In my previous post I asked what was it?
Its actually an Australian native, a Finger Lime.
It has an interesting characteristic, which is the juice vesicles are fairly tough, meaning that they retain their shape without bursting. Obviously if you apply enough pressure, they will burst & the juice will run out. But why attempt to juice one of these fairly small limes? They are about the size of your finger, so juicing them in the usual fashion would be a challenge.
I prefer to use them where you'd like the tang of lime but not the wet soppiness of the juice. I've previously served a traditional Russian potato pancake topped with sour cream, caviar and lime. The shape of these lime vesicles makes them look like little beads of caviar and biting into them releases an explosion of lime flavour.
There are a few different varieties available (Australian Finger Lime company has a few listed), but I have only ever seen the green variety for sale.
Today I thought I'd try something a bit different, using the lime in an ice cream. My reasoning being that the lime vesicles would hold their shape & juice within the ice cream. I was hoping to achieve a creamy smoothness of the ice cream & then bursts of the sour-tangy lime.
So I made a fairly standard vanilla creme anglaise (recipe here)and churned it in the ice cream machine.
I added the lime vesicles to the mixture just before pouring into the container.
End result? Vanilla & Lime Ice Cream.