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Lime Ice Cream

 
recipe from abbylidiastephanie.blogspot.com

Lime Ice-Cream
adapted from
Stephanie's Lemon or lime Ice-Cream, pg 557
1/2 cup lime juice*
6 egg yolks
finely grated zest of 2 limes*
250g caster sugar
3 cups cream, lightly whipped

Boil lime juice in a small saucepan until it reduces to approx 1/4 cup lime juice.
 
In the meantime, beat the egg yolks with the zest in an electric mixer.
 
Now dissolve the sugar in the reduced lime juice and bring it to a boil. Pour the simmering syrup over the beaten egg mixture while the motor is still running. Beat until this cools and thickens. Fold in the cream and churn in an ice-cream maker according to manufacturer's instructions.
 
Please note, this recipe yields approx 1.5 litres, which is more than many ice-cream makers on the market can handle. Their capacity is often 1 litre. Stephanie also suggests that if you don't have an ice-cream maker, you can still pour it into a basin or log mould. The finished product won't be quite as creamy, but still yummy.

*For lemon ice-cream, use 3/4 cup lemon juice, reduce it to 1/3 cup, and use the zest of 3 lemons instead.