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Author Notes: It's funny how often there are early indications of the profession a child will pursue as an adult. According to my mother, there were more than a few telltale signs during my youth suggesting that a career in food and cooking might be in my future. When I was six years old, we went to the Bahamas on a family vacation. One night, we were served the most delicious lime ice cream any of us had ever tasted; it was tart and quite sweet, with lots of fragrant lime zest and an underlying richness from pure cream. With a little encouragement from my parents, I managed to pluck up the courage to ask for the recipe, which I then transcribed -- in my shaky, 6-year-old print -- onto the small slip of paper.
It's a mix-and-freeze operation, perfect for hot weather, and there is no custard involved. The results are truly delicious. I've reduced the sugar and added a little more cream as my taste has matured. I hope you enjoy it as much as we all did -- and perhaps it may even inspire another 6-year-old to turn to a career in food! - Merrill Stubbs
Makes about 3 cups
- 3/4 cup white sugar
- 1 1/2 cups heavy cream
- 2 tablespoons grated lime zest
- 1/3 cup lime juice (Key lime juice is great if you can bear squeezing all those little guys)
- Combine all of the ingredients, stirring until the sugar is dissolved.
- Freeze in an ice cream maker, or in a wide, shallow container, stirring from time to time. Devour! Note: Don't be dismayed if the ice cream never gets really hard in your freezer -- the texture should be airy and light.
- This recipe is a Community Pick!
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