Margarita cheesecake ice cream

You may have heard that the UK is in the grip of a heatwave. It's not quite as hot as the infamous summer of 1976 (mention the weather in front of any British person over the age of 45 and they start to tell you about the summer of '76) but weeks of high 20s temperatures and very little rain have meant that there's barbecuing and grilling and salads and not a lot of other cooking going on.

But I did make this rather good dessert over the weekend.

It relies on the booze to stop it from freezing hard, so if you don't like to consume alcohol this really isn't for you.

Margarita Cheesecake Ice Cream (it's rich, makes lots)

1 x 397g can of full-fat condensed milk
300g cream cheese
2 limes
3 tbs tequila
3 tbs Cointreau or triple sec
300ml double cream
Shortbread biscuits, to serve

In a large bowl, using an electric whisk, beat together the condensed milk, cream cheese, grated zest and juice of the limes and the alcohol until smooth. Add the cream and whisk until soft peaks form. Scrape into a freezer-proof container and freeze overnight. Serve with a shortbread biscuit on the side. I'd have crumbled them up and mixed them through, but Paul really hates those sorts of bits in his ice cream.