White Chocolate Lime Ice Cream
6 ingredients
Ingredients
- 3 1/4 oz white chocolate
- 2 egg yolks
- 3/8 cup granulated sugar
- 1 1/2 cups heavy cream
- 1/2 cup milk
- rind and juice of 1 small lime
Directions
- Break up the chocolate and put in a heatproof bowl over simmering water with a couple of tablespoons of the cream. Stir occasionally until melted.
- Pour the rest of the cream and the milk into a pan with the grated lime rind and bring to the boil. In a bowl, whisk the egg yolks with the sugar until the mixture is pale and thick. Pour about half of the hot cream and milk onto the mixture, whisking constantly; blend the rest into the melted chocolate. Pour both mixtures back into the rinsed-out pan and cook over a low heat, stirring constantly until the mixture thickens. If you are not confident about making custard you can do this in a bowl over simmering water, which will take longer but involves less risk of scrambling the eggs. As soon as the mixture is thick enough to coat the back of a spoon, remove from the heat and put the base of the pan into cold water to cool rapidly, stirring occasionally.
- Once the mixture has cooled somewhat, add lime juice to taste. Remember flavors are less strong when frozen so put a bit more in than seems right. Chill the mixture in the fridge. Once it's thoroughly cold, either strain into an ice cream maker, or pour into a plastic box and put in the freezer, stirring a couple of times as it freezes.
- Remove from the freezer 20 minutes or so before serving and put in the fridge -- it will be rock-hard otherwise.
Notes
labeq's notes: Use real white chocolate, not vanilla-flavored white chips. I melt the white chocolate in the microwave, not over simmering water. I usually zap it for one minute, stir, then 30 second increments till it's melted. Way easier than the double boiler method. I chill the mixture in the fridge overnight before putting it in my ice cream machine. And no matter what, remember to strain the lime peel out of the mixture before freezing. I like lime, but the first time I made this I forgot to strain it, and wow, that was strong.