This idea was born from the amazing success of our recently featured Frozen Key LimePie. I was so impressed with the filling and how well it held its velvety smooth texture even under extremely cold temperature. My ancient deep freezer in the basement is set very low and even commercial ice cream that is stored in it has to be left out for some time to soften slightly before it is able to be scooped.
When I cut into that pie I was surprised at how smoothly and easily it cut and the taste and silky texture were just simply to die for. With a texture somewhere between soft serve ice-cream and a good sherbet, I thought at the time that it would make a great frozen dessert all on its own. When the opportunity arose that I needed a good simple dessert to serve a few dinner guests and anticipating being pretty time pressed on that day, I knew I would need one to be prepared in advance when this idea again sprang to mind.
I froze it in individual portions in short whiskey glasses with a simple garnish of whipped cream and some candied lime slices made by slowly simmering lime slices in simple syrup, then leaving on a wire rack to dry overnight. It was a welcome, simple cooling dessert on a warm summer evening; a complete success. Other citrus fruits would work equally well and I plan to experiment with other flavors using this method soon. Stay tuned.
I froze it in individual portions in short whiskey glasses with a simple garnish of whipped cream and some candied lime slices made by slowly simmering lime slices in simple syrup, then leaving on a wire rack to dry overnight. It was a welcome, simple cooling dessert on a warm summer evening; a complete success. Other citrus fruits would work equally well and I plan to experiment with other flavors using this method soon. Stay tuned.
Makes about 8-10 servings
Whip to soft peaks
1 cup whipping cream
2 rounded tsp icing sugar
1 tsp vanilla extract
Set aside.
Set aside.
In the bowl of a stand mixer with the whisk attachment in place, add
9 extra large egg yolks
1/3 cup sugar
Whisk at high speed until light, foamy and pale yellow in color, about 5 minute.
Slowly whisk in
Slowly whisk in
Two 10 ounce cans of sweetened condensed milk
1 cup lime juice
zest of 3 limes finely minced
Gently fold in the previously whipped cream. Pour into individual serving dishes or into an airtight covered plastic container if you are planning to store the ice cream.
Freeze for several hours or overnight before serving with a garnish of whipped cream.
This idea was born from the amazing success of our recently featured Frozen Key LimePie. I was so impressed with the filling and how well it held its velvety smooth texture even under extremely cold temperature. My ancient deep freezer in the basement is set very low and even commercial ice cream that is stored in it has to be left out for some time to soften slightly before it is able to be scooped.
When I cut into that pie I was surprised at how smoothly and easily it cut and the taste and silky texture were just simply to die for. With a texture somewhere between soft serve ice-cream and a good sherbet, I thought at the time that it would make a great frozen dessert all on its own. When the opportunity arose that I needed a good simple dessert to serve a few dinner guests and anticipating being pretty time pressed on that day, I knew I would need one to be prepared in advance when this idea again sprang to mind.
I froze it in individual portions in short whiskey glasses with a simple garnish of whipped cream and some candied lime slices made by slowly simmering lime slices in simple syrup, then leaving on a wire rack to dry overnight. It was a welcome, simple cooling dessert on a warm summer evening; a complete success. Other citrus fruits would work equally well and I plan to experiment with other flavors using this method soon. Stay tuned.
I froze it in individual portions in short whiskey glasses with a simple garnish of whipped cream and some candied lime slices made by slowly simmering lime slices in simple syrup, then leaving on a wire rack to dry overnight. It was a welcome, simple cooling dessert on a warm summer evening; a complete success. Other citrus fruits would work equally well and I plan to experiment with other flavors using this method soon. Stay tuned.
Makes about 8-10 servings
Whip to soft peaks
1 cup whipping cream
2 rounded tsp icing sugar
1 tsp vanilla extract
Set aside.
Set aside.
In the bowl of a stand mixer with the whisk attachment in place, add
9 extra large egg yolks
1/3 cup sugar
Whisk at high speed until light, foamy and pale yellow in color, about 5 minute.
Slowly whisk in
Slowly whisk in
Two 10 ounce cans of sweetened condensed milk
1 cup lime juice
zest of 3 limes finely minced
Gently fold in the previously whipped cream. Pour into individual serving dishes or into an airtight covered plastic container if you are planning to store the ice cream.
Freeze for several hours or overnight before serving with a garnish of whipped cream.
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