condensed milk mixture in parts into the heavy cream.
- Pour into a container, cover and place in the freezer. After approximately 2 hours, stir in the biscuit pieces. Drizzle a few spoonfuls of caramel sauce over the ice cream and gently mix in.
- Smooth the top and leave to freeze thoroughly for at least 4 hours or overnight.
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