Fresh lime juice 60ml (about the same for two medium-sized lemons)

Crushed lemon zest Crushed zest of one lime

Sugar 30g

Coarse-grained sea salt 1/4 tsp

Whole milk A 65ml

Whole milk B, chilled 90ml

Light cream, chilled 90ml

Rum/tequila (can be omitted, see tip) 1.5 tbsp

How to Make Lime Sea Salt Ice Cream

Wash the limes and scrape off the grated zest with a wire scrubber (don't scrape the white part), then slice them in half and squeeze out the juice.

Lemons vary in size, just take a square amount.

Add the milk A, sea salt and sugar together in a saucepan. Heat and stir until the sugar melts.

Add the grated lemon zest and lime juice and stir to combine. The milk will partially clump and settle at this step, this is normal.

Add the chilled Milk B, light cream and rum and whisk to combine.

Then cover with plastic wrap and place in the refrigerator to cool down until cool enough to handle.

Then pour into an ice cream maker and blend according to the instructions, until it is roughly the consistency of a thick milkshake. Transfer to an airtight container and continue freezing. Remove from the oven a few minutes before scooping and rewarm. Garnish with a sprinkling of freshly grated lemon zest.

Tips

The wine can be omitted, but if you add it, the flavor will improve slightly and the texture will be softer.