LIME AND CANTUCCINI ICE CREAM CAKE
Since Lime Semifreddo blew our minds so much (quick, easy, and insanely delicious), it’s now at the top of our dessert hit list. And what is so good, you definitely have to do it more often.
Today limes and cantuccini were allowed to play for a change. I also wanted to give the whole thing a slightly more exciting form. A Tupperware box works great – but there must still be room above?! After a short and intense rummaging through the kitchen shelves, I came up with the solution for my feet in the truest sense of the word: a small bright pink silicone baking mold from RICE. I just had to have it back then – because it’s pink and great and I’m a girl. After a long wait on my shelf, the little pink RICE has finally found its purpose: it has become an ice cream cake mold.
Here is the recipe for ice cream cake with lime and catuccini:
Mix 1 can of milkmaid (sweetened condensed milk) with the zest and juice of 8 very juicy limes . It should be about 180 ml of juice. If the limes are not enough, simply top up with a little lemon juice. Whip 1 cup of cream until stiff and fold in.
Crumble 200 g Cantuccini .
Layer the cream mixture and the biscuit crumbs alternately in a mold (or just a Tupperware). Place in the freezer for at least 5 hours until well frozen.
Before serving, remove from the freezer and let thaw for a few minutes. Remove the silicone mold … and be amazed.