I’m back!!!!! So I took a ridiculously long totally uncalled for hiatus and it can basically be explained by me going AWOL (Absent Without Official Leave) because I really don’t have a good excuse as to my extended absence and I could try and come up with a really good acceptable excuse but that would require a lie and well I am the worse liar out there – all I am good for is an amazing poker face during Bull**** and that’s it.
But enough about all of that because even though I haven’t been keeping all of yall up to speed I have been honing in on my kitchen skills and have been torturing people with Instagrams of all my baked and cooked goodies which means I have plenty of material to share with yall now that my booty is back in the saddle.
It’s summertime and something people love to make is sangria. So my mums did that – made a huge pitcher of white citrus sangria. It was fabulous but she totally went overboard on purchasing limes and lemons. So we had bowls of those sitting around. So my mums (again) decided to make lime bars with a graham pistachio crust. Fabulous. But then I decided to amp up the deliciousness A LOT when I thought of the brilliant idea of freezing in half of my mums lime bars to then mix in with the July cover girl of Bon Appetit …vanilla ice cream.
And let me tell you I was right on with knowing that it would be ridiculously good. Honestly this ice-cream is the perfect base for any of your chosen mix-ins. I’m thinking greatness will abound in the form of fancy top shelf liquors and sweet tangy summer fruits. Get on that – pull out your ice-cream maker and show it the love it deserves.
Lime Bars Recipe let freeze until firm before you mix into the ice-cream.
Vanilla Ice-Cream (makes ~3 1/2 cups)
1 1/2 cups heavy cream
1 cup whole milk
1/2 cup sugar (divided)
pinch of kosher salt
1/2 vanilla bean or 1 tsp. vanilla extract
5 large egg yolks
Combine the heavy cream, whole milk, 1/4 cup sugar, and salt in a medium saucepan.
Split 1/2 vanilla bean lengthwise and scrape in and add pod. Or use 1 tsp. vanilla extract (what I did)
Bring mixture just to a simmer, stirring to dissolve the sugar.
Remove from heat. If using vanilla bean, cover and let sit for 30 minutes to get the richest vanilla flavor.
Then whisk the egg yolks with the other 1/4 cup of sugar until pale and thick – about 2 minutes. Can also opt to use a handheld electric blender.
Gradually whisk in 1/2 cup of the cream mixture into the egg yolk mixture. Then combine the two mixtures back into the saucepan.
Cook over medium heat, stirring constantly until thick enough to coat a wooden spoon about 2-3 minutes.
Strain custard into a medium bowl set over a bowl of ice water and let cool, only stirring occasionally.
Process custard in an ice cream maker according to manufacturer’s instructions.
Turn off your ice cream machine and using a big rubber spatula fold in the chopped up and frozen lime bar pieces (I chopped them up once frozen).
Transfer to an airtight container, cover and freeze until firm – at least 4 hours and up to 1 week.
Serve in waffle bowls and your consumers will be more than pleased when they scream for ice-cream and you won’t have any bowls to clean – just spoons (:
What’s your favorite ice cream flavor???