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.