Limes...mmm...tart...juicy...and right in my backyard!
If you read my previous post, then you know that I am fortunate enough to have a lime tree in my new backyard. Since I move in to my new house one month ago, the tree has been bountiful, so I have been trying to find different uses for the small, green citrus. My husband's favorite use for limes in making limeade. I stole a few to make this wonderful tangy and tart frozen yogurt.
This week's flavor was inspired by a yogurt flavor I found in one of my favorite ice cream shops in Columbus, Ohio - Jeni's Splendid Ice Cream (see About Me for more info). The tangy flavor of the yogurt and tart cardamom are perfect complements to the citrusy limes. I have made this frozen yogurt flavor before, but nothing compares to being able to use limes from my own lime tree! If you don't have a lime tree, no worries, limes from the grocery store will work just fine.
If you are feeling fruity, lime cardamom yogurt is a great accompaniment to tart berries such as raspberries or lingonberries -- make a sauce and mix it in before freezing or pour over top. Enjoy!
Lime Cardamom Yogurt
Inspired by recipe by Jeni Britton Bauer
1/2 cup fresh lime juice, plus 1 Tbsp lime zest
One 1/4 ounce package unflavored powdered gelatin
2/3 cup sugar
2 tsp ground cardamom
1/4 cup light corn syrup
1 cups plain whole-milk yogurt
1/2 cup heavy cream
Pour 2 tablespoons of lime juice into a small bowl. Sprinkle the gelatin over the lime juice and let stand for 5 minutes.
Meanwhile, in a small saucepan, whisk the remaining 6 tablespoons of lime juice with 2/3 cup sugar and the corn syrup. Bring to a boil and cook over moderate heat until the sugar dissolves, 1 minute. Remove from the heat and stir in the lime gelatin until it dissolves.
In a medium bowl, mix the yogurt with the zest and cardamom. Stir in the lime juice mixture, then whisk in the cream. Pour the mixture into a gallon plastic bag and chill in the refrigerator until completely cold.
Once chilled, pour the lime mixture into an ice cream maker and freeze according to the manufacturer's instructions. Scoop into a container and freeze until firm, about 4 hour.