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Sheree Stone’s whisky and lime ice cream
Serves 10 Desserts and puddings
Ingredients
- 4 egg yolks
- 250g caster sugar
- 125ml whisky
- 30ml lime juice
- 600ml whipping cream
- finely grated zest 1 lime
You will need
- 1 x 2-litre freezer-proof container, preferably with a lid
Method
The Monday Morning Cooking Club sisterhood formed in 2006, intent on collating recipes and stories from the home kitchens of Sydney's Jewish community. Here, we share the member's recipes. Start this recipe the day before serving.
Whisk the egg yolks together and slowly add half of the sugar, continuing to whisk until the mixture is smooth, thick and pale. Combine the whisky and lime juice, and add to the egg mixture, briefly whisking to combine.
In a separate bowl, whisk the cream with the remaining sugar until soft peaks form. Gently fold the 2 mixtures together with the lime zest. Pour the mixture into the freezer-proof container, cover and freeze overnight.
This recipe was taken from the June/July 2020 issue of Food and Travel.
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