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Whip 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.
Pour 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.
Take 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.