adapted from apronstrings
Serves 6 (or 4 or 2 or maybe just you)
Prep time: 7 minutes
(1/2 lemon: .20, 1/2 lime: .15, cream: 1.50, milk: .10, sugar: .20)
Note: This recipe requires regular whipping cream--as in, not heavy whipping cream. You're shooting for 25-30% milkfat, so it's not too icy and not too much like whipped cream. Here in Evansville we apparently like our creams on the heavy side. The only non-heavy cream I found was still one at 36% milkfat. So for this recipe, I combined 1 1/2 C heavy whipping cream with 1/2 C whole milk (though other milk would probably work too). For the grapefruit version, I used 1 3/4 of the 36% milkfat cream and 1/4 C whole milk.
1 C sugar
2 C non-heavy whipping cream (see note above)
Juice the lemon and lime. You should end up with about 1/4 C juice. Then zest the lemon and lime.
Pour cream, sugar, juices, and zests into into an 8x8 inch pan. Mix it up. I used a flat whisk and mixed it till the sugar was incorporated enough that it didn't sit in a big lump on the bottom. Cover the pan with plastic wrap and freeze for 8 hours. (If you'd like this ice cream faster than that--and who wouldn't--put it in a larger pan so it's spread thinner.
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com