The backstory

Homemade icecream is tricky. To be honest I look at the recipes often and think I can't be bothered. Yes you have to wait for this to freeze but it is simple and delicious without the need for an icecream machine or churn. I tried this multiple times to get a creamy texture with minimal effort that highlights those native flavours and I also for one attempt added crushed pineapple. Note : Try to steep the cream with the native ingredients as long as you can for more flavour.

About the ingredients 

Desert Lime: Desert limes are true citrus closely related to conventional citrus that have been collected in the wild by Aboriginal people and early settlers. In early New South Wales, British colonists made jams, tarts and jellies from wild fruits, many of which came into season around November, making the best of fruit too low in sugar and too high in acid to be eaten raw as a table fruit. It has a distinctive piquant lime flavour and refreshing taste.

Lemon myrtle: probably one of the most versatile and easy-to-use native herb commercially available at the moment, as its essentially "lemon in a leaf". Its slightly more herby than using traditional lemon, but has been found to have more citral (what gives the lemon flavour) than any other plant in the world, so its unmistakably lemon. This is also a great antimicrobial and antifungal, and can help against the spoilage of food, as well as being a strong antioxidant substance. The leaves can be dried and used whole, or ground, or can be used fresh to infuse in to liquids during cooking. An absolute must-have for the backyard herb garden. 

Reference (https://anfab.org.au/)

Ingredients

  • 2 cups cream
  • 1 can sweetened condensed milk
  • 250 grams cream cheese
  • 2 tablespoon honey
  • 1 tsp ground lemon myrtle
  • 1 tsp ground desert lime
  • 50g macadamias, chopped

Steps and Method 

  1. Warm cream on low heat in a small saucepan but do not boil. Add lemon myrtle and desert lime. Set aside and cool. If you have the time sit in the fridge for 6 up to 24 hours to allow the flavour to develop.
  2. Once cool, whip cream until peaks form.
  3. Add softened cream cheese, condensed milk and honey. Fold in chopped macadamias.
  4. Pour into a lined loaf tin. Place in freezer to harden. Great served with tart poached or roasted fruits such as plums or rhubarb.