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Updated August 2nd, 2007
 Cooking
with Kristine Clark
Lime Ice Cream
 Our summertime living is
easy. I love looking at the calendar
and finding blank squares on
it. Not that I’m ever all that busy,
it’s just the idea that the plans are
mine to make.
One of my favorites to make
is where and what we’re going to
eat for dinner. We usually dine at
home, of course. This time of
year, Chef Scott uses the grill
often. We also have lots of hearty,
cool salads that I love and feel
virtuous about.
If we’re dining out, we must
decide if we’re going fancy or
casual, what kind of food we
crave, whether we dine in the
restaurant or take out and, most
important, do I have to wear
makeup?
Generally, unless there is an
incredible dessert on the menu,
we skip that course and head
home. If we still have room, there
is homemade ice cream in the
freezer made with our trusty ice
cream maker.
Recently Scott found a recipe
online that sounded ideal for
summer enjoyment — lime ice
cream. It wasn’t a sorbet or a
sherbet, as I would expect with
lime as the main ingredient. The
recipe sounded like it would be
creamy yet citrus, too. It looked
tasty and it was.
We tried lime ice cream last
weekend. Although it called for a
bit of cooking, no eggs were
involved as in custard-based ice
creams. The cooking was just to
completely dissolve the sugar into
the milk. It’s very smooth and
creamy. Both Scott and I think it
would benefit from a bit more limejuice
and zest, though, but that’s up
to personal taste. For color we did
sprinkle a little extra zest on top
when serving. Yum.
Please, the rest of the summer,
take it easy if you can. This is not
the time to be too busy. It’s hot out
there. Have some lime ice cream
and chill.
Lime Ice Cream
Recipe submitted by: Betsy Hedeman
Ingredients:
 Preparation:
1. In a saucepan, combine milk and sugar. Cook over medium heat until sugar is
dissolved and mixture reaches 175°F. Cool to room temperature. Stir in limejuice
and zest. Freeze in an ice cream maker, according to manufacturer’s directions.
2. Transfer frozen lime mixture to a bowl, and allow to soften to
slightly. In a small mixing bowl, beat whipping cream until stiff peaks
form. Fold into softened lime mixture. Allow ice cream to firm up in your
refrigerator freezer for 4 hours before serving.
ALL RIGHTS RESERVED 2007 Allrecipes.com. Printed with permission from Allrecipes.com
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Do you have a favorite recipe that you would like to
share with our readers?
If so, please write to Kristine at:
Outlook Newspaper, P.O. Box 578,
La Cañada Flintridge, CA 91012
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