Inspired by Nigella’s No Churn Margarita Ice Cream I set about making a rum based alternative as tequila seems to affect me much as I imagine drinking drain cleaner would. For this mojito ice cream, I reduced the amount of cream to 300ml and made it up to 500ml with 200ml whole milk to make it lower fat and used my ice cream maker but if you don’t have an ice cream maker, omit the milk and use 500ml double cream then whip all the ingredients together before freezing overnight as Nigella suggests. I chill the ice cream maker bowl for at least 48 hours before churning.
Mojito Ice Cream
Ingredients
125ml lime juice (approximately 4 limes)
50ml white rum (I used Havana Club 3 year old rum)
1 tsp finely chopped fresh mint leaves
30g light brown sugar
120g icing sugar
300ml double cream
200ml whole milk
Mix the lime juice, rum, mint and sugars together and chill for at least 15 minutes to infuse the flavours.
Combine the chilled mojito syrup with the cream and milk. Pour the mixture into your ice cream maker and let the machine do its magic as per the instructions.
Transfer to a freezer proof container and freeze for 3-4 hours before serving. This ice cream does not need softening before serving as the alcohol prevents it from freezing solid.
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