The first thing I attempted to make with the ice cream maker was pear sorbet. While the mixture fluffed up like it should, I hadn’t been able to process the pears into a proper puree, so there were small chunks of fruit in the resulting sorbet.
After that I thought I would try an ice cream recipe instead, and when I found a number of ice cream recipes a little Valentines Day mini recipe book, I decided to give this one a go.
The number of limes you’ll need depends upon the size and juiciness of the fruit, but I used 5 and softened them before juicing, rolling them around on a chopping board before I halved them. The length of time to churn the ice cream will depend upon the machine you have, but this took about 20 minutes for me. After churning, you’ll find the lime flavour is quite sharp and overwhelming, but after the ice cream has chilled overnight, the taste of lime will have mellowed out.
1 1/2 cups icing sugar
1/2 cup lime juice
zest from 2 limes
300ml pouring cream
270ml coconut cream
In a bowl combine the icing sugar, lime juice and zest. Set aside.
Place cream in the bowl of an electric mixer and beat until soft peaks form. Fold through lime juice mixture and coconut cream.
Place in the fridge to chill.
Pour the ice cream mixture and churn for about 20 minutes. Once done, pour into a container and freeze overnight before serving.