Monday, 1 August 2011

No-Churn Mohito Ice Cream

Inspired by Nigella's no-churn Margarita ice cream recipe I embarked on an experiment. I wanted to try out an ice cream version of my favourite cocktail - the Mohito. If you've never had a Mohito, you are very much missing out. Rum, lime, mint and sugar muddled together with crushed ice and a splash of soda. Bliss. It's an ideal tipple on a hot, languorous day. This dessert is a creamy version of my favourite drink - boozy, tangy and cooling. And it's dead easy. My favourite kind of dessert.


No-churn means no-churn. You can just leave this overnight and by morning you will have a light, easy to serve tub of ice cream. But I'm an anxious mummy, hovering and checking, poking and prodding... and because I was unsure about the method, I have to admit that I did stick a whisk in and whip the mixture a couple of times over the course of the day. You don't have to do this though - it's a low maintenance dessert. Just chuck it in the freezer for 8 hours, then eat.

No-Churn Mohito Ice Cream

Serves 4

250ml double cream
75g caster sugar
Juice and zest of one lime
50ml white rum
Small handful of mint leaves, finely chopped

In a mixing bowl, whisk together the sugar, lime juice, zest and rum, until combined. Add cream and whip until thick but not stiff. Fold in the finely chopped mint. Put mixture into an airtight container and freeze for 8 hours or overnight. Because of the alcohol, this ice cream won't freeze too solid so you can serve it straight from the tub. Serve with a little lime zest and a sprig of mint.



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