Key Lime Ice Cream
I've made ice cream about 5 or 6 times, and this is by far the most delicious and successful ice cream to date. Part of that comes from the additional experience, and getting a better feel for preparing the ice cream base. The other part of the success comes from the assertive sour and citrus taste of the key lime, offset by the cool and smooth frozen dairy. It's such a refreshing and wonderful dessert, we loved it.
Recipe from Epicurious.
-5-6 key limes (or about 3 tablespoons juice, 2 teaspoons zest)
-2 cups milk
-1 cup heavy cream
-4 egg yolks
-2/3 cup sugar
-3-5 drops green food coloring
Heat the milk and cream on medium in a regular sauce pan until bubbles start to form on the edge and steam rises from the center, then remove from heat.
Whisk the egg yolk and sugar well together in a separate bowl. Temper the eggs by adding and whisking in small amounts of the hot milk, until you've added about 1/4 to 1/2 cup.
Combine the yolk mixture and the remaining cream mixture in the sauce pan and return to medium heat. Stir regularly and heat until it starts to appear thicker on the back of a spoon. Avoid boiling. Let cool for four hours.
If you are working with key limes instead of regular limes, get started on getting the juice and zest because they're small and hard to manipulate. Otherwise, you can try an equivalent amount of normal lime juice and zest or commercial lime juice. Cover and refrigerate.
Pour the chilled ice cream base into an ice cream maker, then add the lime juice, zest and food coloring, Process for 15-20 minutes, until it thickens and expands.
Remove the ice cream to a loaf pan, cover and put it in the freezer for at least 2 hours for additional firmness. Garnish with key lime wedges, or serve with graham crackers to evoke the notion of a key lime pie.
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