A dear foodie friend of mine sent me a link last week to Nigella’s no churn margarita ice cream. He said that it looked like his kind of ice cream and I have to agree! Booze and food are two of my favourite things in the world and putting them together is always a marvellous combination. I needed to make this ice cream with a touch of speed but found my liquor cabinet lacking the essential Tequila. However I am never without the ingredients for my favourite cocktail on earth. Enter the caipirinha.
A caipirinha is the national cocktail of Brazil. It is made with cachaça, lime and sugar. I find myself the owner of some exceptional cachaça thanks to my Brazilian father in law. I made a severe dent in Brazil’s stock of cachaça when visiting in September last year. Lordy they are delicious and sipping them on a beach in Rio makes them taste even better. So out with the margarita and hello caipirinha ice cream!
I have tweaked this recipe and have also been a bit more heavy handed than Nigella with the hooch. This ice cream is delicious and super rich so this will serve at least 8 people. Best part is- no churning needed so if you do not own an ice cream machine you don’t have to feel left out!
Caipirinha Ice Cream
- 50ml Cachaça
- 30ml Grand Marnier
- 125ml lime juice
- zest of 5-6 limes
- 150g icing sugar, sifted
- 500ml double thick cream
Zest and juice the limes. Depending on how big and juicy they are- I used about 6. Place the lime juice along with the cachaça, Grand Marnier and icing sugar in a bowl. Whisk to dissolve the sugar.
Add the double thick cream and the lime zest and using an immersion/stick blender, blend until the cream begins to thicken. You don’t want stiff peaks, just very luxurious thick cream.
Place into an airtight container or cling wrap something like a loaf tin and freeze overnight.
Serve with a caipirinha on the side.