Lime Ice Cream

Lime Ice Cream

Source: A New Way to Dinner by Amanda Hesser and Merrill Stubbs

Makes 1.5 quarts as written - we multiplied this x6 at Sherwood

Special Equipment:

If you are multiplying this recipe for a large group, you need a Micro Plane rasp/zester. Don't even try zesting this many limes without a proper tool, just go to the hardware store and spend the $10. It's way cheaper than the pain and madness you will experience otherwise.

Ingredients:

3 cups heavy cream
1 1/2 cups sugar
1/4 cup finely grated lime zest
2/3 cup freshly squeezed lime juice

Combine all ingredients in a large bowl, whisking until sugar is dissolved.

Cover and refrigerate until completely chilled, at least an hour.

Freeze the mixture in a wide, shallow container, stirring every 20 minutes, until creamy and frozen. This takes about two hours. (It takes longer for bigger batches.)

Cover the container.

This makes soft ice cream, more like gelato than bricks.