Saturday, July 31, 2010

Lime Ice Cream

My brilliantly domestic mother threw this deliciousness together in a snap the other night when a plethora of limes were seeing the end of their lives as ripe fruit.
So, soon-to-be-rotten limes morphed into never-to-be-forgotten ice cream.
Really, if you haven't tried anything like this, do it at your next summer BBQ. It's really a choice ending to any burger, 'dog, or fish entree. And sooo easy!
Because the technique and the measurements were all winged, I'm going to do my best to nail it right, but, please, please, take prudence and adjust the measurements to fit your ice cream machine. We used a 3 -quart ice cream freezer (you know- the large, metal ones that require ice and salt? yeah..), but if you happen to be using the Cuisinart electric ice cream machine, consider halving this recipe.
Lime Ice Cream
2-3 lbs limes (you need 3 cups worth of juice)
1-2 cups sugar (start with 1 cup, and then if the mixture needs more, gradually add a tad at a time)
1 quart heavy cream
1 quart half & half
1-2 cups milk (we used 2 %)
Zest an entire lime and set that aside. Cut the remaining limes in half, juicing each one in order to yield 3 cups of juice. In a large bowl, combine cream, half & half, and milk. Add sugar, lime juice, and lime zest. Taste to make sure it is sweet enough, and add more lime zest if desired.
Freeze according to manufacturer's instructions, and enjoy nice and cold! Freeze leftovers in tupperware.

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