Cherry Lime Ice Cream
Well, it’s hard to believe another month has passed. This will be the last cherry recipe I share (at least for awhile). Another flavor that goes wonderfully with cherry is lime. I’m sure many of you have enjoyed a cherry limeade at some point. Well I couldn’t resist putting the duo in an ice cream. I feel like you don’t see a lot of lime in ice cream so I was I excited to try it.
The first time I made this ice cream I used lime zest and it was just too much. It had a weird floral and medicinal flavor, certainly not something you want in your ice cream! The next time I made it I used lime juice in just the cherry mixture and it wasn’t enough. The final version I’m sharing today has lime juice in the cherry mixture and the ice cream. It was juuuuuust right!
Ok let’s get to the ice cream!
You’ll start making the ice cream base so that it can cool before it’s churned. Whisk the egg yolks and sugar in a bowl until it’s pale yellow.
Now cook the milk and vanilla over medium heat just until it starts to bubble, just a few minutes.
The next step will be to temper the eggs. This basically means gradually adding some hot liquid to the eggs and then all of that back in so that the eggs don’t scramble. That being said, take the hot milk off the heat and slowly whisk in about a cup into the yolk and sugar mixture.
Now whisk the tempered egg mixture back into the hot milk and cook it over medium-low heat, constantly stirring.
You’ll be cooking this until the mixture has thickened slightly so that it coats the back of a spoon or spatula. This will only take a few minutes, so DO NOT walk away.
Once the mixture is thickened, pour it through a fine strainer into a bowl. Stir in the heavy cream and chill in the fridge.
Now onto the cherry mixture. Add the cherries, 1/4 cup lime juice, sugar and salt to a medium saucepan and cook over medium heat about 10 minutes.
A thick syrup will form and the cherries will be soft. Now let that cool.
Time to put it all together! Pour the cooled custard mixture into your ice cream maker, along with the rest of the lime juice and churn about 15 minutes or until it starts to solidify. While the ice cream is churning, puree the cherries. I used an emulsion blender but you can also use a regular blender or food processor to do this.
Scoop the ice cream into a bowl and stir in the pureed cherries. Put the ice cream in the freezer for at least 2 hours for it to firm up.
Scoop and enjoy!
This ice cream will last covered in the freezer for a week.
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Ingredients
- 4 egg yolks
- 2/3 cup sugar
- 1 1/2 cups whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
- 2 cups cherry halves
- 1/4 cup sugar
- pinch of salt
- 1/4 cup plus 2 tablespoons fresh lime juice
Instructions
- Whisk the egg yolks and sugar in a bowl until pale yellow.
- Cook the milk and vanilla over medium heat just until it starts to bubble, just a few minutes.
- Take the hot milk off the heat and slowly whisk in about a cup into the yolk and sugar mixture. Whisk that back into the hot milk and cook it over medium-low heat, constantly stirring.
- Cook until mixture has thickened slightly so that it coats the back of a spoon or spatula, a few minutes.
- Pour through a fin strainer into a bowl and stir in the heavy cream. Chill in the fridge.
- Add the cherries, 1/4 cup lime juice, sugar and salt to a medium saucepan and cook over medium heat about 10 minutes. Cool.
- Pour the cooled custard mixture into your ice cream maker, along with the rest of the lime juice and churn about 15 minutes or until it starts to solidify.
- Puree the cherries.
- Scoop the ice cream into a bowl and stir in the pureed cherries. Put the ice cream in the freezer for at least 2 hours for it to firm up.