Kaffir Lime and Gin Ice Cream Recipe

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Photograph: Max Falkowitz

Makrut 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.

Recipe Facts

Active: 30 mins
Total: 9 hrs
Serves: 6 to 8 servings
Makes: 3 1/2 cups

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Ingredients

  • 3 cups half and half

  • 20 makrut lime leaves, bruised slightly

  • 2 inches ginger, thinly sliced

  • 6 large egg yolks

  • 3/4 cup sugar

  • 5 tablespoons gin (recommended: Hendrick's)

  • 1 teaspoon rosewater

  • 1/2 teaspoon kosher salt

Directions

  1. 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.

  2. 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.

  3. 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.

Special Equipment

Ice cream maker

This Recipe Appears In

Nutrition Facts (per serving)
261 Calories
14g Fat
24g Carbs
8g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 261
% Daily Value*
Total Fat 14g 17%
Saturated Fat 8g 39%
Cholesterol 194mg 65%
Sodium 189mg 8%
Total Carbohydrate 24g 9%
Dietary Fiber 0g 0%
Total Sugars 23g
Protein 8g
Vitamin C 1mg 5%
Calcium 123mg 9%
Iron 1mg 5%
Potassium 177mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)