You can add any flavours you wish, but beware, the freezer dulls flavour.
So have a little taste of the unfrozen mixture and even if it tastes strong, add more fruit/jam/curd. You’ll thank yourself for it later.
Holly Bell’s Lime and peach no-churn ice cream:
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600mls double cream
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2 tbsp vanilla extract
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410g tin peach slices in syrup
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397g condensed milk
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Zest of 3 limes/200g lime curd
Method:
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Whisk the double cream and vanilla extract to stiff peaks.
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Drain the peaches and blitz in a food processor with the blade attachment into pureed.
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Add to the double cream along with the condensed milk and lime zest/curd. Whisk lightly until combined and freeze in a large container with a lid for 24 hours.
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Be sure to leave a 1cm gap at the top of the container to allow the ice cream to expand.
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For easier scooping, leave for 5 – 10 minutes in the fridge beforehand.
NB: This can be made in a traditional ice cream maker if you prefer.
READ: Recipes From A Normal Mum: ‘My child has imposed an eat clean diet on himself’
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