Daiquiri ice cream if you please...

One of my principles of make-it-yourself extends to ice cream. The flavours simply can't be compared to what comes out of a tub from the super-chilled isle of the supermarket. Think of home made ice cream more as a trip to Trampoline or your local little ice creamery, where things are churned by hand, made with love and the staff will occasionally break into song when Michael Jackson is played over the speakers.

But what if you don't have the goods? Cause to make good ice cream, you really do need a makers. Once of those frozen bowls that has a mixer inbuilt. That makes your ice cream smooth and soft and cold. So what do you do?

Try this recipe silly! No churn ice cream. Still luscious and creamy. No chunks of icy shards. Just smoothness. I think the alcohol stops this from getting to hard. And the cream whipped helps too. I'm planning on experimenting to find out what freezes and what keeps your mixture smooth. But until then, daiquiri ice cream if you please.

Daiquiri Ice Cream

Serves 6

1/2 c lemon juice

2 tbs white rum

3 tbs cointreau
3/4 c icing sugar

600 ml cream

Combine together the lemon juice, white rum, cointreau and icing sugar until sugar is dissolved. In your mixer, add the cream to the lemony, groggy, sugary goodness and whisk until firm peaks form. Spoon into a container for freezing, cover and place in your freezer overnight.

Adapted from Nigella Lawson's Nigella Express.