I agree with Rick Bayless, “This is one of the simplest, most refreshing, most satisfying desserts in the world”. I love Rick Bayless’s food, his restaurants, his cookbooks. As David and I kept digging into this fresh dessert I thought to myself, “WHY, why have I never made this before?!?” The above quote from his book, Mexican Everyday, is perfectly true. It is so simple, just a few ingredients, an electric ice cream maker, and 25 minutes later you will be able to taste one of the most delicious things you maybe have ever put in your mouth. The lime ice is delicious on its own, or served with fresh berries, mango, or papaya on top. However, David and I discovered our favorite way to eat it is in a little dish or margarita glass with a splash or two of silver tequila poured over, stirred and eaten with a spoon, or sipped. The tequila brings out a whole new dimension of flavor and cuts a bit of the sweetness. Perfect. (*No electric ice cream maker? No problem. Check out directions at the bottom.)
from: Mexican Everyday
¾ cup lime juice (from 5 to 6 large limes)
zest of 2 of the limes
1 cup sugar
1/3 cup light corn syrup
Tequila, or 2-3 cups fresh raspberries, blackberries, or diced strawberries, mango or papaya for serving.
Grate the zest of the 2 limes with a Microplane and scrape into a large bowl. (If you don’t have a Microplane and the zest is in large pieces, make sure to finely chop it.) Juice the limes, measure ¾ cup and pour it in with the zest. Add the sugar, corn syrup and 1 ¾ cups water. Stir until the sugar dissolves.
Pour the mixture into the canister of your ice cream maker (make sure the canister has been in the freezer for 24 hours) and freeze according to the manufacturer’s directions. (I have a Cuisinart and I churned it for 25 minutes.) The ice will have the best texture if you transfer it from the ice cream maker into a container and let it firm up for several hours in the freezer. (I use those tall plastic containers you can get from the salad bars in grocery stores.) The ice is best eaten within 24 hours. Scoop it into small dishes and sprinkle with the berries, or top with tequila.
No Ice Cream Freezer?
Pour the mixture into a 13 x 9 baking dish, slide it into the freezer and “still freeze” the mixture-stir it thoroughly after 45 minutes, then twice more at 15 minute intervals. It’s that easy.