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Sunday, April 19, 2015

Lime Ice By Rick Bayless

Total Time: 4 hrs Cook Time: 4 hrs

Ingredients

  • Servings: 6
  • 5 -6 large limes (or enough to make 3/4 cup fresh lime juice)
  • 1 cup sugar
  • 1/3 cup corn syrup
  • 2 -3 cups fresh raspberries, blackberries (youã?⢠ll want to slice or quarter strawberries) or 2 -3 cups strawberries, for serving (youã?⢠ll want to slice or quarter strawberries)

Recipe

  • 1 grate the zest (colored part only) off 2 of the limes and scrape into a large bowl. (if the zest is in large pieces, chop it finely.) juice the limes, measure 3/4 cup and pour it in with the zest. add the sugar, corn syrup and 1 1/4 cups water. stir until the sugar dissolves. pour the mixture into the canister of your ice cream maker and freeze according to the manufacturer’s directions.
  • 2 the ice will have the best texture if you scoop it from the ice cream maker into a container and let it firm up for several hours in the freezer. the ice is best eaten within 24 hours, scooped into small dishes and sprinkled with the berries.
  • 3 without maker: place it in the freezer for a few hours, mix it up and it's good to go :). cover it so there's no freezer burn (but the corn syrup prevents it from freezing too much).

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