Lime Cheesecake Ice-cream

recipe

Lime Cheesecake Ice-cream

No comments

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

Ingredients

4 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

Serves: 6 Preparation: 15 Cook Time: 5 Total Time: 20min

Directions

More recipes like this

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.
Cut the limes in half and squeeze out the juice into a small saucepan.
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.
Heat gently, stirring until the sugar has dissolved. Whisk the hot syrup into the milk until fully combined.
Carefully fold in the fromage frais and quark and pour into a plastic freezer container. Cover and freeze for hours until firm.
Remove from the freezer minutes before serving. Serve scoops per serving sprinkled with the crushed ginger biscuits.