Cilantro Lime Ice Cream Recipes

CILANTRO CREAM

Steps:

• In a small mixing bowl, combine the sour cream, cilantro, and lime juice together. Mix thoroughly; season with salt and pepper. Serve with empanadas.

CILANTRO-LIME CREAM SLAW

Steps:

• Add the cabbage and salt to a large colander and toss well. Let stand for 15 minutes to wilt.
• In a large mixing bowl, add the sour cream, buttermilk, cilantro, lime zest and juice, garlic, and pepper; whisk to combine, and then fold in the cabbage. Refrigerate for 10 to 15 minutes before serving.

LIME CILANTRO RICE

Steps:

• Bring the water to a boil; stir the butter and rice into the water. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes.
• Stir the lime zest, lime juice, and cilantro into the cooked rice just before serving.

CILANTRO LIME CREAM SAUCE

Steps:

• Put container of sour cream and good sized bunch of chopped cilantro into blender, add juice of 1 lime.
• Blend until smooth.
• Chop jalapeno, add to blender (depending on how hot you like it).
• Add salt and more lime to taste, blend everything until smooth.

CILANTRO LIME ICE CREAM RECIPE

Steps:

• 1. Put 4 cups of water on the stove and bring to a boil. In the meantime, wash the cilantro well (it is a very dirty vegetable). Once the water is at a full boil, toss in the cilantro. After 10 seconds remove the cilantro and soak it in cold water. This will help to preserve the color. Squeeze out as much of the excess water as possible. 2. Put the cilantro, lime zest, and milk in a blender. Blend on high for about 45 seconds to really break down the cilantro. The milk should turn bright green. 3. In a small saucepan, put the cream, cilantro infused milk, and about half of the sugar and heat to a bare simmer. 4. As the saucepan heats, beat the egg yolks with the remaining sugar and salt. 5. Once the saucepan contents come to temperature, remove the pan from the heat and slowly temper the eggs by adding in small quantities of the hot milk/cream to the eggs. Put all the contents back into the saucepan and return the pan to the heat. 6. Cook, stirring constantly until a candy thermometer reads 175 degrees F. 7. Remove the pan from the stove, strain through a fine mesh sieve (optional). Cool, chill, than freeze.