Tag Archives: Condensed milk

Lime Ice Cream

21 Monday Aug 2023

Posted by in Sweet Things, Vegetarian

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Cool and sharp and rich. This ice cream satisfies on all requirements, as well as only having three ingredients and not needing an ice cream making machine. If you plan to make ice cream at home the only equipment I recommend buying if you don’t have them, are a couple of small metal loaf tins. Ice cream will freeze much faster in metal than plastic, and the smoothness of ice creams and sorbets relies on it freezing into very small crystals, which means you either have to freeze your mixture very fast or keep it moving to stop large crystals forming – or both.


My little tins measure 8 x 13 centimetres and are 5 centimetres deep. This recipe will make two tins full. Put the tins in the freezer to be chilling down before you start the recipe.

This amount makes 8 – 12 portions depending on how generous you would like them to be.

Juice and zest of 175 grams unwaxed limes

400 grams condensed milk

350 ml fresh thick cream

Measure the condensed milk into a bowl and then grate in the zest from the limes.

Juice the limes and add this to the condensed milk. Stir thoroughly. This will make the milk thicken.

In another bowl beat the cream until thick.

Fold the cream into the lime mix.
Spoon into chilled containers lined with cling film and freeze in the coolest part of your freezer.

Enjoy with a little lime sherbert sprinkled over. There is a recipe for the sherbert on this blog, just put the name in the search box.

Hazelnut Toffee Tart

21 Friday May 2021

Posted by in Sweet Things

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I often end a meal with just fresh fruit, but sometimes there’s an urge for something quite sweet, not a big portion, but a mouthful or two of delicious sweetness, and this set of super easy desserts fits the bill. They all have a biscuit base, topped with a caramel toffee made by boiling tins of condensed milk to which chopped nuts are added.

If you have not come across this way of making a toffee before it’s, as I have already said, very easy, if a little disconcerting. You take the labels off your tins of condensed milk, and without opening or piercing them, put them in a pan with enough boiling water to cover and simmer them for three hours. If the water level gets below the top of the tins during cooking just add some boiling water. It’s three hours simmering wether the tins are the small or the larger size. I usually boil three of the small, 400 gram tins together. Let them cool for several hours in the water in which they have cooked. The caramel, being in tins will keep indefinitely of course, so it’s a good standby to have in the cupboard. Even an open tin will keep for several weeks. Shall we slide quickly past the reason being the high sugar content of the toffee…..

When you get to opening your tin you will find a thick caramel that holds its shape and can be spread onto a biscuit base. My favourite tart is to mix chopped nuts into the toffee before spreading it onto the biscuit layer, then decorate the top with whole or half nuts. I’ve made this with Pecan nuts and with Hazelnuts, both are very good. You can also put the a neat toffee layer onto the biscuits, then top that with banana slices and whipped cream for a Banoffee Tart.

The little tart pictured is made in a 10 cm wide loose based tin, which makes 6 my size mini portions or 4 larger ones.
For a 15 cm wide tart tin double all the amounts in the recipe.


60 grams biscuits – finely chopped in a food processor

20 grams butter

200 grams toffeed condensed milk

100 grams hazelnuts

Just in case you have never made a biscuit base, melt the butter in a pan over a low heat, add the biscuits and mix well.
Tip into the tart tin and spread into an even layer, tamp down firmly with either your fingers or something flat. Put to cool in the refrigerator.

Cut enough hazelnuts in half to decorate the top of the tart, then roughly chop the rest.

Mix with the toffee, then once the biscuit base is cooled, spread over this in an even layer, and then decorate with the hazelnut halves.

That’s it! Serve with fresh cream.