When it comes to home cooking, I rarely make the same thing twice, let alone multiple times. It’s just how I roll, thus my motto, “so much food, so little time!” There’s just too much out there to try!
But this ice cream is one major exception. I’ve been making it for years. My kids always got mad that I wasn’t making a chocolate variety of ice cream when they were little, but instead one flavored only from limes. However, they always ate it and loved it!
So on the 5th of July I decided to make it again, because it had been a while. I wish I knew the origin of the recipe, but I don’t. It was one of those recipes I’d glued to an index card a million years ago.
What’s interesting about this ice cream is its uniqueness. One doesn’t expect lime ice cream. In fact, I’ve never come across another recipe for it. Hope you enjoy it, too!
Lime Ice Cream
3 cups heavy cream
1 cup filtered water
Zest from 4 limes
Juice from 4 limes, about 1/2 cup plus 2 tablespoons
2 c superfine sugar
Pinch of salt
Pour the cream and water into a large blender jar. Add the zest and then the lime juice.
Add the sugar and salt, and give it a good blend.
Place the blender jar in the refrigerator and leave it there overnight, or at least for four hours. You really want to get the limey flavor.
When it’s time to make the ice cream, follow the directions for your machine.
Be ready to serve immediately. I personally don’t like how home-made ice creams harden when it is put in the freezer, although for the purpose of food photography I should have let it harden a bit!
I love to serve this ice cream with piroline cookies.
If you love lime, you will adore this ice cream!
It’s limey, but it’s also creamy. Fabulous!
note: You can use any combination of cream, 1/2 & 1/2, or whole milk that you might prefer, as long as it’s 4 cups total.