- 1 cup milk
- 1 cup sugar
- 1 cup cream
- 2 limes
Stir the milk, sugar and cream together until the sugar is dissolved. Pour into a fridge tray and freeze until mushy. Then add the grated rind and juice of the two limes and beat well.
Freeze again for two hours and then beat again. Then freeze until firm.
Serve in small bowls.
Cook’s tip: You can also use 2 lemons instead of the limes. The original recipe is by Phillippa Cheifitz, and adapted by Sumien Brink.