ginger-lime frozen cream

last week's impulse purchase had been taunting me prettily on the counter all weekend, so i finally decided to do something with it. of course, deciding to do something is often the biggest effort i'm willing to expend in a project. it would have been lovely to see this in a ginger-lime cheesecake, a slice, or a glaze for a roasted chicken, but that would require expending more energy than i was willing to in the kitchen. there was a beach/a bar/a friend/"shaun of the dead" beckoning.

since we're in the middle (beginning/end) of an endless summer, i went for the coolest option: freezing. i mixed one cup of milk, with one cup of heavy cream, and one cup of ginger-lime marmalade (any marmalade/jam/preserve would work) in a saucepan, and heated it on low heat until the marmalade melted and the mixture just came to the boil. i whisked four egg yolks in a separate bowl, took the cream-marmalade off the heat, and slowly added it to the yolks until well incorporated. i returned it to the heat, and cooked it on medium-low until a custard was formed. i waited for it to cool, threw it in a container, and into the freezer. every half hour for a couple of hours, i'd stir the mixture up, breaking down the ice crystals, so a smooth frozen cream would form. it did. yay.

supah-rich, this stuff is. nicely gingery and limey (next time i'll add lime zest and grated ginger before freezing), and like buttah, baby.

i used this as a component to a couple of different confections which i shall post about...next!