(click on image for larger view and more photos)
While we had custody of The Ice Cream Maker (read more here), we tried several different wonderful flavours: strawberry, caramel, vanilla, butter pecan, ginger, lime…. What GREAT ICE CREAM. I loved that ice cream!!
And from me this is saying a lot. Because I’m not the biggest fan of ice cream. It’s so cold. And often overly sweet. And cold.
I think the key to the brilliance of all the ice cream we made is that there was no eggy taste. We can’t stand that taste of dead eggs!! So we use cornstarch as the thickener. That’s right, cornstarch. There are zero eggs in our icecream.
For my taste, the lime was my favourite. I loved the others, of course, but the lime was killer. (T’s favourite was the caramel – until he made butter pecan and then the butter pecan took precedence. Interestingly, in our ice cream tasting survey, most of the men preferred the the caramel over the lime and most of the women preferred the lime. Hmmm, what does this mean?) I loved the lime icecream.
The lime!! OH the lime. I’m a bit at a loss for the correct words to describe how sublime (oooh sorry, no pun intended there) it was. It was so amazingly limey. And just the right amount of sweet. And refreshing. Sublimely so… (okay, you’ve got me; that one was intensional.) We never tried the lime ice cream as a palate cleanser between courses, but I’m sure it would have been brilliant as one. And it was The Best Dessert.
T’s Lime Ice Cream
“I made a new one. And this one is amazing!!!! Real ice cream texture and so intensely flavoured a little goes a long way.” – TPH
- Juice and zest of 7 or 8 limes
- ½ c sugar
- 4 Tbsp cornstarch
- 1 liter half and half cream (10% butterfat)
- 1 c sugar
- Mix juice and zest of the limes with ½ cup sugar and boil lightly for about 5 minutes to make a syrup.
- Remove from heat and allow to cool completely.
- Mix cornstarch with a little of the cream and set aside.
- Bring the remaining cream and sugar to a boil.
- Whisk in the cornstarch and cream mixture into the hot cream and remove just as it comes back to the boil. Let it cool completely.
- Mix the the cooled syrup and the cooled cream together and separate into two equal portions for two batches of ice cream.
- Put one batch in the fridge. Add the other batch to the ice cream maker, it should fill the ice cream maker container to just under half full. Churn for 30 to 40 minutes until the mixture is the consistency of stiff soft ice cream. Pour contents into a container and freeze. Continue in the same manner with the second batch.
This yields enough ice cream to almost fill two 750 ml yogurt containers. It also works with lemons (substitute 4 or 5 lemons for the limes) or a mixture of lemons and limes.
In the photo are just three of the many different kinds of ice cream that T made while we had custody of The Ice Cream Maker. Clockwise from top: lime, caramel, ginger – click on photo to see larger view)