Strain lime juice through a fine mesh sieve and into a large bowl. Add the sugar and stabilizer and refrigerate for 3 hours.
Place the cactus paddles in a container and add enough water to cover. For each litre of water, add 10g of salt, mix well, and refrigerate for 3 hours. Rinse the cactus under plenty of water until it is no longer viscous.
Put the cactus paddles and 100ml of water in a blender and puree until smooth. Strain through a sieve.
Combine the cactus puree with the lime juice and mix thoroughly.
Finally, process mix in an ice cream maker for 15 minutes, until stable.
Place the ice cream in a container inside a freezer until it is served.
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From Guest Chef Jorge Vallejo, this ice cream captures the distinctive Mexican taste of nopales to help you beat the heat.
Monday to Thursday 9am to 5pm
