菊地姫奈
菊地姫奈
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Lime & Chili Ice Cream
Zesty Lime Ice Cream with a Spicy Chili Kick
Ingredients:
1 ½ cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 tbsp lime zest
1/2 cup freshly squeezed lime juice
4 egg yolks
1/2 tsp chili powder (adjust to taste)
1/8 tsp cayenne pepper (optional, for extra heat)
Pinch of salt
1 tsp vanilla extract
Directions:
In a saucepan, combine milk, cream, lime zest, and salt. Heat over medium until steaming but not boiling.
In a bowl, whisk egg yolks and sugar until thick and pale.
Slowly pour the warm cream into the yolk mixture, whisking constantly to temper the eggs.
Return mixture to the saucepan. Cook over low heat, stirring constantly, until the custard thickens slightly (170–175°F or 77–80°C).
Remove from heat. Stir in lime juice, chili powder, cayenne (if using), and vanilla extract. Mix well.
Strain the custard through a fine mesh sieve. Chill in the fridge for at least 4 hours or overnight.
Churn in an ice cream maker according to manufacturer’s instructions.
Transfer to a container and freeze for 4 hours or until firm.
Prep Time: 20 minutes | Cooking Time: 15 minutes + chill/freeze | Total Time: 6 hours
Kcal: 280 kcal | Servings: 6 servings
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Ever tried spice in your scoop? This Lime & Chili Ice Cream is zesty, creamy, and has a fiery little finish that keeps you coming back for more!Lime & Chili Ice Cream Zesty Lime Ice Cream with a Spicy Chili Kick Ingredients: 1 ½ cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 1 tbsp lime zest 1/2 cup freshly squeezed lime juice 4 egg yolks 1/2 tsp chili powder (adjust to taste) 1/8 tsp cayenne pepper (optional, for extra heat) Pinch of salt 1 tsp vanilla extract Directions: In a saucepan, combine milk, cream, lime zest, and salt. Heat over medium until steaming but not boiling. In a bowl, whisk egg yolks and sugar until thick and pale. Slowly pour the warm cream into the yolk mixture, whisking constantly to temper the eggs. Return mixture to the saucepan. Cook over low heat, stirring constantly, until the custard thickens slightly (170–175°F or 77–80°C). Remove from heat. Stir in lime juice, chili powder, cayenne (if using), and vanilla extract. Mix well. Strain the custard through a fine mesh sieve. Chill in the fridge for at least 4 hours or overnight. Churn in an ice cream maker according to manufacturer’s instructions. Transfer to a container and freeze for 4 hours or until firm. Prep Time: 20 minutes | Cooking Time: 15 minutes + chill/freeze | Total Time: 6 hours Kcal: 280 kcal | Servings: 6 servings #limeicecream #chiliicecream #spicydesserts #tangyandsweet #zestyflavors #flavoredicecream #unusualicecream #gourmetdessert #limechili #homemadeicecream #sweetheat #summerdesserts #icecreamwithatwist #citrusdesserts #spiceinfused #limeandspice #coolandhot #creamyindulgence #culinaryadventure #icecreamrecipe Ever tried spice in your scoop? This Lime & Chili Ice Cream is zesty, creamy, and has a fiery little finish that keeps you coming back for more!
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