As you know I recently took on a challenge set by the folks at Mackays to come up with recipes incorporating their lovely jam. But it doesn’t stop at jam, oh no, I got my mitts on their delectable curds as well. Lemon curd has been a favourite of mine since childhood but I have not had much to do with its cousin Lime Curd.
The first challenge was to keep enough of the lime curd for this recipe as it seemed to go down very well on toast for the whole family. I managed to salvage most of the jar to try my hand at adapting an ice cream recipe by Nigella Lawson.
This is not a recipe for anybody who gives a monkeys about the current state of their arteries, this is hard core indulgence.
It was, as so many of the recipes I attempt are, very easy. It is almost impossible not to help yourself to several dollops of condensed milk along the way which is just an added bonus as far as I am concerned. condensed milk could surely corrupt the most upright of healthy citizens – evil and inspired in equal measures.
I miraculously managed to keep this ice cream in the freezer until a girls lunch chez Grumbling Tummy. It is extremely tasty and extremely rich. We had it with strawberries which was perfect as you only need a little of this ice cream to satisfy your sweet tooth.
- 300ml double cream
- 200g condensed milk
- 140g Mackays lime curd
- Whisk the cream and condensed milk until it forms soft peaks
- Gently mix in the lime curd – aiming for a ripple effect
- Pour/spoon into a container
- Freeze for at least 4 hours
Mackays are a family run business, started by the Mackay brothers in 1938. The family still stay true to their traditional values, using steam heated copper pans. The soft fruit that they use hails from Scottish fruit farms whilst the famous oranges from Seville make their fantastic marmalade.