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Creamy kaffir lime ice cream

29/5/2014

 
Creamy Kaffir lime ice cream by Liz Posmyk, Good Things
'I remember a time not so very long ago when in a Western city you could as likely find kaffir limes or kaffir lime leaves as [you would] moon rocks!'                
                                                                          — Charmaine Solomon, Encylopedia of Asian Food, 1996

I must agree with Charmaine's statement. It really wasn't all that long ago that fresh kaffir limes and kaffir lime leaves become readily available here in Australia. In fact, I think that the first time I tasted dishes cooked with fresh kaffir lime leaves may have been when Charmaine cooked with them at the cooking school I once co-owned. 

On many occasions once upon a time I remember driving across town searching at various Asian grocery stores for dried kaffir lime leaves to use in my Tom Kha Gai. So to have a fruiting kaffir lime now flourishing in a pot on my verandah is really quite exciting for me, but I realise it's not something I should take for granted. When I posted a photograph of freshly harvested kaffir limes and leaves on Facebook at the weekend, fellow Hungarian, cook and food writer, Eva, from KitchenInspirations in Canada, wrote me a note saying 'I've never seen real kaffir limes (I use the dried leaves), thanks Liz!'

So I thought I'd ask on the interweb. 'Chefs and cooks, hit me. Tell me how you use Kaffir limes?' I asked via Twitter and Facebook. The responses came back: 
  • I use the zest where I would use the leaves, nice and fragrant (InTolerant Chef)
  • When I did a Thai cooking class, the leaves were frozen fresh then rehydrated in water, then julienned (Miss Food Fairy)
  • I always have a bag of kaffir lime leaves in my freezer so I can chuck them in anything that takes my fancy (Food Marshall)
  • I use the leaves in Tom Yum, beef rendang and chicken curry (Charmaine W)
  • I use the zest in a chilli-based condiment (Ranee V)
  • Nice to add to a chicken curry, butter chicken (Chef in the City)
  • I haven't used the limes, but put thinly sliced leaves in green curry or homemade paste (Kaye B)
  • My tree is groaning with fruit, please tell me what you do with yours (Tania)

A good assortment of replies and yet, like myself, few had used the actual fruit. Charmaine Solomon notes that 'the leaves and rind have a perfume unlike any other citrus and are indispensable in the wonderfully tangy soups, salads and curries of Thailand'. Apparently brined whole kaffir limes are available in Thailand and the rind is also sold dried. However, Charmaine warns that the bitter white pith must be scraped away from the inside of the skin before use. 

Australian-born chef, restaurateur and author of Thai Food, David Thompson, suggests that the zest from the fruit is used in curry pastes and, he says, occasionally the juice is [sparingly] added to salad dressings. Interesting. He too writes about how one should 'scrupulously avoid the [very bitter] white pith', which he adds becomes even more bitter on thawing, if the fruit has been frozen. Indeed it does, I found that out through experimentation this week! Thompson finishes by saying 'Do not use the juice of frozen limes, except perhaps in the final rinse!'. Research indicates that kaffir lime juice does make a great cleaning product.

To me the flavour of kaffir lime leaves is quite heavenly, however I must admit there have been times, for instance when eating fishcakes in a Thai restaurant, that I've found the taste to be almost soapy. 

My home-grown kaffir limes and kaffir lime leaves...

Kaffir limes and leaves, grown and photographed by Liz Posmyk, Good Things
In the fullness of time I will share my recipe for Tom Kha Gai, it was very popular when I talked about it on radio years ago. I also make a cracker of a laksa, as well as a hot and sour Thai seafood broth. I use kaffir lime leaves in both. Again, watch this space for the recipes.

With a healthy kaffir lime tree producing a bounty of leaves and fruit, I've been searching for more unusual dishes in which to use the produce. I've been toying with the idea of candying slices of the fruit and then dipping half in couverture chocolate. Should I try this, I will let you know the outcome, though it may be with a selfie featuring me with a puckering mouth!

Recently, I came across this recipe for Kaffir Lime Gelato on Saveur (credit Laura Sant). Given the title of the dish, I thought the recipe was for gelato which, to my mind contains less fat (i.e. less cream and egg yolks) than ice cream. However, having made it twice now, I can confirm it is definitely creamier than gelato and the flavour is quite exquisite. My adaptation appears below:

The recipe...

CREAMY KAFFIR LIME ICE CREAM
500ml full cream milk
250ml pouring cream
2/3 cup caster sugar
1/2 teaspoon fresh kaffir lime zest (minus any pith!)
1/4 teaspoon sea salt
6 free range egg yolks
4 fresh kaffir lime leaves, washed, finely sliced
sliced kaffir lime for garnish
strips of lime (citrus) zest for garnish

Combine the milk, cream, caster sugar, kaffir lime zest, sea salt, egg yolks and strips of kaffir lime leaves in a large Pyrex jug. Whisk well to combine (I used my lime green silicone balloon whisk...  love to colour coordinate when I'm cooking!). Cover the jug with cling film and refrigerate for at least one hour. 

Pour the mixture into a saucepan, then pop the pan onto the stove top and cook the custard over a medium heat, stirring constantly until it reaches simmering point. Meanwhile, wash the Pyrex jug so it's ready to use again. Remove the saucepan from the stove top. Pour the custard into the Pyrex jug, through a mesh strainer. Discard the strips and zest. Cover the jug with cling film and refrigerate until the custard is thoroughly chilled.

Now pour the custard into the bowl of your ice cream machine and churn until the mixture is thick and creamy. At this stage, I transferred the ice cream into a silicone mould and froze it overnight until it had set. Just before serving, remove the ice cream from the freezer and allow it to soften a little. Garnish with strips of fresh lime zest and slices of fresh kaffir lime (which you do not eat) and serve. This quantity serves 4-6. For maximum flavour and texture, this ice cream is best eaten within a day or two of making.

Adapted from Kaffir Lime Gelato on Saveur.
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Collage of making creamy kaffir lime ice cream by Liz Posmyk

My favourite lime green silicone whisk, I love to colour coordinate...

My lime green silicone whisk by Liz Posmyk, Good Things

Garnish with strips of lime zest or grated kaffir lime zest...

Creamy dreamy kaffir lime ice cream by Liz Posmyk Good Things

And slices of fresh kaffir lime (just for show)...

Creamy kaffir lime ice cream by Liz Posmyk, Good Things

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Tell me dear readers, do you grow kaffir limes in your part of the world? Do you use only the leaves, or do you also have a good use for the fruit? Do please tell. I love hearing from you, as do my other readers.
Rosemarie link
27/5/2014 08:09:13 pm

We use kaffir lime leaves or "daun limau purut" in curries especially spicy ones. Oh how I'm missing a nice lemongrass and lime leaves curry! Did I tell you, that I enjoy eating more than I do cooking. LOL

Lizzy
28/5/2014 11:03:47 am

Ha, yes you did Rose.... I bet your curries are amazing! Looking forward to sitting down for a chat with you : )

Joanne T Ferguson link
27/5/2014 10:18:41 pm

G'day! I love kaffir lime leaves in desserts and curries Lizzy, true!
Adds a bit of yum (like your wonderful ice cream photos) in savory dishes too!
WISH I could come through the screen and try....Even though it is cold tonight...heat on in Adelaide, would love to try!
Cheers! Joanne

Lizzy
28/5/2014 11:04:36 am

Hi Joanne, it's cold here too, but still a serve of this ice cream is more than welcome!

Padaek link
27/5/2014 10:28:39 pm

Mmmm - this looks great! :D We don't normally use the fruit as it bears little juice. Our tree is popular with stink bugs. Smelling the crushed leaves can help with nausea. I want to try and pickle these. :)

Lizzy
28/5/2014 11:05:09 am

Hi Padaek... stink bugs, interesting! I didn't know that about smelling the leaves! Thanks.

Jennifer Milk and Honey link
27/5/2014 11:39:46 pm

I love ice cream... and kaffir limes. This looks yummy!

Lizzy
28/5/2014 11:05:39 am

Me too, Jennifer... and it sure is! : )

Gourmet Getaways link
28/5/2014 03:16:27 am

Refreshing! Great styling! And I so like your whisk :)

Julie
Gourmet Getaways

Lizzy
28/5/2014 11:06:03 am

Julie, thanks so much! : )

Deirdre link
28/5/2014 08:44:14 am

We have a kaffir lime tree in Napa, California, but so far I have only worked with the leaves. I mince up young ones to use in a coconut cream-enriched edamame spread, kind of Thai-flavored green hummus. Looking forward to playing with the zest now -- maybe as an infusion for a drinking vinegar. Do you find the zest has a different flavor from the leaves?

Lizzy
28/5/2014 11:07:16 am

Hi Deirdre, wow, that edamame spread sounds really interesting! The zest is sort of similar... you just need to be really careful to avoid that bitter pith. Thanks for stopping by. : )

Maureen link
28/5/2014 12:21:09 pm

I had a wonderful kaffir lime tree growing in Wodonga when I lived there. It was sad to say goodbye to it. I used the leaves in cooking but never the juice or rind of the fruit. Silly me! This ice cream looks marvelous.

Lizzy
29/5/2014 10:59:52 am

Hi Maureen... I bet you were sad to say goodbye to it... I wonder if they would grow well in Queensland?

Barbara Wain
28/5/2014 12:44:57 pm

I am going to try the ice cream. I always use the gratings form my prolific tree.(in ACT). Now can you give out some recipes for Feijoas.I have 2 loaded trees & am picking them up from the ground & eating.I give them away & everyone wants to try them but I can't give them any clues, except to eat them or use for Salsa! Many thanks Barb

Lizzy
29/5/2014 11:01:55 am

Hi Barbara.... oh how I love Feijoas.... I had a tree once upon a time in another garden of my life. They are indeed delicious! Lucky you to have such a prolific fruiter! Have a look at this site, Barbara, I have not cooked any of the recipes, as I don't have ready access to the fruit these days (and they are soooooooo $$$ in the supermarket) http://feijoafeijoa.wordpress.com/recipes/

Amanda link
28/5/2014 01:13:00 pm

Ooh, your gelato looks divine - so rich and creamy. Not like the lighter versions at all.
I bought two potted "Patio Lime" trees last year, envisioning lovely limey bounty. When I got them home I discovered them to be horrifically pot-bound and they are still struggling despite much TLC, so I'm a bit sulky when discussion turns to limes.

Lizzy
29/5/2014 11:03:55 am

Hi Amanda, this is definitely ice cream, not gelato. I can understand why you feel upset about the lime trees you bought... among the citrus I purchased last year, one should have been a standard lime, but it turned out to be a Meyer lemon, wrongly labelled... so now I have three lemon trees and a Kaffir lime in pots... all doing well I might add. Have you tried that fertiliser specifically for citrus? And seaweed too!?

Tania @ The Cook's Pyjamas link
28/5/2014 01:13:04 pm

This looks gorgeous Liz. I do use the leaves all the time in curries but never thought to put them in ice cream. Thanks for the tips on the bitter pith. I did not realise this. I was thinking of trying to make a syrup of some description but may need to rethink this with the pith in mind. My limes don't look half as juicy as yours either. At the moment they are compost fodder so it would be nice to do something useful with them.

Lizzy
29/5/2014 11:04:59 am

Hi Tania, this really is lovely... I was very happy with the texture and the flavour, however the taste did diminish by late on day two or three. Yes, it would be good for you to be able to use them : )

e / dig in hobart link
28/5/2014 03:13:58 pm

i love your coordinating whisk. you are a gal after my own heart!
i am surprised none of your respondents said flavoured oil. my mum has made infused oil and it's fantastic on fish and salads.

Lizzy
29/5/2014 11:05:51 am

Hi Elizabeth, yes, I love that whisk too! Flavoured oil, huh... what a wonderful idea... so, EVOO? And what to do? Do tell.

e / dig in hobart link
2/6/2014 07:45:26 pm

i think mum just uses 'ordinary' olive oil. she juliennes the lime leaves and just pops them in a small clean sterilised jar - only a small amount at a time; i made a jar once and left it tooooo long and it appeared to go cloudy. so now a small quantity, leave for a week or two, and use quickly!
some directions for infused oil, i think, heat the oil and the ingredient, don't they?
hope that's inspired you, lizzy!

Hotly Spiced link
28/5/2014 03:27:26 pm

I love kaffir lime leaves and have always wondered about the fruit. I'd love to grow a kaffir lime tree. I love it when we have a plant where you can eat not only the fruit but also the leaves - a bit like celery. No waste! I love the look of your ice cream xx

Lizzy
29/5/2014 11:06:36 am

Hi Charlie... yes, do try growing a tree... it does well in a pot. Like you, I prefer no waste. Thanks for your kind words xo

John @ Kitchen Riffs link
28/5/2014 04:08:00 pm

How great to have your own kaffir lime tree! When we lived in Florida we had a Persian lime tree. Also quite nice, but not kaffir! Lovely ice cream -- thanks.

Lizzy
29/5/2014 11:07:06 am

A Persian lime? How interesting, John. I must go google that now : )

ela@GrayApron link
28/5/2014 06:01:04 pm

Lemon ice cream is one of my favorite flavors...lime could be even better. Homegrown, homemade...must be fantastic, Liz!

ela h.

Lizzy
29/5/2014 11:07:52 am

Ela, thank you, I like lemon anything as well! You might enjoy my lemon, passionfruit and basil ice cream! The recipe is here on the blog.

InTolerant Chef link
28/5/2014 11:54:01 pm

Gorgeous recipe Lizzy! My kaffir lime fruited for the first time this year and it was very exciting indeed! I love plucking fresh leaves for everything from curries, laksa, chicken soup, fish cakes to flavouring my Tnt's :)

Lizzy
29/5/2014 11:08:40 am

Hi Bec, that is exciting and I can hardly wait to see your little farm... sounds like you have a whole lot of good stuff growing! Tell me, what are Tnts?

InTolerant Chef link
29/5/2014 11:44:32 am

Darn auto correct! I meant GnT- Gin and Tonic, perfect little twist on the classic Lizzy. I also bought a bottle of Kaffir lime mojito mix that was scrummy too :)

Lizzy
29/5/2014 11:45:41 am

Oh, LOL, G & T of course! The mojito sounds good too! : )

David Scott Allen link
29/5/2014 03:59:23 am

Liz - I cannot wait till my limes are ripe (soon) and I can make this! What a perfect ending it will be for a Thai meal. Also, I absolutely love your kaffir-lime-green whisk! Did you already have it, or did you purchase it especially for this post?

Lizzy
29/5/2014 11:10:10 am

Hi David... you will love this one... that whisk, no, I don't buy anything specifically for the blog... I can't enjoy that luxury : ) Actually it was part of a set of about a dozen implements that I won. I love them all!

David Scott Allen link
31/5/2014 04:20:30 am

It will be hard for me to wait until the limes are large enough to use... but I will manage! Glad you won the cooking utensils - couldn't have happened to a more deserving chef!

Choclette link
29/5/2014 05:35:16 am

Oh goodness this ice-cream sounds heavenly and your photos are fantastic. I've never seen fresh kefir limes or leaves over here in the UK, so was interested to see the photo. How wonderful to be growing your own.

Lizzy
29/5/2014 11:10:47 am

Hi Choclette, oh wow, really? How interesting. Yes, it is great to be growing my own : )

kellie@foodtoglow link
29/5/2014 09:35:12 am

Oh Liz, I'm dying to try this.I must compare your recipe with the original, but I vouchsafe that you've made it easier for us ;-). I haven't noticed the kaffir limes here in Edinburgh, but I think it is perhaps because I haven't looked for them. I wonder how they compare to Key limes (Key West Florida, but grown all over southern Florida). Anyway, I do use the fresh leaves, buying them up and whizzing them in my coffee grinder (which has never seen coffee) and storing in a little jam jar in the freezer.

Lizzy
29/5/2014 11:12:02 am

Oooooh, Kellie, I like the sound of that... now what do you do with the ground leaves?!! Do tell please. I hope you enjoy this one... it is rich and creamy... yes, I hope I made the steps simpler, although the original recipe was already very simple. : )

Choc Chip Uru link
29/5/2014 09:43:11 pm

Lime and kaffir, one of my fave combination :D
Delicious recipe!

Cheers
Choc Chip Uru

Lizzy
6/6/2014 08:58:09 pm

Thanks CCC!

Lorraine @ Not Quite Nigella link
30/5/2014 03:46:38 pm

I adore the smell of the leaves! My mother gave me a bag of the leaves but they were on their way out so they weren't very fragrant. My dad left them in the hot car for a few days and they all curled up! :(

Lizzy
6/6/2014 08:58:30 pm

Oh bother! I wish I lived close so I could share some of mine with you.

Laura (Tutti Dolci) link
31/5/2014 11:34:17 am

I love lime anything, your ice cream looks luscious!

Lizzy
6/6/2014 08:58:41 pm

Thank you Laura : )

Manu link
1/6/2014 12:56:37 pm

This looks so refreshing! I'd love to try it!

Lizzy
6/6/2014 08:58:55 pm

Manu, it is, thank you for stopping by xo

Rosa link
2/6/2014 01:22:23 am

A delightful ice cream favor! Very refreshing.

Cheers,

Rosa

Lizzy
6/6/2014 08:59:08 pm

Sure is, Rosa. Thanks : )

Jamie link
2/6/2014 05:08:18 am

I have actually seen these sold at our little Asian market but no ice cream machine. You think this would work without a machine? Or a hand crank machine?

Lizzy
6/6/2014 08:59:28 pm

Hi Jamie, yes, you could make this without a machine, for sure.

Zsuzsa link
2/6/2014 05:16:51 am

Not on my part of the world Lizzy. A lime is a lime here and they come from somewhere warm. :-)

Lizzy
6/6/2014 08:59:44 pm

Oh, really, Zsuzsa. : (

Mary Frances link
2/6/2014 06:20:27 am

This sounds so refreshing and exotic!

Lizzy
6/6/2014 09:00:02 pm

Thanks Mary Frances, it is quite subtle. : )

Tandy | Lavender and Lime link
2/6/2014 06:27:45 pm

I am so going to plant one of these trees soon! And the addition of salt to the ice cream intrigues me :)

Lizzy
6/6/2014 09:00:18 pm

It makes a difference, Tandy : )

Anna Johnston link
3/6/2014 07:42:04 pm

I adore Kaffir Lime, it is one of my ALL time fav ingredients. I always have a stash in the freezer and find they work in pretty much all dishes. :) #yarm
Defo gonna have a crack at your recipe, even though the weather doesn't really make ya want to put cold in, reckon it'd be worth it.

Lizzy
6/6/2014 09:00:45 pm

Anna, fantastic! I hope you do try this one... let me know if you need more kaffir leaves! : )

Taryn @ The Wooden Spoons link
3/6/2014 10:22:53 pm

I so need an ice cream machine, even though it's Winter :) Adding it to my list of 'kitchen wants' so I can make this beautiful looking ice cream!

Lizzy
6/6/2014 09:01:03 pm

Thanks Taryn... you can make it without one too!

JJ - 84thand3rd link
4/6/2014 02:54:36 am

What a great use for the gorgeous flavour of kaffir limes! I preserved some a few weeks back and will be cracking them open shortly, I have to wonder if spending weeks in salt and juice removes the sourness from the pith, we'll see!

Lizzy
6/6/2014 09:01:28 pm

Oh how interesting JJ!!! I look forward to reading about it!

foodwanderings link
5/6/2014 06:12:07 am

The kaffir lime and the ice cream look picture perfect. How impressive that they are home-grown, Lizzy.

Lizzy
6/6/2014 09:01:41 pm

Shulie, thank you very much!


Comments are closed.

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    Photo of Liz Posmyk, Food Writer, Cook and Traveller

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