Like a grown-up version of an orange creamsicle.
The alcohol and freshly squeezed clementine juice give it the perfect ice cream texture – no churning required.
300ml double cream
200g (approx.) sweetened condensed milk (half a 397g tin)
2 dessert spoons of Cointreau
Zest and juice of 2 clementines
Add the ingredients to a large bowl and whisk until soft peaks form. (Don’t over-do it – the cream should fold over on itself when the whisk is lifted and upturned.)
Transfer to an airtight container and freeze solid (at least 8 hours). Scoop and serve.