Lime & Mint Curd Mojito Ice Cream

Ingredients

200g caster sugar

250ml milk

250ml double cream, chilled

2 heaped tbsp Scarlett & Mustard Lime & Mint Curd

2 tbsp Caribbean White Rum with Coconut

Method

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 & Mint Curd.
4. Pour the mixture into a 23x13cm freezer-proof container and cover.
5. Freeze for 3 hours or until firm.

Products Used In This Recipe

• Lime & Mint Curd