Mexican guacamole
Prepare this guacamole just before serving so it's super fresh. You can serve the guacamole with an avocado stone in the centre to add an extra Mexican touch
Tres leches ice cream with strawberries
- Preparation and cooking time
- Prep:
- plus at least 6 hrs chilling
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 150ml double cream
- 1 tsp vanilla extract
- 350ml evaporated milk
- 350ml condensed milk
For the lime-macerated strawberries
- 230g strawberries, hulled and sliced
- 1 lime, zested and juiced
- 3 tbsp icing sugar
Method
- STEP 1
Pour the double cream into a large bowl and add the vanilla extract. Whip to soft peaks using an electric whisk, about 2-3 mins. Set aside. Pour the evaporated milk into a different bowl and whisk until slightly thickened. Pour the condensed milk over the evaporated milk and fold it in. Gently fold in the double cream mixture, then pour into a 3-litre lidded container or loaf tin. Put in the freezer for at least 6 hrs or overnight. Will keep frozen for up to two months.
- STEP 2
When the ice cream is set, make the lime-macerated strawberries. Put the strawberries in a large bowl with the lime zest, juice and icing sugar, and mix together well. Leave for a few minutes before serving with the ice cream.
