Many answers to “what am I going to cook?” tend to involve a follow up question: “what food is about to go bad?” In this case, it was limes. It’s summer, we had extra limes that were looking a bit sketchy, and there was leftover heavy cream. Lime sherbet it is!
It turned out fairly well, if a little on the sweet side. So I threw some graham crackers into the bowl and called it Key Lime Pie Sherbet instead.
Lime Sherbet
1T lime zest
1c+2T sugar
pinch of salt
0.666c fresh squeezed lime juice
1.5c water
2t vodka
0.666c heavy cream
- Process the sugar, salt, and zest in a food processor until the sugar is damp. Turn processor on and add lime juice and water. Leave on until sugar is fully dissolved, about a minute. Put into bowl, add vodka, cover and refrigerate until mixture is 40F (30-60 minutes).
- Once it’s cold, whip the heavy cream until soft peaks form. Then slowly add the mixture in a steady stream, whisking constantly. Immediately start ice cream maker and put juice/cream mixture in. Churn for 25-30 minutes, until it has the texture of soft-serve ice cream.
- Transfer from machine to storage container and freeze for 3 hours. (If you don’t do this, I’ve found that the mixture isn’t really cold enough to eat. It melts quickly and you end up drinking more than you eat.)