Folks, my Cuisinart ice cream maker has been busy this past week. Cream was on sale, I’ve had tons of eggs in the fridge, and my mind was racing with ideas for new flavors. While I have loved all the new flavors, this is my very favorite.
This ice cream is amazing. It is simply amazing. Cool, creamy, deceptively light. Then you have the pow! from the Key lime juice and the zing! from the fresh and candied ginger. So, take note. You’re going to want to make this today.
|This is my oldest daughter, Lilly. I told her to do a “I don’t like ice cream” face. (I don’t believe her either.)|
Key Lime Candied Ginger Ice Cream
from the amazing brain of Lindsey Johnson
1 cup Key lime juice (could sub. bottled juice, but fresh is better)
1 tsp. Key lime zest
1 Tbsp. freshly grated ginger
4 large whole eggs
1 1/2 cups granulated sugar
2 cups heavy cream
1/2 cup milk (whole or 2%)
1/2 cup finely chopped candied ginger
Whisk lime juice, zest, grated ginger, eggs and sugar in a non-reactive 2-quart saucepan. Cook over medium heat until curd thickens, about 5 minutes. (Do not let it boil or it will curdle.) Remove from heat and stir in cold heavy cream. Pour through a fine mesh sieve into a clean bowl. Chill until very cold. Process in an ice cream maker according to manufacturer directions.
Makes about 1 1/2 quarts.
Note: This recipe was designed for a 1 1/2 quart ice cream maker. Adjustments will need to be made if your ice cream maker has a capacity of 2 quarts or more.
Lilly wants to share some with you.
P.S. Happy Birthday, Dad! Hope you have a great day!