Lime EVOO Ice Cream with Sour Cherry Granita

Name: Thermomix recipe: Lime EVOO Ice Cream with Sour Cherry Granita
Prep time: 6 h
Cook time: 14 min
Ingredients: 395 Grams tin condensed milk; 90 Grams Extra Virgin Olive Oil (EVOO); Zest 2 limes, finely grated; 100 Grams fresh lime juice; 1 Tablespoon vanilla bean paste; 600ml carton pure cream; 500 Grams sour cherries, pitted (fresh or frozen); 100 Grams raw caster sugar; 1 Teaspoon vanilla bean paste; Zest 1 lemon, finely grated; 100 Grams fresh lemon juice

Serves 4 Prep Time 6 hours Cook Time 14 minutes Rated:

We think you will love these little individual serves of two great flavours that are fantastic together. Lime and cherries are wonderful on their own, but they are great flavour partners as well.

Both the granita and the ice cream are stand alone recipes but aren't they just cute as a pair? If you use dariole moulds for this recipe you will find them pretty easy to un-mould. Otherwise you could just freeze the desserts in pretty ramekins and serve them directly as is. But generally people do like seeing the layers.

You will need to start with the Cherry Granita if you are serving them together and turning them out from a mould, if not, finish with the granita so it is on top. It is easier to eat with the granita on top of the dessert, which ever way you end up serving them.

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Need

Lime EVOO Ice cream
395 Grams tin condensed milk
90 Grams Extra Virgin Olive Oil (EVOO) BUY
Zest 2 limes, finely grated
100 Grams fresh lime juice
1 Tablespoon vanilla bean paste BUY
600ml carton pure cream
Frozen Sour Cherry Granita
500 Grams sour cherries, pitted (fresh or frozen)
100 Grams raw caster sugar BUY
1 Teaspoon vanilla bean paste BUY
Zest 1 lemon, finely grated
100 Grams fresh lemon juice

Do

1: To make the Lime EVOO ice cream, place all ingredients except cream into Thermomix bowl and blend 20 sec/speed 6. Scrape down sides of bowl and repeat.
2: Remove mixture from bowl and set aside.
3: Without cleaning bowl, place cream into bowl and whip 15–30 sec/Butterfly/speed 4 or until holding soft peaks.
4: Remove Butterfly and place milk mixture back into bowl with the cream.
5: Blend 6 sec/speed 4.
6: Fold in any mixture or cream that is not well incorporated using a silicone spatula.
7: Put into moulds of choice with or without the Cherry Granita and freeze for 4–6 hours until solid.
8: For Sour Cherry Granita:
9: Place all ingredients into Thermomix bowl and cook 14 min/100°C/Reverse/speed soft. Cool slightly.
10: Pour into moulds or a flat tray and freeze.
11: Chop into chunks and blitz a little at a time before use.
12: Or use as directed with Lime EVOO ice cream.

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Find out more

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!