When I saw this no-cook ice cream recipe, I was inspired to use up a bunch of limes sitting on the kitchen counter, before they got too wrinkled and dry! Also, to make something that reminded me of key lime pie, minus the eggs and custard-making procedure, and the crust. The result was refreshing, like a creamy version of Scream’s lime-mint sorbet, although not quite as bracingly tart.
Ingredients
- 1/2 pound limes, about 5 to 8 limes depending on their size, basically enough for roughly 1/4 to 1/3 cup of juice and 2 to 3 tablespoons of zest
- 2 cups heavy whipping cream
- 1/2 cup whole milk
- 1 can (14 ounces) sweetened condensed milk
- 2 tablespoons vanilla sugar
- a pinch of salt
- 2 tablespoons spearmint leaves, chiffonade or finely torn
Method
- Zest and juice the limes in separate containers. Put the zest in the same bowl for the next step.
- Place all the ingredients except the lime juice and mint into a microwave-safe bowl. Zap it on medium-high for 2 to 3 minutes, pausing to stir every minute. You could also do this in a sauce pan on the stove, but this is quicker and save cleaning additional dishes. 🙂
- Whisk in the mint and lime juice. Continue to whisk until all liquids are well incorporated, e.g., no lumps of sweetened condensed milk remaining.
- Cover and chill to infuse overnight in the fridge.
- Filter the cream mixture a through a fine strainer, then churn in an ice cream maker per its instructions.
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