Posted by: maureenc | February 10, 2014

Lime icecream

As promised to A favourite cake “magician” here is a superb recipe for Lime Icecream

I admit, when I was first given the recipe it took me quite a while to summon the courage to add Lime and Lemon juice to cream!
I was sure that I would end up with a curdled mess: after all I add lemon juice to milk to make buttermilk!
I make my ice cream in an ice cream maker….not a “you beaut” model complete with condenser for on the spot freezing, but one that requires leaving the bowl in the freezer for some hours first, and has a rather simple “paddle” that the bowl rotates around.

Lime Ice Cream
Makes about 3 cups
• 3/4 cup white sugar, use caster sugar if possible
• 1 1/2 cups heavy cream
• 2 tablespoons grated lime zest
• 1/3 cup lime juice
1. Combine lime juice, zest and caster sugar first then add the cream. No need to whip just give a good stir, but whip if you want to.

2. Freeze in an ice cream maker, or in a wide, shallow container, stirring from time to time. Devour!

Note: Don’t be dismayed if the ice cream never gets really hard in your freezer — the texture should be airy and light.
We found mixture was very firm by the time we ate but left out at room temp for a short time it melts quite quickly.

I did add a tad more lime juice and zest but test your own taste buds for sweetness/tartness.

Bon appetit



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