- 100ml lime juice
- 3 free range egg yolks
- grated and chopped zest of 2 limes
- 125g caster sugar
- 375ml whipping cream
- Whip cream until soft peaks form. Put aside in refrigerator.
- Boil lime juice in a small saucepan until it is reduced by half. Remove from heat.
- Beat egg yolks with lime zest until very thick and creamy - a stand mixer is best for this. While yolks are beating, add sugar to reduced lemon juice and bring to a boil.
- Pour hot lime juice in a thin stream into egg yolk mixture while the mixer is still running.
- Beat until cool and very thick and pale.
- Fold in whipped cream and put in refrigerator until cold.
- This ice cream can either be churned in an ice cream maker or frozen as is. It will be a little lighter and softer if churned in an ice cream maker.
Here in South Australia, summer has arrived with a vengeance. The past two weekends have been almost unbearably hot, with temperatures reaching into the 40s celsius. It’s been too hot to cook much and too hot to garden. But in my opinion it’s never too hot to make ice cream.
The ice cream recipe I’m sharing today is inspired by the recipe for lemon ice cream in Stephanie Alexander’s The Cook’s Companion (1996). I pounced on some limes that dropped off my Tahitian lime tree in the heat and this fresh lime ice cream was born.
The reason I call my recipe fresh lime ice cream is to distinguish it from the vividly green and artificially flavoured lime ice cream that is commercially available. Made with fresh eggs, cream, limes and sugar, my lime ice cream is pleasantly acidic, light and airy and very creamy. My husband says it’s like whipped and frozen lime curd. Which is absolutely delicious.
You could substitute any kind of lime, indeed, any type of citrus, in this recipe, so long as the fruit is reasonably tart and not too sweet. I’d love to give it a go with blood oranges both for the gorgeous colour and the tang.
I have made this recipe both using an ice cream maker and without, and to tell you the truth, there’s very little difference between them. So if you don’t have an ice cream maker, don’t worry too much. But I do recommend that you use a stand mixer as there’s a lot of beating involved as well as pouring hot syrup into eggs while they are still beating.