Ad

For the lime-macerated strawberries

Nutrition: Per serving

  • kcal675
  • fat36g
  • saturates22g
  • carbs72g
  • sugars72g
  • fibre2g
  • protein14g
  • salt0.6g
Ad

Method

  • step 1

    Pour the double cream into a large bowl and add the vanilla extract. Whip to soft peaks using an electric whisk, about 2-3 mins. Set aside. Pour the evaporated milk into a different bowl and whisk until slightly thickened. Pour the condensed milk over the evaporated milk and fold it in. Gently fold in the double cream mixture, then pour into a 3-litre lidded container or loaf tin. Put in the freezer for at least 6 hrs or overnight. Will keep frozen for up to two months.

  • step 2

    When the ice cream is set, make the lime-macerated strawberries. Put the strawberries in a large bowl with the lime zest, juice and icing sugar, and mix together well. Leave for a few minutes before serving with the ice cream.

Recipe from Good Food magazine, May 2023

Ad

Comments, questions and tips (4)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3 out of 5.2 ratings

kerry.hullett63680

Everything thickened as per recipe and mixture was smooth when placed in freezer - however there was some separation and it was only partially frozen despite 8 hours in freezer

sarahsjmmoore@icloud.com

This is a bit weird. The evaporated milk doesn’t seem to thicken at all so when you add the condensed milk and the whipped cream, the condensed milk sinks and it’s impossible to fold in the cream…

It’s very sweet (needs the strawberries) but delicious - just doesn’t seem to mix properly.

bc.photo84

All ingredients are shown as mg on the tins not ml.

jankearton

To make this in an electric machine should I omit the whipping of the double cream?

Ad
Ad
Ad