Lime Rickey Ice Cream

By • August 20, 2012 • 0 Comments



Author Notes: My spin on the classic raspberry lime rickey drink. It starts with Jeni's base (except that I go a little higher butterfat: 2 cups of cream, 1.25 cups of 1% milk), adding a lime syrup and a raspberry swirl.

I've often said that I would drink turpentine if you put enough lime juice into it. Don't -- have this instead..
bgporter

Makes about 1 quart

  • 1/2 cup fresh lime juice
  • 2 tablespoons sugar
  • 12 ounces raspberries
  • 2/3 cups sugar
  1. Combine the lime juice and 2tbs sugar in a saucepan and heat until the sugar is dissolved. Chill completely.
  2. Combine the raspberries with the 2/3 cup sugar and cook until much of the liquid has evaporated and the berries have cooked down and softened. You want to continue until the mixture has a very jammy consistency.
  3. Force the raspberry swirl through a fine mesh sieve to remove the seeds and chill completely.
  4. Make the ice cream base as directed and chill completely.
  5. When you're ready to spin the ice cream, add the base into the machine first, then add the lime syrup in as it spins. The texture will get weird for a minute, then it should even out.
  6. When the ice cream is done spinning, put it into a freezer container, adding spoons of the raspberry swirl and swirling it about as you go. Freeze overnight and eat!
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