Lime and Basil Ice Cream

I came across this absolutely delicious ice cream in Portugal last year - a refreshing combination of limes offset by the unusual basil.  It rocks!   Based on the easy lemon ice cream formula, there are no eggs involved, and from start to finish it takes about 3/4 hour, if you use an ice cream maker.

Lime and Basil Ice Cream

Lime and Basil Ice Cream

4 limes, both zest and juice

8oz/225g caster sugar

1pint/450ml double cream

½ tsp salt

good handful of fresh basil leaves, chopped

Put the juice and grated zest into a large bowl and add the sugar.   Then add the cream and the salt, which thickens the mixture.  Freeze in either an ice-cream maker or bowl (if you use a bowl, you have to mix it up every hour or so to prevent ice crystals forming).   Add the basil about half an hour into the process so that it doesn’t get mashed by the paddle of the ice cream maker.    This makes about a litre of ice cream, suitable for 5 people.  

To get more juice out of the limes, put them in the microwave for about 20 seconds before squeezing. 

If you like this recipe, why not let me know how you got on with it?  I'm also on Facebook "Kate's Puddings" and Twitter @katespuddings.  My cookbook is on sale via my website www.katespuddings.co.uk.  This recipe is featured in my cookbook, together with 75 others, many of which will not be appearing on the blog!