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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This really isn't a side dish. I serve it at my dinner parties between the fish course, and the main course as a nice palette cleanser. It's got a great hot, sour taste. Ingredients:
1 cup sugar |
1/2 cup light corn syrup |
1 lime, zested |
3 cups water |
2 jalapenos, seeded and chopped |
2/3 cup fresh lime juice |
2 egg whites |
1/4 cup sugar |
Directions:
1. Combine the sugar, corn syrup, lime zest and water in a saucepan; bring to a boil for 5 minutes. Remove from the heat, then add the jalapenos and lime juice. Cool to room temperature.
2. Strain the mixture into a shallow metal pan. Freeze 2 hours or until firm.
3. Place a stainless steel mixer bowl in the freezer.
4. Beat the egg whites in another mixer bowl until foamy. Add 1/4 cup sugar gradually and beat until soft peaks form.
5. Scrap the chilled lime mixture into the chilled bowl. Whip with a fork until broken, but not slushy. Gently fold in 1/3 of the egg whites, when incorporated, fold in the remaining whites.
6. Spoon into an ice cream maker and freeze according to manufactures directions.
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