I have had these photos ready for a while, waiting for me to come write some words to go with them. We took them over the school holidays when one of my boys decided to spend some time in the kitchen. Flynn does enjoy cooking and can even prepare a family meal from time to time. School holidays give him a chance to flick through our cookbooks and choose something new to have a go at. This time he chose ice cream!
We love ice cream in our house, and I don’t use the word “love” flippantly. I think we could all indulge daily but we try to limit dessert to Friday nights and visits with grandparents. A few years ago I was given an ice cream maker and have enjoyed making flavours that aren’t easily bought at the shops. Flynn’s choice this time was lime. These ice cream makers are relatively inexpensive and worth the investment if you think you might like to make ice cream at home.
We looked at a couple of recipes to get us going, using the ingredients from an Australian Women’s Weekly book titled ‘Sweet and simple ice cream and sorbets’, and the method written by Stephanie Alexander in Cook’s Companion.
We used lactose free cream to make this ice cream low FODMAP. This cream is reduced fat and so doesn’t whip as thickly as regular cream however, it still seemed to work quite well. There was not a lot of sugar added, so the final flavour was fresh, deliciously limey and not super sweet.
To go with our yummy ice cream I had a go at making these gluten free ice cream cones. It’s a bit like making crepes and cooking them until they are quite dark. I found rolling the hot crepes a bit difficult and instead draped them over an upturned cup, pressing it gently into that shape until they cooled a little and started to crisp up. As you can see, they did the job well.
The light was fading outside as we toook these last few photos. Can you imagine how excited our little people were when they were offered ice cream before dinner!
You will need 2-3 limes for this recipe.
1/3 cup lime juice
¼ cup (55g) caster sugar
1 teaspoon lime zest
3 eggs beaten
300ml thickened cream
Heat lime juice in a small saucepan and simmer to reduce by half. Add the sugar and stir to dissolve.
Meanwhile, whisk lime zest and eggs with an electric mixer for 5 minutes until frothy. While mixer is still whisking, slowly pour in hot juice and sugar mixture; continue beating until the mixture has cooled.
Beat cream until thick (if using reduced fat cream it won’t thicken as much as regular cream). Gently fold cream into cool egg mixture. Pour mixture into ice cream maker and churn according to manufacturer’s instructions.
You gotta love a cooking session that ends like this!