Comments

30 7 / 2013

I have made a Kaffir Lime ice cream before. A slight variation here with the addition of gin (Bombay Sapphire), and no coconut milk in the base. (See reference recipe) I was almost tempted to make a juniper berry-infused base, and a kaffir gin syrup to mix in. I wonder how that would work out.So much I want to try, so little budget and freezer space….

I have made a Kaffir Lime ice cream before. A slight variation here with the addition of gin (Bombay Sapphire), and no coconut milk in the base. (See reference recipeI was almost tempted to make a juniper berry-infused base, and a kaffir gin syrup to mix in. I wonder how that would work out.So much I want to try, so little budget and freezer space….

Comments

13 5 / 2012

An adaptation of this recipe. P.S. I have also made a Peanut Kaffir Lime Ice Cream.

An adaptation of this recipe. P.S. I have also made a Peanut Kaffir Lime Ice Cream.

Comments

02 9 / 2011

*I couldn’t find any recipes for Peanut and Kaffir Lime ice cream online so this was a bit of a gamble. At first I was nervous that the ice cream would taste too peanut buttery (in a bad way) but I think I used just the right amount of peanut butter. Any more than 3 TB might be too much. If I made this flavor again, I might try adding crushed/ground peanuts instead of peanut butter.
Reference: “Bangkok Peanut” ice cream recipe from Jeni’s book

*I couldn’t find any recipes for Peanut and Kaffir Lime ice cream online so this was a bit of a gamble. At first I was nervous that the ice cream would taste too peanut buttery (in a bad way) but I think I used just the right amount of peanut butter. Any more than 3 TB might be too much. If I made this flavor again, I might try adding crushed/ground peanuts instead of peanut butter.

Reference: “Bangkok Peanut” ice cream recipe from Jeni’s book