Thursday, February 28, 2013
1 C lime juice
zest of 1 lime
1 C sugar
1 C heavy cream
optional: ¼ C loosely packed fresh mint leaves
Heat the lime juice, zest and sugar (and mint) in a sauce pan, stirring frequently, until sugar dissolves. (I like lime fairly tart, but at this point you can taste -- carefully, it's hot! -- and add additional sugar if desired.) Cool in refrigerator until well chilled. Strain to remove zest (and mint). Add heavy cream and immediately churn in ice cream maker according to manufacturer's instructions. Serve immediately or transfer to an airtight container and freeze for a firmer consistency.
This was great on its own, but I also really liked it swirled with my raspberry gelato!