Delicious icecream served with cajeta - which is a Mexican caramel.


  • lime ice cream:
  • 3 limes (grated zest and juice)
  • big bunch of mint (finely chopped)
  • 150 g granulated sugar
  • 250 ml cream
  • 250 ml tub crème fraiche
  • 1 tsp vanilla extract
  • 1 tblsp tequila or rum
  • cajeta:
  • 2 l goats milk
  • 200 g granulated sugar
  • piece of cinnamon
  • ½ tsp bicarbonate of soda


  • For the Lime Ice Cream: Mix all the ingredients and freeze in a plastic container or ice cream machine.
  • For the Cajeta: Heat the goat’s milk, sugar and cinnamon stick until simmering and cook for ten minutes.
  • Mix the bicarbonate of soda with a tablespoon of lukewarm water. Take the saucepan off the heat and carefully add the bicarbonate water to the goats milk mixture (it can bubble up, so be careful).
  • Whisk away and then put back on the heat and gently simmer for 2-3 hours until it is thick and golden brown.
  • If it starts to burn, you may have to transfer to a non-stick saucepan and keep reducing down.
  • Allow to cool, then drizzle on the lime ice cream and serve.

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