INGREDIENTS
600 g Bulla Dollop Thick Cream
⅓ Cup Unsweetened Almond Milk
5 Egg Yolks
⅛ Tsp Green Food Coloring
1 Lime Zest and Juiced OR 2 Tsp Lime Extract
½ Tsp Sugar
METHOD
1 Combine cream and almond milk in a medium microwave safe bowl. Microwave for 2 minutes.
2 Combine all other ingredients in another bowl. Add to heated cream and stir until combined. Microwave for one minute. Stir.
3 Microwave for 30 seconds, stir. Microwave for another 30 seconds, stir.
(Don’t try to do this all in one step or you’ll end up with sweet green scrambled eggs. Trust me on this.)
4 Alternatively you could heat it in a saucepan until thickened but be very very careful not to overcook it.
5 Strain into a chilled bowl to get any lumps out and chill overnight in the fridge or in the freezer for 15-20 minutes until cold.
6 Add to ice cream maker, following manufacturer instructions, and then eat soft or freeze until firmer.
