This post was originally published in 2015. I don’t think the photos are terrible, which is typically why I’ll repost a recipe. I’m reposting this because it’s something I’ve not seen of any other blog in the 6 years I’ve been blogging. So here you go – a uniquely fabulous ice cream. You’re welcome!
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 chocolate ice cream when they were little, but instead one lime-flavored. However, they loved it, too!
Here’s the recipe I cut out of a magazine so many years ago.
One doesn’t expect lime ice cream, perhaps a sorbet instead. So it’s unique in that sense. Hope you like it as much as we do!
Lime Ice Cream
3 cups heavy cream
1 cup filtered water
Zest from 5 limes
Juice from 5 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 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. You really want to get the limey flavor dispersed into the cream.
When it’s time to make the ice cream, follow the directions for your machine.
Freeze the container until ready to serve.
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!
This ice cream is perfect after a Mexican meal, or a traditional summer barbecue.
And just in case you’re still thinking this is not a creamy ice cream, take a look at this!