Lime cheesecake ice cream with gingerbread

The weather is finally warm enough for ice cream here in Australia, so once again it's time to start making it. Homemade ice cream is exciting because you can make whatever flavour you like. There are barely any restrictions when it comes to what you can make at home. Super fun.

I have this terrible, terrible love for this incredible bad for me lime cheesecake yoghurt they sell at the super markets. There's nothing good in it whatsoever; it's got tons of sugar and an odd fake flavour about it. This weird yoghurt, that I love but shouldn't, inspired me to make this ice cream.

Luckily this ice cream doesn't have a weird fake flavour about it. It's much nicer than cheesecake flavoured yoghurt I hold so dearly. The creamcheese and lime complement each other nicely, and the gingerbread on the side go pretty well too. All and all a lovely treat, perfect for the spring weather.

If I were to change anything about this recipe it would be to infuse lime peel in the milk. I thought about doing it for my ice cream but totally forgot about it by the time I got around to making the recipe. Infusing the lime with the milk would make the lime taste much stronger and, in my view, much more delicious!

Lime cheesecake ice cream with gingerbread

From The Perfect Scoop by David Lebovitz

Makes about 700ml

• 225g cream cheese, at room temperature
• 1 teaspoon lime
• 250ml sour cream
• 125ml full cream milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 tablespoon white sugar

Cut the cream cheese into 1cm pieces. Zest the lime directly into the blender or food processor, then add the cream cheese, sour cream, milk, sugar, and salt and puree until smooth. Chill in the refrigerator until cold.

Once cold, strain the cream cheese mixture through a fine mesh strainer. Transfer the strained mixture into an ice cream maker and cheese according to the manufacturer's instructions.

Once frozen, transfer to a container and freeze for a minimum of 3 hours.

Lime & ricotta baked doughnuts

I'm not sure how I feel about these. There's something a little off about baked doughnuts, something not quite right about them. I get the same feeling from these doughnuts I get when I accidentally buy low-fat sour cream, or fat free yoghurt. it comes from the knowledge that someone is telling a lie when they say the 'healthier' alternative is just as good as the real thing.

I'm not converted to baked doughnuts. It's not that these don't taste nice, because they do, it's just that they don't taste right. They're shaped like doughnuts, sugar coated like doughnuts, coloured like doughnuts but they're not doughnuts. If you put a plate of these next to a plate of real doughnuts, everyone would spot the impostor in an instant.

Nevertheless, these aren't bad - in fact they're pretty good. They're just not doughnuts. The lime flavour goes rather well with the ricotta. I'm definitely going to make lime doughnuts again in the future but it certainly won't be with this recipe. The orange and cinnamon doughnuts I made earlier cry out to be lime flavoured and filled with ricotta.

I'm definitely a deep fried doughnut kind of girl.

Anyway, I'm making it sound like these were bad but really they weren't. they were actually thoroughly enjoyable, I'm just a bit of a negative nelly sometimes! I also love deep fried things, so there in lies the problem with these doughnuts. It's not them, it's me.

Lime & ricotta baked doughnuts

(adapted from Gourmet Traveller)
makes about 12 small doughnuts

For the doughnuts

375g plain flour
70g caster sugar
4g instant dried yeast
Finely grated rind of 1 lime
125ml milk, lukewarm
40ml yoghurt
1 egg, at room temperature
15g butter, melted
Oil, for greasing
Milk, for brushing

For the ricotta filling

125g ricotta
25g caster sugar
Finely grated rind and juice of 1/2 a lime

For the lime sugar

80g caster sugar
Finely grated rind of 1/2 a lime
50g butter, melted

For the doughnuts, combine the flour, sugar, yeast, and lime rind in the bowl of electric mixer fitted with a dough hook.

In a large jug, whisk together the milk, yoghurt, egg, and melted butter and, with the motor running, add to the flour mixture. Mix on low-medium speed until the dough is smooth and elastic, about 4-5 minutes. Shape the dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap and stand in a warm place until the dough has doubled in size, about 1-1 1/2 hours.

meanwhile, process all the ingredients for the lime ricotta filling in a food processor or a blender until smooth. Transfer to a bowl and refrigerate until required.

Once the dough is fully risen, knock it back and turn it out on to a lightly floured surface. Roll the dough 5mm thick then, using 5cm and 6cm cutters, cut an equal number of rounds out of the dough. Place the smaller rounds on a lined baking tray. Place heaped teaspoons of ricotta filling in the centre of each round. Brush the edges of each round with a small amount of milk, then cover with the larger rounds and press to seal the edges. Trim with a a 5cm cookie cutter if required. Stand the dough in a warm place until well risen, about 1-1 1/2 hours.

Preheat the oven to 190°C (375°F). Bake the doughnuts for 8-10 minutes, or until just golden.

Whilst the doughnuts are baking, prepare the lime sugar. Combine the lime zest and sugar in a bowl, then spread out on a tray. Once the doughnuts are baked, dip them in the melted butter and toss in lime sugar. Serve hot.