Mango Mojito Rum Ice Cream

Recipe from Lisa Riddoch

150g icing sugar, sieved
125ml lime juice
2 tbsp white rum
4 tbsp My Secret Kitchen Mango Mojito Dessert Sauce
500ml double cream

Dissolve the icing sugar in the lime juice, add the rum and 3 tablespoons of the Mango Mojito Dessert Sauce and mix together. Slowly whisk in the double cream and continue to whisk until the mixture forms soft peaks. Pour into a 2L container suitable for freezing and drizzle / swirl with the final tablespoon of Mango Mojito before placing in the freezer until set.