Zesty Lime Ice Cream
Making Ice Cream, Sorbets, Sherbets and other frozen desserts was a huge part of my job as a pastry chef at a busy golf and country club. I thoroughly enjoyed the process of making ice cream and thought I should start sharing some of the wonderful varieties of ice cream that I had the opportunity to create. One of my favourites was a Zesty Lime Ice Cream. It is quite refreshing and one of the quicker ice cream custards to make. The sour cream adds a tanginess that balances the custard well. The little flecks of lime zest throughout the ice cream make it a very attractive dessert. It was usually served very simply with a garnish of berries, a crunchy cookie in a stemmed ice cream goblet.
Zesty Lime Ice Cream
Yield: 1 litre
CHEF TALK: Limes vary in size so a ratio is easier to remember when a recipe calls for the juice and zest of a lime: One lime will yield approximately 2 tablespoons of lime juice and 2 teaspoons of lime zest.
CHEF TIP: Roll the lime firmly on a hard surface in order to break down the membranes inside the lime before juicing it. This process will allow the lime to yield far more juice.
CHEF TIP: You will notice that I add the lime zest after the custard is strained to take advantage of the flavour and colour of the lime zest to its fullest advantage.
- 1¼ cups whipping cream (33-35%)
- 3 large eggs
- ½ cup raw cane sugar or granulated sugar
- 3 limes, juice (180 ml), and zest (reserve lime zest until custard is strained)
- 2/3 cup sour cream or Greek yogurt
- Garnish: twisted lime peel or slices
- Bring the cream to a boil in a 2-quart quart saucepan.
- Meanwhile, Using a large bowl, prepare an ice bath by filling with ice cubes and water. Set aside.
- In a medium sized bowl, place the eggs, sugar, and lime juice and whisk until the mixture is light and airy.
- When the cream has come to a boil, temper it by slowly pouring the cream into egg mixture while whisking briskly.
- Return the mixture back to the same pot and cook over low-medium heat, stirring constantly until the mixture coats the back of a wooden spoon. (Do Not Boil)
- Set a fine meshed strainer over a clean medium bowl and strain the mixture.
- Now add the lime zest and the sour cream and mix in thoroughly. The mixture will be quite thick. Place the bowl in the ice bath.
- Refrigerate until well chilled.
- Freeze in an ice cream machine according to the manufacturers instructions (approximately 15 minutes).
- Store the ice cream in a sealed container in the freezer. Fresh ice cream is usually served within two weeks of churning. Enjoy!
You Might Also Enjoy:
Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:
- Ice Bath
If you try my recipe for Zesty Lime Ice Cream , please leave me a comment below with your feedback. I would love to hear from you.
You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy!
The Urbnspice Chef
Follow me on Social Media