When life gives you limes, make ice cream

There are a lot of things you can learn about a person just by sharing a meal together. You can learn likes and dislikes, favorites and not-so-favorites, and you almost always get a glimpse at one or two of those little quirks that make that someone tick. The very first time I went to a restaurant (the actual sit-down, non-Subway variety) with Jared, I learned a little something about the future hubs from the moment we ordered our drinks. Water with lime, he requested. Not lemon. Lime. Note to self: The boy is choosy with citrus.

The great thing about this lime love that Jared’s been sporting all these years is that it’s definitely expanded my appreciation for those funny little green guys that I used to pass easily by in the produce department. Since Jared, I’ve learned to love limes in my water, Key lime pie, lime zest in recipes, even lime Jell-O. When life gives you limes (or a boy who loves them), lime-flavored foods aren’t too far behind.

Jared found this recipe for “The Best Lime Ice Cream” and emailed it to me soon after. Besides the obvious attraction to the lime aspect, he especially liked the story of how Merrill Stubbs (the recipe writer) got the recipe in the first place, as a 6-year-old girl on a family vacation to the Bahamas (click over to Food52 for Merrill’s story; it really is pretty cute). So between the lime and the sentimentality of it all, I had to give this a try. As it turns out, there is no misnomer involved with this dish; it really is the best lime ice cream I’ve ever had.

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Best Lime Ice Cream
From Merrill, Food52.com 

• ¾ cup white sugar
• 1 ½ cups heavy cream
• 2 tablespoons grated lime zest
• 1/3 cup fresh lime juice

Combine all ingredients in a medium bowl (something with a pouring spout makes it easier to transfer to the ice cream maker), and stir until the sugar is dissolved.

Freeze in an ice cream maker according to your machine’s directions (the recipe is also supposed to work if you freeze the mixture in a wide, shallow container and stir it from time to time). Keep in mind that the ice cream doesn’t get super hard; its texture is supposed to be light and airy.

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This ice cream was a big hit with my whole family, including my cousin Deby, who made it at her house the same night we made it at ours. In fact, it was Deby who gave me the genius idea of trying the same recipe the next night with orange juice and zest instead of lime, just to see how it turned out. It was amazing! Seriously, it tastes like a Creamsicle. And it’s easy on the eyes, too. Check it out:

So we’re another two batches of ice cream down on this ice cream making journey. I would say I’m tired of ice cream at this point, but really, is that even possible? An ice cream a day keeps the doctor away. That’s the saying, right?

What kinds of flavor clues have you learned from family, friends or your lovey dove during meals together? Any funny food quirks that you or the other person revealed right off the bat? Let’s hear it!

XO,
Katrina