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Lime Cheesecake Ice-cream

Light evaporated milk forms the base to Rosemary Conley's luxurious creamy dessert. It's very important that the milk is completely chilled overnight in order to achieve the thick foam once whisked

Dish Details:kidclockheart


INGREDIENTS:

lime cheesecake ice cream4 large limes
2 x 170g cans light evaporated milk, chilled overnight
1 vanilla pod
75g caster sugar
225g virtually fat-free fromage frais
115g quark (low-fat cheese)
3 x 90 per cent fat-free ginger biscuits, crushed


PREPARATION:
1. Finely grate the lime zest from all four limes into a mixing bowl and add the evaporated milk. Using an electric mixer, whisk the evaporated milk on high speed until thick and double in volume.

2. Cut the limes in half and squeeze out the juice into a small saucepan.

3. Split the vanilla pod lengthways using a sharp knife. Scrape out the black seeds from the centre and add to the pan, along with the sugar.

4. Heat gently, stirring until the sugar has dissolved. Whisk the hot syrup into the milk until fully combined.

5. Carefully fold in the fromage frais and quark and pour into a plastic freezer container. Cover and freeze for 4?5 hours until firm.

6. Remove from the freezer 10 minutes before serving. Serve 2?3 scoops per serving sprinkled with the crushed ginger biscuits.


PREP/COOK
INFORMATION:

Prep time: 15 minutes
Cook time: 5 minutes
Serves: 6

Source: Eat Yourself Slim Rosemary Conley

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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