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Lime Zest Ice Cream

Even though I eat ice cream in the wintertime if the craving hits...and I've even been known to break out the ice cream maker if need usually doesn't see much activity until the warmer months.  Funny that March and now April actually qualify as "the warmer months" this year.  Even though the temperatures in the 80's and 90's have mostly given way to the 60's and 70's over the past week or so, it's kind of hard to let go of the warm weather mindset.  I mean, shorts, tank tops, flip-flops?  They only served to whet my appetite.

So basically, what I'm trying to convey, is that when I was flipping through a Bayless book one bright, sunny, and warm day a few weeks ago marking recipes to-try over the next six months and came across some ice cream, I knew it was in my immediate future.  I'm always drawn to  ice cream recipes that don't call for a custard.  Sure, I'll make a custard if something sounds good enough, but I'm a total sucker for a quick mixture that I can whisk together and dump into an ice cream machine in minutes.
The combination of bright, tangy lime and cool, smooth cream is equivalent to little bowlful of bliss.  It's very reminiscent of sherbet.  I could almost taste it in a glass with a fizzy lemon-lime or ginger soda poured over it.  But a few drizzles of deep, rich cajeta against the zesty-creamy combination was magic, too.  I see myself making this on a regular basis to cool us down and make our mouths happy in the heat.  Or to remind us of it when it's in remission.

Lime Zest Ice Cream

by Heather Schmitt-González
Prep Time: 5-10 minutes
Cook Time: n/a
Keywords: dessert citrus limes ice-cream Mexican

Ingredients (serves 4-6)
  • 2-3 limes
  • ¾ c. superfine sugar
  • 1 c. heavy cream
  • ¾ c. plain yogurt
  • 1 tsp. pure vanilla extract
for serving:
  • cajeta, optional
Finely grate the zest from 1 or 2 of the limes (enough to equal about a Tablespoon). Squeeze the juice from all of the limes (should equal ¼ cup).

Combine the lime zest and lime juice with the sugar, cream, yogurt, and vanilla in a bowl and whisk together thoroughly.

Pour into an ice cream maker and freeze according to manufacturer's directions. Transfer to a freezer container to firm up for several hours, or preferably overnight.
Serve big scoops of ice cream, drizzled with cajeta, if you wish.

slightly adapted from Rick and Lanie's Excellent Kitchen Adventures
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FOTMC (Food of the Month Club): Limes
Rick Bayless @IHCC button rounded FOTM at La Cocina de Leslie Tasty Tuesdays 33 shades of green TastyTuesdayBB hearthnsoul150 a little birdie told me rook no. 17 crazy sweet tuesday