Ice Cream Chef: Marilyn
What inspired this recipe? There's a little drive-in near where I grew up that serves something called a "lime freeze." It's sort of like a float, but blended up like a milkshake. It's heavenly!! I think that blend of cool lime with fizzy soda is the perfect flavor for summer. I was trying to capture the sparkly, fizzy, almost spicy, burst of flavor you get on your tongue with a tangy citrus/soda combination, and I found that adding the fresh rosemary brings out that sparkle even more!
Tastetester comments and full recipe after the jump. Take a look, then vote here!Tastetester Comments: "Mmmm, it's so fizzy and tingle-y!" (my 3 year-old son)
Rosemary-Lime Sparkle Ice Cream
makes about one quart
7-10 sprigs fresh rosemary
1 cup sugar
1 cup milk
1 cup heavy cream
1/3 cup plus 1/4 cup fresh lime juice
2 cups club soda
Strip rosemary leaves from stems and place in small mixing bowl. Add the sugar, milk, and cream; stir to combine. Put bowl in refrigerator and allow flavors to blend for 30 minutes.
Pour rosemary-cream mixture into a blender; blend till smooth. (The rosemary leaves should just be fine green flecks in the cream mixture.) Add lime juice and club soda. Stir well.
Process in ice-cream maker according to manufacturer's instructions. Serve immediately, or place in freezer to ripen for a few hours longer. Garnish with sprigs of fresh rosemary.
Contest InformationGo here for the full scoop on the Best Lick! 2008 contest, including prizes, rules, and entry form. Submission closes the evening of August 18th. Get your ice cream maker going!
The Entries So FarHere's a list of all the entries so far. Click the thumbnail to go to the entry.
• Roasted Apricot Ice Cream with Almond Praline Ripple
• Chocolate Gelato with Salted Caramel Pecans
• Coconut Peach Ice Cream with Toasted Almonds
• Cinnamon Raisin Bagel Ice Cream
• Blueberry Brie Tart Ice Cream
• Grape Ice Cream
• Basil Infused Ginger and Cinnamon Ice Cream
• Rosemary-Lime Sparkle Ice Cream