Finger Lime Ice Cream Cup Cakes. A new way to enjoy these native Australian fruit. | thecookspyjamas.com
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4.5 from 2 votes

Finger Lime Ice Cream Cup Cakes

If you aren't up to making the cup cakes, the ice cream is lovely on its own. Just allow it to firm in the freezer prior to serving.
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Dessert
Author: Tania @ The Cook's Pyjamas

Ingredients

Base

  • 150 g macadamia nuts
  • 50 g coconut
  • 1/4 cup cocoa powder
  • 3 Tablespoons maple syrup
  • Pinch of salt

Finger Lime Ice Cream

  • 250 ml full cream milk
  • 500 ml cream
  • 6 egg yolks
  • 110 g castor sugar
  • Zest of 3 finger limes pulp reserved
  • 1 tsp vanilla extract
  • Extra finger lime pulp to serve

Instructions

Base

  • Preheat the oven to 175C
  • Spread the macadamias on a baking tray and place in the oven for 5 - 10 minutes until the nuts are golden brown and fragrant. Shake the tray a couple of times during roasting to ensure even cooking.
  • Spread the coconut on a separate lined baking tray and bake for about 5 minutes until the coconut has turned a deep golden brown. Stir if the edges are browning to quickly.
  • Allow both the coconut and the macadamia nuts to cool to room temperature.
  • Place all of the base ingredients into a food processor and process until the mixture starts to come together. Be careful not to over-process or you will end up with nut butter.
  • Line muffin trays with 18 muffin liners and divide the mixture evenly between the liners.
  • Press the mixture firmly into the base of the muffin liners and place into the freezer to firm up.

Finger Lime Ice Cream

  • Set a large bowl in a sink of cold water prior to starting.
  • Place the milk, cream and finger lime zest into a saucepan and place on a medium heat. Warm the mixture until it is just below boiling point. Do not allow it to boil.
  • Place the egg yolks and sugar in a bowl. Whisk together until the mixture is thick and frothy.
  • Slowly pour the warm milk mixture into the eggs, whisking gently to incorporate.
  • Pour the egg and milk mixture back into the saucepan and add the vanilla extract.
  • Stir continuously over a low heat for about 10 minutes until the mixture has thickened to the point that it coats the back of the spoon. Do not allow the mixture to boil or it will curdle.
  • Empty the custard into the bowl placed previously in the sink and continue to stir until it has cooled slightly.
  • Press plastic wrap onto the surface of the custard to prevent a skin forming and place in the fridge to cool.
  • Once the custard has cooled, place it in your ice cream maker.
  • When the ice cream has started to thicken but is not yet completely frozen, add the reserved finger lime pulp.

Cup Cake Assembly

  • Assemble the cup cakes using freshly made ice cream. Do not allow the ice cream to harden in the freezer first.
  • Remove the bases from the freezer and fill the muffin liners with the soft ice cream.
  • Return to the freezer for at least 2 hours or overnight.
  • Serve individual cup cakes with a spoonful of finger lime pearls on top.

Notes

If the custard looks like it is starting to curdle, tip it immediately into the bowl in the sink and stir like your life depends on it. I use a whisk if this happens to me.