You wouldn’t guess from the taste of it, but this heavenly cheesecake ice cream is a piece of cake to make and requires little to no culinary skill. All you have to do is mix condensed milk, double cream and the lemon and lime juices together, before giving it a good whisk – and you’ll have yourself and the family a sweet, delectable ice-cold treat, ready in time after dinner!
This recipe is featured in Nigella Lawson’s new BBC show which focuses on her favourite recipes for home-cooking. Nigella’s Eat, Cook, Repeat, premieres in Singapore on Monday, 16th August at 7.00pm, on StarHub channel 432 and BBC Player.
- 175 g condensed milk
- 250 g double cream
- 1½ tbsp lemon juice
- 1½ tbsps lime juice
- 3 tbsp advocaat
- 400 g frozen cherries
- 50 g caster sugar
- 3 tbsps lemon juice
- 60 ml Kirsch
To make the ice cream, stir the condensed milk into the cream and whisk until soft peaks form, then carry on whisking as you add the lemon and lime juice and the advocaat. Spoon into 2 x 500 ml tubs and freeze for 6 hrs or overnight. Remember to take it out of the freezer 10-20 mins before serving.
To make the cherries jubilee, put the frozen cherries, sugar and lemon juice in a wide, heavy-based saucepan, put the lid on and cook for 3 mins over medium–low heat, then remove the lid and carry on cooking gently until the cherries are hot, and have exuded a pool of deep red juice.
Now for a spot of flambéing. Turn off the heat under the pan, measure out the kirsch or your chosen liqueur and then put the bottle safely away from the hob. Throw the liqueur into the pan and quickly, using a long match and standing at arm’s length, set fire to the surface where you’ve just added the alcohol, and swirl the pan. It will flame only briefly, but when the last of the fire has flickered out, pour the cherries and their juices into a heatproof bowl, and let people spoon this over ice cream.
Text: Nigella Lawson