We had limes, we had fresh cream, and had even found sweetened condensed milk: Key lime pie was the idea, but plans changed, and we made a simple ice cream instead. Much as I love dessert, we cannot eat a whole pie in the time remaining before departure… but what remains of this ice cream will keep. Adapted from food52: The best lime icecream, which looks lovely. However, we needed to save some limes for that pie, which will be after the upcoming holiday. Thus, we used half lemon and half lime, with a bit less sugar and more zest than the original recipe, so it’s quite tart.
Easy lemon-lime ice cream
Two limes: juice and zest (about 75 ml juice)
One lemon: juice and zest
500 ml cream
1/2 cup sugar
Zest and juice limes and lemons. It will smell amazing! Combine all ingredients, and freeze in an ice cream maker if you have one. I just used a wide, shallow plastic container. Stir with a fork once an hour the first few hours while freezing, it helps give a more even structure and breaks up any larger ice crystals. Notes: it froze rock hard, but melts quickly once out of freezer, as you can see, so best not to leave it out too long. I might add a splash of vodka to keep it softer another time. Being used to milk-based gelato or yoghurt-based icecreams, I thought the cream here was a little heavy, but my husband thought this was great as it was. A little scoop is plenty. Easy dessert on a hot summer evening.
A friend was in Amalfi this weekend, and brought me back these two lemons. “On Sunday morning,” she said, “I picked these from the tree.”
Lovely, are they not? And they smell so good. Maybe a lemon tart will deserve them, something the zest can be used in. Or a lemon pasta, hmmm……. I will have a ponder.
Today, I thought, I will definitely make that lemon drizzle cake I’ve been thinking about. Tart, sweet, maybe with some yoghurt, rescuing those lemons rolling around in the veg drawer. We’re going to London for a few days, so we’re trying to empty out the perishables before traveling. But then I found a forlorn grapefruit behind the lemons, with en edge cut off, in even worse shape than the lemons, so grapefuit drizzle cake it is.
Inspired by the baking guru Dan Lepard’s Lemon Drizzle Cake.
Grapefruit drizzle cake
50g butter, melted
50ml sunflower oil
Zest of one grapefruit (does not need to be a forgotten one)
120g caster sugar
50g almonds, coarsely ground
150g plain flour
2 tbsp cornflour
2½ tsp baking powder
90ml grapefruit juice (or whatever the grapefruit provides)
50g icing sugar
Heat oven to 180C/350F and line a small loaf tin with baking paper. Melt butter. When slightly cooled, add oil and eggs and beat well. Add grapefruit zest, sugar, and ground almonds. Then add flour, cornflour and baking powder, along with 75ml of the grapefruit juice. (The rest is for a light icing later). Mix until smooth. Bake for 45-50 minutes, depending on your oven, until a cake tester comes out clean. Take out of oven and let cool slightly. Poke some small holes in the cake with the cake tester. Beat the remaining 15ml (or so) of grapefruit juice with the icing sugar, pour on cake and let cool slightly in tin.
Notes: I ground the almonds in the food processor and they were quite coarse, but the nubbly cake texture is pleasant. I reduced the sugar and icing sugar somewhat, so this is quite tart and fresh. Now, for a nice cup of tea!