Kaffir lime leaves are somewhat hard to come by but well worth the effort. You can find them in Southeast Asian markets, either refrigerated or frozen. This ice cream is just begging to crown a warm, toasty fruit cobbler in need of a perfumed, citrus element.
- Yield:6 to 8 (makes about 3 1/2 cups)
- Active time: 30 minutes
- Total time:1 hour, plus an overnight chill
- 3 cups half and half
- 20 kaffir lime leaves, bruised slightly
- 2 inches ginger, thinly sliced
- 6 egg yolks
- 3/4 cup sugar
- 5 tablespoons gin (recommended: Hendrick's)
- 1 teaspoon rosewater
- 1/2 teaspoon kosher salt
In a medium saucepan, combine half and half, lime leaves, and ginger over medium-high heat. Bring to a boil, then simmer for 20 minutes, stirring occasionally. Using a strainer, fish out lime leaves and ginger slices.
In a medium bowl, whisk egg yolks and sugar together until light in color and slightly thickened. Ladle 1/2 cup half and half into bowl, whisking constantly, then transfer yolk mixture to saucepan. Cook on low heat, stirring frequently, until base coats the back of a spoon but a finger swipe leaves a clean line.
Strain into an airtight container, then stir in gin and rosewater. Add salt to taste, then chill in refrigerator overnight. The next day, churn according to manufacturer's instructions.