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Strawberry Lime Ice Cream

This week, as I was sitting in our house with the ac currently on the fritz I thought to myself, what do I really want right now? Answer: ice cream. But not just any ice cream, something refreshing. Something complex. Something more than just you’re typical one-note ice cream flavor. Something delicious. Three seconds later I knew what I was gonna do. And I recommend you try this recipe for yourself, because it’s hot outside and you too deserve something to delicious, complex, and refreshing.
You can thank me later.

Strawberry Lime Ice Cream
Yield 2 qt.
Cream 2 cups (16 oz.)
Milk 2 cups (16 oz.)
Sugar 1 cup (8 oz.)
Egg yolks 7 oz. (12 eggs)
Zest of 2 limes
 
Strawberry Jam
Strawberries 4 cups
Sugar 1 cup
Lemon juice ¼ cup (2 oz.)
 
Directions:

Prepare the jam first by quartering strawberries and heating in a medium pot with sugar and lemon juice. Cook on medium high until strawberries have cooked down to a syrup-jam consistency, about 20-30 minutes.

Cool jam completely.

To make the ice cream base, heat up cream and milk in a larger pot. In a separate bowl, whisk sugar and egg yolks together. When cream mixture is hot (do not boil), temper in egg yolks to bring the temperature of the eggs up slowly, then pour the egg yolk mixture back in the pot with the cream. Cook eggs in the cream until you can coat the back of a spoon or until the temperature reads 160 F (71 C).

Strain ice cream mixture into a big bowl fitted over an ice bath and cool down.

Once mixture is cold to the touch, add in lime zest and put in your ice cream maker to churn. Churn per your machine’s directions.

Put strawberry jam in a piping bag and cut off the tip.

Once ice cream is done, remove from your ice cream machine completely and pipe and fold strawberry jam. Place in an air tight container and freeze for 8+ hours.

Serve and enjoy! Stay cool friends!

Strawberry Lime Ice Cream

Fresh strawberry jam and lime zest mixed in ice cream
Servings: 20
Author: Saura Madani

Ingredients

Strawberry Jam

  • 4 cups strawberries
  • 1 cup sugar
  • 1/4 cup lemon juice

Ice Cream

  • 2 cups cream
  • 2 cups milk
  • 1 cup sugar
  • 7 oz yolks
  • zest of 2 limes

Instructions

  • Prepare the jam first by quartering strawberries and heating in a medium pot with sugar and lemon juice. Cook on medium high until strawberries have cooked down to a syrup-jam consistency, about 20-30 minutes.
  • Cool jam completely.
  • To make the ice cream base, heat up cream and milk in a larger pot. In a separate bowl, whisk sugar and egg yolks together. When cream mixture is hot (do not boil), temper in egg yolks to bring the temperature of the eggs up slowly, then pour the egg yolk mixture back in the pot with the cream. Cook eggs in the cream until you can coat the back of a spoon or until the temperature reads 160 F (71 C).
  • Strain ice cream mixture into a big bowl fitted over an ice bath and cool down.
  • Once mixture is cold to the touch, add in lime zest and put in your ice cream maker to churn. Churn per your machine’s directions.
  • Put strawberry jam in a piping bag and cut off the tip.
  • Once ice cream is done, remove from your ice cream machine completely and pipe and fold strawberry jam. Place in an air tight container and freeze for 8+ hours.
  • Serve and enjoy! Stay cool friends!

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