Cilantro Lime Ice Cream

Tangy, sweet Cilantro Lime Ice Cream is the perfect end to a spicy evening!

Well I’m back from Kansas! But I’ll post about that on Wednesday when I’ve had a little more time to sleep, catch up on life and see just how bad my hair looked in that humidity!

Butchie is also back! Say hi, Butchie! [Heeyyyyyyyy. -B.]

Okay, now that she thinks I’m ridiculous...Butch had a week off last week, by which we mean she was working late because her night editor had to go to the hospital. Lovely. That’s what you get for having a real career in DC: long hours and bosses who think everything is do or die. It’s August in DC for heaven’s sake! This city shuts down in August…except apparently for her office. [Well, that's the problem. Normally there are several night editors, but this time of year everyone is on vacation so there's only one. ANYWAY THAT IS A BORING STORY THE END. -B.] I love August. My work load gets cut in half and I still have interns. Aaaaah. So relaxing. Remind me of this in December when I hate my job.

But since she’s been stressed we went for the easy night and just picked up dinner, threw together some ice cream, and kicked back with episodes of shows she doesn’t have time [or a cable connection -B.] to watch. Delightfully calm….until you dig into that ice cream! Woo! Tangy! Wakes you right up! Calm it is not! Definitely one of a kind! [It would follow Mexican food really nicely. The cilantro is understated, but present, and the citrus punch in an ice cream, rather than a sorbet, is wonderful and unexpected. -B.]

Cilantro Lime Ice Cream

1 packet unflavored gelatin
¾ cup lime juice
¾ cup sugar
½ cup cilantro
1 egg
1 cup heavy whipping cream
½ cup milk

Pour the gelatin into the lime juice and allow to sit for five minutes. Combine the lime juice mixture and sugar into a small sauce pan. Bring to a boil and stir until the sugar dissolves. Remove from heat and add cilantro. Allow to seep for 15 minutes. Strain out the cilantro. Cool the cilantro lime mixture completely.

In a stand mixer combine the egg and cilantro syrup. Beat for 1 minute. Stir in milk and cream. Do not whip.

Transfer the mixture to an ice cream maker. Allow the ice cream to churn until finished and freeze according to the manufacturer’s instructions.