Time for Recipe Club again, and theme was ‘Summer Treats.’ We have a new hostess, Christey from FotoCuisine.com. I will admit I forgot that RC was on Tuesday and not the normal Wednesdays it used to be, so I did not have much on hand, BUT I have a tree filled to the brim with key limes.
I quickly looked around for what I had, and I happened to remember I had some heavy whipping cream for an alfredo sauce I did not make (lightened up version using yogurt instead). Okay, so sugar and cream and limes, how about ice cream? Could I make ice cream without the aid of an ice cream maker = YES!
I went to my trusty recipe search engine – Google, which eventually brought me allrecipes.com. I found a few recipes to use, but I decided to substitute key lime for lemon. I can not wait to try this with some other fruits as well: pomegranate, raspberry, goji, orange, lemon, mango….etc!
Key Lime Ice Cream
Yield: 1 quart size container
- 3-4 average sized key limes: zested and juiced (just about 1/4c)
- 1 cup white sugar
- 1 cup milk
- 1 cup heavy cream, chilled
- 9×5 loaf pan
- Zest approximately 3-4 key limes, and juice to acquire just under 1/4 c of juice.
- In a food processor, combine zest and sugar and blend until fine and well combined.
- In a medium bowl dissolve the sugar/zest mixture with 1 cup of milk.
- Whisk in the key lime juice to the milk mixture.
- In another bowl, whip the heavy cream until stiff but not grainy.
- Gently fold the whipped cream into the key lime mixture until evenly blended.
- Pour the mixture into a 9×5 loaf pan. Cover with a piece of plastic and press down gently into the ice cream to form a nice seal.
- Freeze for approximately 3 hours or until firm.
In another bowl, whip the heavy cream until stiff but not grainy. Gently fold the whipped cream into the key lime mixture until evenly blended. Pour the mixture into a 9×5 loaf pan. Cover with a piece of plastic and press down gently into the ice cream to form a nice seal. Freeze for approximately 3 hours or until firm.