Lime ice cream (frozen into lime skins) adulterated from Donna Hay
Perfect for hot humid summer nights, these lime ice creams are perfect for dinner parties because you can whip it up hours before hand. It takes 5 minutes and you don’t need an icecream maker either. Just beat the ingredients, pour into the limes cut in half and freeze. If that’s too hard you shouldn’t be cooking…
For 6 to 8 you need:
3 cups of fresh cream or vanilla Yogurt
200 ml of condensed milk
2 ½ teasp of vanilla essense
½ cup sugar
pinch salt
juice of 3 limes
Zest of 3 limes
Limes halves for each person
A handful of Shredded coconut
·Zest the limes first
·Then squeeze the juice out
·Then get a knife to remove the flesh, or just scrape it out a bit with a spoon
·Don’t fret, it’s not worth it if you can’t do it properly, it will still taste sensational
·Place the lime halves in a muffin tray so they sit up right and whack them in the freezer while you mix up all that naughty fat and cream.
·Now pop everything else in bowl. Yes, that means the cream, milk, lime juice, sugar, salt, vanilla essense, coconut and zest
·Give it a good old beating until its thick and creamy
·Pour a little bit in each lime half ( lick fingers)
·If you have more icecream left over just pour it in the muffin tray itself
·Pop into the freezer for about 5 hours
·Lick the bowl (the calories don’t count)
·Go and exercise all afternoon to work off all that fat
·Serve with some fresh fruit such as mango or papaya drizzled in lime juice and perhaps a lime leaf for an arty affect.
·Sensational
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