So basically, what I'm trying to convey, is that when I was flipping through a Bayless book one bright, sunny, and warm day a few weeks ago marking recipes to-try over the next six months and came across some ice cream, I knew it was in my immediate future. I'm always drawn to ice cream recipes that don't call for a custard. Sure, I'll make a custard if something sounds good enough, but I'm a total sucker for a quick mixture that I can whisk together and dump into an ice cream machine in minutes.
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Lime Zest Ice Cream
Prep Time: 5-10 minutes
Cook Time: n/a
Keywords: dessert citrus limes ice-cream Mexican
Ingredients (serves 4-6)
- 2-3 limes
- ¾ c. superfine sugar
- 1 c. heavy cream
- ¾ c. plain yogurt
- 1 tsp. pure vanilla extract
- cajeta, optional
Finely grate the zest from 1 or 2 of the limes (enough to equal about a Tablespoon). Squeeze the juice from all of the limes (should equal ¼ cup).
Combine the lime zest and lime juice with the sugar, cream, yogurt, and vanilla in a bowl and whisk together thoroughly.
Pour into an ice cream maker and freeze according to manufacturer's directions. Transfer to a freezer container to firm up for several hours, or preferably overnight.
Serve big scoops of ice cream, drizzled with cajeta, if you wish.slightly adapted from Rick and Lanie's Excellent Kitchen Adventures
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FOTMC (Food of the Month Club): Limes