Lime ice cream might just be my all time favourite ice cream. I've been making this delicious refreshing recipe for years in my kitchen aid ice cream maker. The ingredients are straightforward : milk, cream, a pinch of salt, plenty of lime zest and loads of fresh lime juice.
For the best results make sure to use limes that are very ripe and give them a firm roll on the counter before juicing to ensure heaps of tangy limey flavour.
1. First roll the limes on your counter before juicing and set the juice aside. Place the lime zest in a deep bowl with the sugar and mash together using a fork to release the oils. Leave 5-10 minutes so the lime zest can release more oil.
2. In a pan over medium heat place the milk, just one cup of cream and the sugar and lime juice. Whisk together and stir until the sugar has resolved, about 2-3 minutes then turn the heat to low and simmer a further 1-2 minutes.
3. In a large bowl whisk together the egg yolks. Remove the pan from the heat then slowly add in the egg yolks whilst whisking vigorously. Return the pot to low heat and continue to cook whilst stirring for about 4-5 minutes or until the custard coats and sticks to the back of a wooden spoon.
4. Remove from the heat and strain with a fine mesh sieve to remove and curdles custard and at the lime zest. Stir in the rest of the cream, the salt and the lime juice. Once the custard has cooled completely place in the fridge for at least 4 hours or overnight.
5. Once the custard is ready add to your ice cream maker and follow the instructions of the manufacture (I have a kitchen aid ice cream maker and it takes about 20 minutes fort the custard to become ice cream). One done serve as is or transfer to an ice cream container and freeze for 2-3 hours if you preferred a harder texture.
0 servings
6