Recipe courtesy of Rick Bayless
Show: Emeril Live
Lime Ice with Cucumber and Mint
Total:
3 hr 5 min
Active:
5 min
Yield:
4 servings
Level:
Easy
Total:
3 hr 5 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Grate the zest (colored part only) off 2 of the limes and scrape into a large bowl. (If the zest is in large pieces, chop it finely.) Juice the limes, measure 3/4 cup, and pour it in with the zest. Add the sugar, corn syrup, 1 1/3 cups water, cucumber, and mint. Blend until smooth. For the smoothest texture, pass the mixture through a fine strainer. Pour the mixture into the canister of your ice cream maker and freeze according to the manufacturer's directions. The ice will have the best texture if you scoop it from the ice cream maker into a container and let it firm up for several hours in the freezer. Scoop ice into small dishes and garnish with fresh mint sprigs. The ice is best eaten within 24 hours.

IDEAS YOU'LL LOVE

Stewed Fruit with Ice Cream

Recipe courtesy of Ina Garten

Ice Cream Layer Cake

Recipe courtesy of Ree Drummond

Cream Cheese Icing

Recipe courtesy of Ina Garten

Chocolate Cupcakes and Peanut Butter Icing

Recipe courtesy of Ina Garten

Tequila Lime Chicken

Recipe courtesy of Ree Drummond

Tequila Lime Chicken

Recipe courtesy of Ina Garten

Lemon-Lime Pound Cake

Recipe courtesy of Ree Drummond

Baked Cod with Olives and Limes

Recipe courtesy of Marcela Valladolid

Ice Cream Sodas

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking