Considering how many steps there were in making my Vanilla Ice Cream (and the ice cream maker that you’d need), I’m almost embarrassed at how absurdly simple this recipe is – dump everything in a bowl, whisk briskly for a few minutes, and freeze. No custards, no churning.
- 1/2 cup lime juice (I had to squeeze 9 extremely churlish limes, but Nigella says it’s also perfectly fine to use lime juice out of a bottle.)
- Zest from 3 limes (opt.; obviously leave this out if you’re using bottled lime juice.)
- 2 tbsp Tequila
- 3 tbsp Cointreau or Triple sec
- 150g icing sugar
- 2 cups double/whipping cream
Note: I didn’t have Cointreau or Triple sec, so I added 1 teaspoon of orange essence and added another tbsp (or two) of Tequila. The Tequila is not replaceable in my book.
Step 1: Add all ingredients into a large bowl. Whisk until the mixture resembles a thick milkshake.
Step 2: Decant your ice cream into an airtight container and chuck it in the freezer overnight.
I’d recommend tasting your ice cream as soon you’ve whisked it up so you can add more lime juice *koff alcohol* to suit your taste.