Lime Ice Cream Food

KEY LIME ICE CREAM

Steps:

• Whisk together the eggs, egg yolks, sugar, lime juice, and lemon zest in a saucepan over medium heat until well-blended. Continuously stir the egg mixture with a wooden spoon until thickened, 7 to 8 minutes. The mixture should be thick enough to coat the back of the spoon. Remove from heat, and stir in the half and half until smooth. Strain the mixture through a fine sieve set over a clean bowl. Cover and chill the mixture in the refrigerator, stirring occasionally, until cool, about 1 hour.
• Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

KEY LIME PIE ICE CREAM

Steps:

• Mix ingredients together and refrigerate until cold. Pour into ice cream maker and mix for 12 to 15 minutes. Transfer to another container and place plastic wrap on ice cream and cover container tightly with a lid. Place in freezer for several hours.
• When ready to serve, garnish with graham crackers.

LIME ITALIAN ICE

Steps:

• Fill a large bowl with ice water. Place another bowl inside so it's surrounded on all sides by the ice water. In a medium saucepan, bring water and sugar to a boil. When sugar has dissolved, remove from heat and add lime juice. Pour into bowl sitting in the ice bath to cool lime mixture, about 15 minutes. Pour mixture into a 10 by 12-inch baking dish that's sitting on a sheet tray and put in the freezer. After 1 1/2 hours, remove from freezer and scrape the ice with a fork, being sure to mix the softer center with the more frozen outer edges. Put back into the freezer for another 1 1/2 hours. Before serving, scrape again using the fork.

BLUEBERRY, COCONUT & LIME ICE CREAM

Steps:

• Finely grate the zest from one of the limes and squeeze the juice from both. Put in a small pan with the sugar and heat gently, stirring to dissolve the sugar. Add the blueberries and simmer for 2 minutes, just until the skins start to split.
• Pour the blueberry mixture into a bowl and stir in the coconut cream. Leave to cool. Whip the cream in a large bowl until it just holds its shape, then gradually stir in the blueberry mixture. Put the bowl in the freezer for about 1 hour, until the mixture is set about 3cm in from the edges.
• Remove from the freezer and mix it all together using a whisk. When it's fairly smooth, return to the freezer for a further hour, then repeat the whisking one more time. Transfer the ice cream to a rigid container, cover and freeze until firm, or for up to a month. Before serving,move to the fridge for 30 minutes to soften it. Serve with extra blueberries scattered over.

LIME CHIFFON ICE CREAM

Steps:

• Stir together the lime juice and sugar, stirring until the sugar has dissolved.
• Add in the sour cream and food coloring, if using. Whisk or stir until everything is well combined and smooth. You can do this in a food processor if you like.
• Process according to your ice cream maker's instructions. Spoon the soft ice cream into a pan, cover, and freeze until firm.
• Serve garnished with lime zest.

LIME ICE CREAM JELLO MOLD

Steps:

• In a large bowl dissolve Jell-o in boiling water,.
• Add cold water and chill until the consistency of thick egg whites.
• Beat with electric mixer until smooth and thick.
• Add whole popsicle one at a time and beat until smooth.
• Pour into mold that has been lightly sprayed with Pam or into glass bowl.

LEMON OR LIME ICE CREAM

Steps:

• In a food processor, pulse together zest of 3 lemons or limes with granulated sugar until smooth and brightly colored.
• In a small pot, simmer heavy cream, milk, citrus sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
• Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Remove from heat and allow custard to steep for 30 minutes.
• Stir in the juice and zest of the remaining lemon or lime. Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
• Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

LIME ICE CREAM

Steps:

• In a large saucepan, combine milk and sugar. Cook over medium heat until sugar is dissolved and mixture reaches 175°. Cool to room temperature. Stir in the lime juice and zest. Freeze in an ice cream freezer according to manufacturer's directions. , Transfer frozen lime mixture to a large bowl; allow to soften slightly. In a small bowl, beat whipping cream until stiff peaks form. Fold into softened lime mixture. Allow ice cream to firm up in your refrigerator freezer for 4 hours before serving.

KEY LIME ICE CREAM

Steps:

• Bring the cream to a simmer in a medium saucepan; slowly beat the hot cream into the egg yolks in a medium mixing bowl.
• Pour the entire mixture back into the saucepan and place over low heat.
• Stir constantly with a whisk or wooden spoon until the custard thickens slightly (be careful not to let the mixture boil or the eggs will scramble).
• Remove pan from heat and pour the hot custard through a strainer into a large, clean bowl.
• Let the custard cool slightly, then stir in the sweetened condensed milk and key lime juice.
• Cover and refrigerate until cold or overnight.
• Stir the cold custard well; then freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions.
• When finished, the ice cream will be soft but can be eaten; for firmer ice cream, transfer to a freezer-safe container and freeze several hours or overnight.
• *Margarita Ice Cream-add ¼ cup tequila and ¼ cup orange liqueur before freezing.

LEMON LIME ICE CREAM

Steps:

• In a nonreactive pan, combine the milk, 1/2 cup of the cream, the sugar, and the grated zest of 1 lemon and 1 lime. Heat the mixture, without letting it boil, just until the sugar is dissolved, about 8 to 10 minutes. Set the pan aside for 10 minutes.
• Whisk together the egg yolks, and slowly whisk in milk-and-cream mixture. Return to pan and cook over a low flame, stirring with a wooden spoon, until mixture thickens to a custardlike consistency, about 8 minutes. Do not let it get too hot or the eggs will curdle.
• Pour through a strainer into a large nonreactive bowl. Add the grated zest of the remaining lemon and 2 limes. Let stand for 10 minutes. Squeeze all the lemons and limes; add 3/4 cup of the combined juices and the remaining 3 cups cream. Chill, then pour into an ice-cream maker and freeze according to manufacturer's instructions.

KIWI LIME ICE CREAM

Steps:

• Before starting, make sure your ice cream maker/container doodad has already been in the freezer, at least overnight.
• In small food processor, mix together 1/2 cup sugar and lime zest to make your "lime sugar". Set aside.
• In a medium saucepan, heat cream and milk over medium heat. Stir in "lime sugar," vanilla, and salt and cook until sugar is dissolved, stirring frequently (about 4-5 minutes). Remove from heat.
• Add kiwi to food processor and blend it until it's a thick sauce. Set aside.
• In a large bowl, whisk together the egg yolks and 1/4 cup sugar. Whisk heavily for several minutes.
• Slowly, in small batches, whisk the cream mixture into the egg yolks. You don't want to end up with scrambled eggs, so slow, small batches is the key to success! Keep the whisking constant. Once all the cream has been whisked into the egg yolks, pour everything back into the pan and cook over medium heat (medium-low heat if your stove-top runs hot) and cook until the temperature of the mixture reaches 170°F) stirring semi-frequently. This takes about 10 minutes and you want to stir enough so that your cream mixture doesn't start to get a film on the top or bottom of the pan. It should not be boiling, bubbling, or simmering.
• When temperature has reached 170°F, remove from heat and pour into a medium bowl and let it cool to room temperature. Cover and refrigerate overnight.
• After your ice cream mixture has been chilled, pour it through a fine-mesh sieve to strain out the bits of lime zest and kiwi seeds. Once most of the liquid has been strained, press solids into the sieve with a spatula to squeeze out any hidden ice-cream-goodness left in there. Discard solids.
• Add the juice of one lime and give it a quick whisk to combine.
• Churn ice cream according to your ice cream maker's instructions (mine churned for about 20 minutes).
• Immediately enjoy as a soft serve or hard freeze it in your freezer.

NO-CHURN LABNEH AND LIME ICE CREAM WITH GRANOLA

Steps:

• If using Greek yogurt, set a fine-mesh sieve over a bowl; line with cheesecloth. Place yogurt in sieve and let drain in refrigerator 4 hours (you should have ½ cup); discard drained liquid in bowl.
• Pulse granola in a food processor to break up a bit. (Or roll up in a kitchen towel and gently crush with a rolling pin.)
• Whisk labneh (or strained yogurt), condensed milk, lime zest and juice, and salt in a medium bowl until smooth.
• Using an electric mixer, beat cream in a medium bowl, starting on low speed and gradually increasing to medium-high as it thickens, until billowy and stiff peaks form, about 4 minutes.
• Add a dollop of whipped cream to labneh mixture and mix in with a rubber spatula (this is just to lighten it so that the next stage-folding-is easier). Add remaining whipped cream and fold in, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl to integrate without deflating, until very few streaks of labneh mixture remain. Fold in granola; scrape ice cream base into a loaf pan that's at least 8½x4½". Cover with plastic wrap or an airtight silicone lid and freeze until solid, at least 8 hours.
• To serve, transfer loaf pan to refrigerator and let ice cream soften 10 minutes before scooping into bowls.
• Do Ahead: Ice cream can be made 1 week ahead. Keep frozen.

LIME ICE CREAM

Steps:

• Blend zest and 1/2 cup sugar in a food processor 30 seconds, then stir together with cream and milk in a heavy saucepan. Bring to a boil over moderate heat, stirring occasionally, and remove from heat. Steep, covered, 30 minutes.
• Bring remaining 1/2 cup sugar and 1/4 cup plus 2 tablespoons lime juice to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved, then boil, swirling pan occasionally, until syrup just begins to turn very pale golden. Remove from heat and whisk in steeped cream.
• Whisk yolks with salt in a large bowl and add cream mixture in a slow stream, whisking. Return to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard coats back of spoon and thermometer registers 170°F (do not let boil).
• Pour through a very fine sieve into a clean bowl and cool, stirring occasionally. Stir in remaining 1/4 cup lime juice and chill custard, covered, until cold, at least 3 hours.
• Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.