White chocolate and lime ice-cream

… inspired by a recipe for white chocolate and lime mousse. The flavours complement each other surprisingly well. Use good-quality chocolate with a high proportion of cocoa butter (i.e. 25%), not the Milky-Bar type which won’t melt properly.


85 g (3 1/4 oz) white chocolate
2 egg yolks
75 g (3/8 cup) granulated sugar
375 ml (1 1/2 cups) double cream
125 ml (1/2 cup) milk
rind and juice of 1 small lime

Break up the chocolate and put in a heatproof bowl over simmering water with a couple of tablespoons of the cream. Stir occasionally until melted.

Pour the rest of the cream and the milk into a pan with the grated lime rind and bring to the boil. In a bowl, whisk the egg yolks with the sugar until the mixture is pale and thick. Pour about half of the hot cream and milk onto the mixture, whisking constantly; blend the rest into the melted chocolate. Pour both mixtures back into the rinsed-out pan and cook over a low heat, stirring constantly until the mixture thickens. If you are not confident about making custard you can do this in a bowl over simmering water, which will take longer but involves less risk of scrambling the eggs. As soon as the mixture is thick enough to coat the back of a spoon, remove from the heat and put the base of the pan into cold water to cool rapidly, stirring occasionally.

Once the mixture has cooled somewhat, add lime juice to taste. Remember flavours are less strong when frozen so put a bit more in than seems right. Chill the mixture in the fridge. Once it’s thoroughly cold, either strain into an icecream maker, or pour into a plastic box and put in the freezer, stirring a couple of times as it freezes.

Remove from the freezer 20 minutes or so before serving and put in the fridge — it will be rock-hard otherwise.

This recipe is based on one from Ices: The Definitive Guide by Caroline Liddell and Robin Weir.
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