WWW.FOODHEAVENMAG.COM NOVEMBER baking heaven 47
LIAM CHARLESThe recipes on pages
45-47 are taken from
Second Helpings
by Liam Charles,
published by Hodder
& Stoughton (£22).1RFKXUQEXW¿UP
NH\OLPHSLH
SERVES 8
90g (3oz) white chocolate, chopped
800ml (28fl oz) double cream
500g (1lb 1oz) condensed milk
grated zest of 4 limes and juice of 3
300g (10½oz) lime curd
200g (7oz) ginger biscuits, crushed
To finish
100g (3½oz) ginger biscuits,
roughly broken
50g (1¾oz) white chocolate, melted
grated zest of 1 lime
RAPID ICE CREAM1 Melt the white chocolate in a
heatproof bowl over a pan of barely
simmering water (making sure the
bottom of the bowl doesn’t touch the
water) or in a microwave in 20-second
bursts. Let it cool.
2 Whisk the double cream and
condensed milk in a bowl until the
mixture forms soft peaks. Fold through
the melted chocolate, the lime zest and
lime juice gently with a metal spoon
until well combined.
3 Pour half of the cream mixture into
the loaf tin and dot half of the lime curd
on top. Using a skewer or spoon, swirl
the curd through the cream so it is
rippled with streaks of curd, then
sprinkle half the crushed ginger biscuits
over the mixture. Top with the
remaining cream mixture, ripple through
the remaining curd, then top with the
rest of the crushed ginger biscuits.
4 Cover with clingfilm and freeze for at
least 7 hours, or ideally overnight.
FINISHING TOUCHESOnce you’re ready to serve, place the
roughly broken ginger biscuits on top,
squiggle with melted white chocolate
and sprinkle over the lime zest.
I love making ice cream from scratch,
starting with a custard, infusing it
with flavours, cooling it, then
churning it until the cow’s milk
comes home, but sometimes you
need something a little quicker, a lot
easier, bu t jus t as t as t y. So her e we
have it: Key Lime Pie ice cream.
LET’S GOOOO!Liam^ says^ +
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