Monday, January 11, 2010

Kaffir Lime and Ginger Ice Cream

My friend Liz tipped me off that our co-op had kaffir limes in stock.  This time last year I came across kaffir limes and attempted a sorbet. It was a complete flop. Too bitter to even eat. But this ice cream  was worth waiting for. This is one of the best ice creams I have made, so unique, so good. If you see these at your local store -- they're in season in California right now -- buy them and try this!

Kaffir Lime and Ginger Ice Cream
Adapted from David Lebovitz Ginger Ice Cream recipe in Perfect Scoop

  • 3 inch piece of ginger
  • 1 cup whole milk
  • 2 cups heavy cream
  • 5 egg yolks
  • 3/4 cup sugar
  • Pinch of Salt
  • Zest of three kaffir limes
  • Juice of two kaffir limes, approximately 2 tablespoons
How To:

Bring two inches of water to a boil in a saucepan. Cut the ginger into thin slices, no need to peel. Drop the ginger into the boiling water and blanch for about two minutes.  Strain and remove ginger.

In a saucepan, heat 1/2 of the cream, milk, salt, sugar, and blanched ginger. Be sure not to boil. Once the sugar has dissolved and the mixutre is warm, remove from the heat and let steep for one hour.

Add the remaining cream, zest and juice to the saucepan.

In a medium sized bowl, whisk the egg yolks together. Begin to reheat the milk mixture and slowly add in the egg yolks. Over medium heat gently stir the mixture until it thickens. It will be done when the mixture evenly coats a spoon and holds a line when you run your finger along the backside.

Remove the ginger slices with a slotted spoon, and pour the mixture into a bowl. Let chill in the refrigerator for at least one hour.

Once chilled, pour into an ice cream maker and freeze according to its instructions. Remove ice cream and put into a freezer container and let set for an hour before serving.

Notes: The kaffir limes I used were very small, maybe an inch or so in diameter, adjust accordingly. Also, I skipped the crystalized ginger that David Lebovitz's recipe calls for. I wanted the lime to really come through and not have the ginger dominate. The ginger adds a perfect balance to the kaffir lime scent and flavor.

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