Servings: 4-6, makes 1L
Preparation: 15 minutes, plus 6hrs freezing
Cooking time: 0 minutes
Ingredients
4 cubes of Naked Rivals lemon juice, thawed 165g (¾ cup) caster sugar 30g (1 tbs) honey ¼ tsp salt flakes 300ml thickened cream 185g (¾ cup) milk 150g crushed ginger biscuits
Method
- In a large bowl, whisk together the lemon juice, sugar, honey and salt.
- Add the cream and milk and whisk until thickened and a little aerated.
- Transfer the mixture into a loaf tin and cover tightly with aluminium foil. Freeze for 6 hours, whisking or stirring every now and then to break up the ice crystals. Return to the freezer until firm.
- To serve, scatter half the crushed biscuits over the ice cream. Scoop into bowls and sprinkle with extra crushed biscuits.
Handy Tip:
Cover with foil and store ice cream in the freezer for up to 1 month.