The ultimate summer treat if you are a citrus lover! Very refreshing and tangy, this is ice cream is like love in a bowl.
Serves: 6 Prep. time: 5′ + 4-5h freezing Cooks in: 25′ Ready in: 30′
360 ml double cream
420 ml milk
200 g granulated sugar
¼ tsp salt
6 egg yolks
3 limes, zested
4 tbsp lime juice
10 mint leaves, finely chopped
For the serving
10 butter biscuits
In a pan on medium heat mix double cream, milk, sugar and salt and allow to come to a boil. In the meantime beat egg yolks until white and fluffy.
Stir tablespoons of hot cream in the yolks beating at all times until yolks are pasteurized. Then return mixture in the pan and simmer on low-medium heat, stirring at all times for 3-5 minutes, until it comes to a boil and is lightly thickened. Do not allow to boil.
Remove pan from heat, stir in lime zest and juice and set aside until it comes at room temperature. Stir in mint, pour it into your ice cream maker and freeze according to manufacturer’s instructions. Keep it in an airtight container and freeze until firm, at least 4-5 hours.
Serve with butter biscuits, lime slices and some mint leaves.
Photo: George Drakopoulos – Food styling: Tina Webb
Και η συνταγή στα ελληνικά: Παγωτό με μοσχολέμονα και μπισκότα βουτύρου