So simple it barely deserves a whole blog post, but so good that - yes it does.

It's this easy to make delicious ice-cream in many flavours - I've made coffee, lemon, vanilla and with added berries so far. Today, it's this lovely lime ice cream, and this is how you make it.

Oh and regarding the 'not exactly healthy' claim ... well, you only need a spoonful each, and you're unlikely to eat it every day, so everything in moderation, right?

You'll need:

600ml double cream

397g tin condensed milk (and WHY is it sold in such a strange volume? why not 400g?)

zest of a lime

juice of half a lime (don't be tempted to add more as it is likely to curdle)

4 or 5 drops doTerra essential oil of lime (optional)

The Tiniest Thai Rachel Walder lime ice cream

And then you just put all the ingredients into a big bowl ...

... and with an electric whisk, whisk for until it is gorgeous and airy and fluffy and thick - it can take up to ten minutes.

Scoop and pour into a plastic tub, cover and leave in the freezer to set.

Bring out of the freezer and into the fridge perhaps 20 minutes before serving.

I like to serve it with a little squeeze of fresh lime and some flaked hazelnuts toasted in a hot dry frying pan.

Let me know what other flavours you try as I guarantee that once you've made it once you'll be hooked on this simple easy ice cream!

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I can almost guarantee that this is the Best Hangover Cure Ever. Sweet, cold, and caffeinated. However, it is also pretty clear that I made this (badly) and took photographs (badly) whilst being slightly hungover myself so, dear reader, you're going to need a bit of imagination here.

This coffee has brought me back to life many mornings in Thailand - there's something extra special about buying it from the street sellers who serve it in a plastic bag with a straw and drinking it whilst meandering along in the heat. I did briefly consider putting mine into plastic bags but given that I was having trouble making it at all, I thought I'd keep it as simple as possible.

All you need to make two servings (with enough to make ice cream as well) is to make half a pot of very strong (double or triple strength) coffee. Or use instant, I'm sure it would work fine. I don't think this is authentic for Thai iced coffee but I once read somewhere that Vietnamese iced coffee is made using cardamom pods too, so I like to crush a couple of pods and add to the pot to brew with the coffee. I'm not sure you can taste the cardamom but I like the ritual of adding it. Once made, leave the coffee to cool to room temperature.

The Tiniest Thai Rachel Walder iced coffee

Put half a cup of the cooled coffee into each glass and add approx two tablespoons of condensed milk per person, and mix well. Add lots of ice and a slosh of cold milk. Taste and add more coffee, condensed milk, ice and milk as needed. It needs to be very strong and very sweet and very cold.

Here's how not to do it - pouring the coffee over ice and not mixing the condensed milk properly. I poured it all back out into another glass and mixed it properly before pouring back.

Anyway, on this occasion it didn't really matter what it looked like - it WORKS! And it's delicious of course in the summer too.

Or how about making coffee ice cream?

The Tiniest Thai Rachel Walder coffee ice cream

Put 600ml double cream and a tin of condensed milk (397g) into a big bowl with another quarter of a cup (or a couple of tablespoons) of the cooled strong coffee, and whisk with an electric whisk until fluffy soft peaks are created. Pour into a tub and put in the freezer overnight.