Chilli and Lime Ice Cream (without Ice-cream Maker!)

I love growing chillies, and at the end of the year I often end up with loads pickled, turned into sauces, frozen and dried. Here's another way of using them, but this time for something sweet.

This is a really, simple but delicious ice-cream. The heat of the chillies, mixed with the coolness of the ice-cream and sweetness of the sugar and sourness of the lime, make a combination that is delicious and complex on the palette, but super easy to make. Again, you absolutely don't need an ice-cream maker.

You will need -

• Zest and juice of 2 limes
• 2 red chillies (I tend to use homegrown Superchillies, but experiment with some you like the heat of)
• 200g (7oz) golden castor sugar
• 100ml (3fl oz) water
• 500ml (1pint) double cream

Equipment -

• Food processor
• Citrus juicer
• Grater
• Fork
• Mixing bowl
• Freezer proof tupperware

In the food processor, blend the lime zest, lime juice, chillies, sugar and water. Blend this until the chilli is finely chopped and the sugar is all mixed in.

In the mixing bowl, lightly whip the cream with a fork, until its sloppy.

Empty the contents of the food processor and bowl into the freezer proof tupperware. Place in the freezer.

After an hour, go to the freezer and take out the tupperware. Using a fork, break up any ice crystals that have formed in the ice-cream. Replace the lid, and pop it back in the freezer.

Repeat this, every hour or so until it is completely frozen (normally around 4 hours). Also don't worry if you don't remember to do this. I've done that with a couple of batches, and its has still turned out delicious.

After its all frozen, you can eat the ice-cream. Serve it piled high, with a wedge of lime on the side.

And, if you don't manage to eat it all in one go, well, it'll be fine in your freezer for up to 3 months.