Recipes Cooking

When I was at the Highland Show, the lovely Claire from Mackays, gave me some samples to bake with as part of "Baking with Mackays". I dont know about you, but Im not all that keen on standing by a hot oven when the sun is shining outside, so I looked for another way to use the delicious preserves, made in Scotland, in a creative way. I love Lemon Curd but have never tried Lime Curd, Mackays Lime curd includes eggs, butter, limes and sugar and is delicious spread on hot buttered toast.  Eggs, butter and sugar are the ingredients needed to make a custard and in many ways a curd is a custard, by adding cream its a short cut to making ice cream.  I was conscious that the theme for We should Cocoa this month was ice cream, so thought about how I could include chocolate. I have a bit of a soft spot for those, old fashioned sweets, Chocolate Limes, its such a great combination of flavours that I thought it was worth trying in ice cream too.

 

At this point I put the mixture into my ice cream maker, it churned away, but 20 minutes later when it should had been turning solid, it was just slightly more chilled.  I picked up the bowl of the ice cream maker and realised that it was leaking bluey green stuff from the bottom.  Fortunately none of this came near the ice cream, so I scooped it up and put it into a box, mixed in the chocolate chips and put it into the freezer for at least four hours or, preferably, overnight.

Because of the high sugar content in the curd, the ice cream doesnt go rock hard, nor does it form ice crystals so you really dont need an ice cream machine to make it.