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Mojito Ice Cream

Here at Scarlett & Mustard we absolutely love hearing about what our lovely customers make with our products.

Viv from Lancashire shared her wonderful Mojito ice cream with us, made with our Lime & Mint curd.

Deliciously refreshing and a little bit naughty, it makes a very impressive pudding!


  • 200g (7 oz) caster sugar
  • 250ml (8 fl oz) milk
  • 250ml (8 fl oz) double cream, chilled
  • 2 heaped tablespoons of Scarlett & Mustard Lime and Mint Curd
  • 2 tablespoons Caribbean White Rum with Coconut

Method          Prep: 20 mins

  1. In a medium bowl, stir together the milk and sugar until the sugar has dissolved, then stir in the White Rum.
  2. In a separate bowl, whip the double cream until stiff but not grainy. Gently fold the whipped cream into the milk mixture until blended.
  3. Stir in the Scarlett & Mustard Lime and Mint Curd.
  4. Pour the mixture into a 23x13cm (9×5 in) freezer-proof container and cover. Freeze for 3 hours, or until firm.
Posted 03.11.16