Author Notes
This easy ice cream recipe has a refreshing zing from the limes. It is perfect for using up those mushy strawberries. —This Little Piggy (Lisa)
Ingredients
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1 3/4 cups
cups heavy cream
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1
Finely grated lime zest
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1 pinch
salt
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2
eggs
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1/4 cup
sugar
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1 pound
strawberries, trimmed and quartered
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1
lime - juiced
Directions
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To make the custard (the base of any good ice cream) combine cream, zest, and salt in a heavy saucepan and bring just to the boil. Remove from heat.
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To make the custard (the base of any good ice cream) combine cream, zest, and salt in a heavy saucepan and bring just to the boil. Remove from heat.
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Pour everything back into the saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F. Do not let it boil! A custard boiled is a custard spoiled!
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Congratulations! You now have a custard. Immediately pour it into a metal bowl, then cool to room temperature, stirring occasionally. Alternatively, you can put the bowl in a larger ice bath. Whichever route you choose, leave for at least two hours but no longer than 24.
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While custard is chilling, get our your blender and purée the strawberries with the remaining sugar and lime juice until smooth. Then force the blended mix through a fine sieve (to remove the strawberry seeds - no-one wants seedy ice cream) into the chilled custard. Stir the purée into the custard together before freezing in an ice cream maker. Finally transfer to an airtight container and put in the freezer to harden. Enjoy. Kids optional.
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