Some time ago I spied this recipe by Max Falkowitz on Serious Eats. I have a makrut (kaffir) lime tree, so I adapted the recipe a little for Australia. This ice cream is wonderfully fragrant and perfect served with crushed roasted peanuts.
In a medium saucepan, combine 2 cups of full cream milk and 1¼ cups of double cream. Add 20 crushed makrut (kaffir) lime leaves and 5cm (2″) of thinly sliced fresh ginger. Bring to a boil over medium heat then simmer for 20 minutes, stirring occasionally. Strain out the lime leaves and ginger slices. Meanwhile whisk 6 egg yolks with ¾ of a cup of sugar until pale and slightly thickened. Ladle ½ a cup of the simmered cream mixture into the bowl, whisking constantly, then transfer the yolk mixture into the rest of the cream mixture in the saucepan. Cook over low heat until the mixture coats the back of a spoon and a finger swipe leaves a clean line. Strain into an airtight container, then stir in 150ml (5 fl oz) of good quality gin, 1 teaspoon of rosewater and ½ a teaspoon of salt. Chill overnight before churning. After churning, freeze for at least 4 hours before serving. The gin will keep this ice cream soft enough to scoop.
michelle picker cooks 