Lime Ice Cream with Citrus Salad
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 510 kcal | (24 %) | ||
| Protein | 6.4 g | (7 %) | ||
| Fat | 36.1 g | (31 %) | ||
| Carbohydrates | 36 g | (24 %) |
Ingredients
- For the lime ice cream
- 50 grams sugar
- 50 milliliters water
- 4 Red Maraschino cherry
- 2 medium egg yolks
- grated zest of 1 Limes
- Juice of 2 Limes
- 400 milliliters Whipped cream
- For the citrus salad
- 3 pink Grapefruit
- 3 Navel Orange
- 2 Tbsps Orange liqueur
- 2 Tbsps chopped Pistachio
Preparation steps
For the lime ice cream: Combine the sugar and water in a saucepan and simmer for 1 minute. Finely chop the maraschino cherries. Whisk the egg yolks, lime zest and lime juice together until smooth. Gradually stream in the sugar mixture while whisking vigorously. Beat the whipping cream until stiff and fold into the egg mixture. Process the mixture in an ice cream maker according to the manufacturer's instructions. Alternatively, transfer the mixture to a shallow dish and freeze for 3-4 hours, stirring vigorously every 30 minutes to prevent large ice crystals from forming.
For the citrus salad: Peel the grapefruits and oranges making sure to remove all of the white pith. Remove the grapefruit and orange segments with a sharp knife and toss with the Cointreau and chopped pistachios. Let marinate for about 20 minutes. Spoon the citrus salad into dessert bowls, top with a scoop of lime ice cream and serve.
