|Limes juiced and zested|
Oh my goodness….and goodness it is. Lime Ice Cream. Probably some of the best of anything I’ve ever had. This is adapted from a recipe by “Merrill” at food52.com
We serve this with fresh honeydew and a sprig of mint.
I have just purchased a bag of lemons specifically to try lemon ice cream. And won’t that be great with roasted plums?
3/4 cup white sugar
1 1/2 cups heavy cream (are you flinching yet??)
1/3 cup fresh lime juice
2 Tablespoons grated lime zest
Place everything in a food processor and blend until the sugar is dissolved.
Put in a container (I use an 8×8 glass baking dish) and cover with plastic wrap.
Place in freezer.
|In the ice cream maker|
Don’t cheat and try before it freezes. It won’t be terribly hard but will have a wonderful consistency.
The William Henry Miller Inn
Lynnette Scofield, Bed and Breakfast Foodie