Friday, June 10, 2011
Lime Ice Cream with Berry Sauce
We're having very, very, very warm weather at the moment (well, for Sweden) so I'm trying my best to cool down. Ice cream is always good, and I've been trying out a bunch of different smoothies from the smoothie contest as well! (I hope I can announce a winner this weekend, so stay tuned for that.)
This is a super fast ice cream that I made a few weeks ago, as a light dessert. It doesn't contain eggs, so there's no need to make a custard and let it sit overnight. Instead, you do all of your hard work - not so hard - in a food processor. There's a similar recipe in my favorite ice cream book, The Perfect Scoop by David Lebovitz, but using lemons. Will definitely try that, too!
The berry sauce should be fairly sweet to go with the tart ice cream. I use a white baking syrup which I imagine is close to corn syrup. You can use honey instead, if you'd like.
Lime Ice Cream
zest from two large limes
125 g sugar
125 ml fresh-sqeezed lime juice (I needed three large limes for this)
200 ml milk
300 ml cream (full-fat)
Zest the lime directly into a food processor, and add sugar and lime juice. Mix until the sugar has dissolved - about five minutes. Add milk and cream, and process for a few more minutes, until it's well mixed and starts to thicken.
Place the mixture in the fridge for at least an hour, then freeze in an ice cream maker.
150 g strawberries
150 g raspberries
3-4 tbsp white baking syrup
I used frozen berries - semi-thawed, but it'll be just as good - maybe better using fresh berries. Mix berries in a blender and add syrup gradually. Taste to see that it's sweet enough, and not overly sweet. Serve with the ice cream.
Recipe in Swedish:
Limeglass med bärsås