Lemon, Lime & Orange Ice Cream

Cheater (no yolks, no cooking — i.e. fast) homemade ice cream with intense, tangy citrus flavour.

My kinda summertime treat.

The inspiration for this ice cream came from Cooking with Michele — I added the orange zest to her lemon and lime, thereby completing the citrus trinity.

In truth, I used the rind of 1 preserved tangerine that I have leftover from that citrus happy day in early February, but the zest of a large orange will do the trick if you haven`t gotten around to preserving some oranges yourself.

One other note:  Michele`s original recipe called for half and half, but I had whipping cream in the fridge, so I lightened it up with a bit of milk.

Mixing the lemon and lime juice with the cream and milk curdles it slightly, but the high fat content of the cream (or half and half if you choose to use that) preserves a smooth and creamy texture.

Lemon, Lime & Orange Ice Cream
Serves 6 — approx  3 cups

Sugar	1 C	250 ml
Orange Zest	1 orange
Lemons, juiced	2
Limes, juiced	2
Whipping Cream	1 ½ C	375 ml
Milk	½ C	125 ml
Salt	Pinch

C=cup               ml=millilitres

Blend the sugar and orange zest in a food processor until it is the texture of wet sand.  Combine the lemon and lime juice to total ½ cup.  Add the juice to the sugar, and process until dissolved, approx 2 minutes.

Combine the sugar and juice with the cream, milk and salt in a large bowl.  Pour into an ice cream maker and continue as per the maker’s instructions.

Remove from the ice cream maker into a container with lid, and freeze until firm, about 2 hours.

Serve in chilled glasses or bowls.

This is rich stuff – a little goes a long way.