Momofuku Sour Cream Ice Cream with Miso Butterscotch

Ice cream made from sour cream had me just a bit skeptical.  But it was delicious.  It reminded me of lime ice cream we used to have when I lived in Farmington, Utah.  Niall said the recipe may be in competition with my mom's strawberry ice cream.  (The strawberry recipe is Niall's favorite homemade ice cream.)

Sugar dissolved in water, sour cream, lime zest, lime juice, sour cream and an ice cream maker.  So simple and so good.


The miso butterscotch I didn't try because it has uncooked alcohol in it.  But Niall said it was tasty, it made it seem like there was a biscuit (cookie) with the ice cream.  The shiro (white) miso is baked almost to the point of being burnt, then pureed with equal parts brown sugar, slightly less mirin (that's where the alcohol comes in), some butter and a splash of sherry vinegar.  We have plenty left over if you want any.

Mini Lemon-Lime Pies

I used a key lime pie recipe from Southern Grace Gourmet.  Key limes are pretty hard to come by, so we used regular limes.  Maybe lime pie isn't that common here because I was talking to a friend and she thought I said we were having slime pie!  (Or maybe I don't enunciate very well.)

In the end we didn't have enough lime juice, so I used half lemon juice.  I don't know why I keep using muffin tins instead of a full pie plate, but mini pies it is.

I used a digestive biscuit base (1 cup digestive biscuit crumbs, 1/4 cup melted butter) and fresh whip cream as a topping (double cream with a bit of icing sugar and vanilla.)

For the lemon-lime filling:

Ingredients

1/2 cup lime juice
1/2 cup lemon juice
5 egg yolks
1 can of condensed milk (14 ounce or equivalent)
2-3 teaspoons of lime zest

Preheat the oven to 350 degrees F. Line a muffin tin with papers and place the crust in each cup.  Press the crust up the sides to make a well.

In a bowl, add the filling ingredients.  (Niall's much better at grating than I am.)

Mix well.

Pour about 1/3 cup of filling into each muffin tin.

Bake for 10-15 minutes, remove from the oven and refrigerate for about three hours.  Before serving, whip the cream.

Lime Cupcakes

I really do love Cookie Madness. (I think I've mentioned this before.) I used Anna's recipe for Key Lime Layer Cake, but used normal limes, cut the recipe in half and made cupcakes instead of a layer cake. The recipe makes 12 cupcakes.

Ingredients

Cake
1 1/4 cups flour
1 cup granulated sugar
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 medium eggs
1/2 cup vegetable oil
1/2 cup fresh or bottled key lime juice
1/3 cup + 2 tablespoons sour cream
1 tablespoon fresh lime zest

Lime Cream Cheese Frosting
4 oz cream cheese softened
4 tablespoons butter (60 grams) — salted
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1/2 tablespoon lime juice

Cupcakes:

Preheat the oven to 375 F (about 190 C.) In a mixer, combine the flour, salt, baking soda, baking powder, sugar and salt. Add in the oil, eggs, and lime juice. (I should have done it in this order but did it a little backwards. Let's just say that adding the lime juice with the baking soda make the batter expand.)

Grate the lime.

Add the lime zest and sour cream to the batter and mix well.

Line the muffin tins and add the batter until each tin is about 3/4 full.

Bake for 25 minutes. Cupcakes should be golden on the top and a fork pressed through the top should come out clean. Cool.

Frosting:

In a mixer cream together cream cheese and butter. Add sugar and vanilla, then beat in the lime juice.

Scrape the sides.

Toasted Coconut:

Spread in a pan and broil the coconut for about 3 minutes. I like burned food and like the coconut pretty dark.

Frost the cupcakes, sprinkle with coconut and garnish with a piece of lime.