Barbara Tropp

Lime-Rum Ice Cream

Preparation info
  • Makes about

    2 quarts

    • Difficulty

      Medium

Appears in
top 1000China Moon Cookbook
China Moon Cookbook

By Barbara Tropp

Published 1992

  • About

Temperance types will make an issue of this ice cream; others of us will make an addiction of it. Light, silken, and zippy, it is one of my favorites. Scrub limes with the same vigor as lemons and use a quality rum; otherwise, omit it.

Ingredients

  • 6 to 8 limes with soft, unblemished skin (to yield 1 cup strained juice)
  • About 2 cups sugar

Method

  1. Scrub the limes vigorously in a large basin of warm water dotted with dishwashing liquid. Use an abrasive scrubber to clean the rind until it no longer feels waxy to the touch. Rinse the limes thoroughly; dry them. (Wash them carefully in this manner even if you’re using organic or homegrown fruit.)
  2. Put 2