Just talking about limes with Adam Fortner, of Creative & Sons, had me stopping by the grocery on the way home to buy the ingredients for my latest ice-cream recipe.
His Recipe for Lime Sherbet inspired me to create one of my own.
Trips to France, Italy, and Mexico PLUS being raised by a man who eats his dessert before his dinner might explain my love for gelato or sweets altogether. But to be honest, they all give me a tummy ache after. So… I make all of my ice cream recipes dairy free and use either coconut palm sugar, honey, or agave to sweeten them up.
(Adam and I agree, key limes are not the way to go)
juice and zest of 4 limes (about 1/3 c juice)
In a food processor combine the lime zest and coconut palm sugar. Once combined stream in your lime juice. Once that is combined well stream in your coconut milk. (This is where things got a little messy.) Pour into a bowl and refrigerate for at least 10 mins before putting it into your ice cream machine. (I use the cuisinart 2 qt.) For my machine I set my timer for 20 mins then check the consistency. I then add the graham cracker pieces until combined. Then it’s time to serve it up!
Blog hopped on The Prairie Homestead