Holy heatwave, Batman! It's scorching outside! Ugh!
We know. We talk about the weather a lot. It's a British thing. We also like to talk about how we got places and we announce whenever we are leaving a room. We also like to wear matching pajamas to sleep and believe firmly that cheese and bread is a complete and wholesome lunch. What can we say? It's in the genes.
But it really is very, very hot outside today. The wax in our Citronella candles melted in the sun! How are we supposed to turn the oven on and bake for our lovely Cupcakes when the house is sooooooooooooooo balmy?! I mean, it's barely June and we're already in the 90's? This does not bode well for the rest of the summer. How is it we have 4 months of 'The Shining' in the winter and then rains for a month and then we skip straight into desert conditions? Why do we live here again? Don't answer that.
Yuck. It's too hot, actually.
Clearly, we also like to complain. But that's an American thing, not a British thing.
But, the British in us puts on a happy face in times like these and bucks up! That's right, Muffins. We just need to suck it up. Deal with the heat and move on. Keep calm and carry on, etc.
Well, more accurately we'll just now make cold desserts instead of warm, baked ones.
Perhaps a little something like this Vanilla Lime Ice Cream. We know what you're thinking. Lime should be a sorbet not an ice cream. But this ice cream is subtle and tangy and refreshing. It's like a lime creamsicle in a really good way.
Most importantly, however, this ice cream is cold.
Vanilla Lime Ice Cream
Makes about 1 1/4 quarts
1 1/2 cups heavy cream
1 1/2 cups whole milk
2 packed tablespoons of finely grated lime zest (about 2 limes' worth)
1 cup granulated sugar
6 large egg yolks
1 teaspoon pure vanilla extract
pinch of salt
1/2 cup fresh squeezed lime juice (about 5 limes)
In a medium bowl, blend lime zest, sugar, egg yolks, vanilla extract and salt. Set aside.
In a medium saucepan, heat the cream and milk together over medium heat until hot but not boiling. Slowly pour the hot cream-milk mixture into the zest-sugar-egg mixture to temper the eggs. Whisk away! Keep pouring in the hot cream-milk until completely blended. Whisk together well.
Return the entire cream-egg blend back into the saucepan and heat again over medium-low heat, stirring frequently, until the mixture thickens and the custard coats the back of a wooden spoon. Then, pour through a fine mesh sieve into a clean bowl and allow to cool slightly. Whisk the lime juice into the cooler custard, cover and chill until cold or overnight.
When totally cooled, whisk the custard once more and pour into an ice cream maker. Freeze according to the directions and store in freezer until hard. This ice cream is delicious served with blackberries or strawberries or would even be tasty with chopped kiwis. So refreshing!
PS- We think you could fairly easily substitute any other citrus fruit for the lime (i.e. orange) in this dessert. Yum.