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My review
Key Lime Ice Cream
AJ
"Best. Ice cream. Ever. A super refreshing summer treat!"
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Ingredients
3 h 15 m servings 260 calsOriginal recipe yields 8 servings (1 quart)
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Directions
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Prep
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Cook
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Ready In
- Whisk together the eggs, egg yolks, sugar, lime juice, and lemon zest in a saucepan over medium heat until well-blended. Continuously stir the egg mixture with a wooden spoon until thickened, 7 to 8 minutes. The mixture should be thick enough to coat the back of the spoon. Remove from heat, and stir in the half and half until smooth. Strain the mixture through a fine sieve set over a clean bowl. Cover and chill the mixture in the refrigerator, stirring occasionally, until cool, about 1 hour.
- Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Nutrition Facts
Per Serving: 260 calories; 11.3 g fat; 36.6 g carbohydrates; 5 g protein; 174 mg cholesterol; 50 mg sodium. Full nutrition
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Reviews
Read all reviews 1417 Ratings
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Most helpful positive review
2/9/2011
I just bought an ice cream freezer and have been trying several ice cream recipes for it. This one is by far my favorite! Great blend of tart and sweet flavor. Creamy, rich texture. The only...
Most helpful critical review
8/7/2011
Came out great but only because I didn't follow the instructions at all... Mix the egg mixture in a bowl. Bring the CREAM mixture to a boil, then slowly wisk hot cream into the egg mixture. T...
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2/9/2011
I just bought an ice cream freezer and have been trying several ice cream recipes for it. This one is by far my favorite! Great blend of tart and sweet flavor. Creamy, rich texture. The only...
8/7/2011
Came out great but only because I didn't follow the instructions at all... Mix the egg mixture in a bowl. Bring the CREAM mixture to a boil, then slowly wisk hot cream into the egg mixture. T...
12/13/2010
This was good but I feel it could be even better. I didn't change anything except I only added 3 yolks instead of 4. I love tart and it was a little too tart even for me but that could be the li...
2/14/2011
We really liked this ice cream. It's really creamy and refreshing. We made a few changes. We used both sweetened lime juice (1/2 cup) and lemon juice (1/4 cup). We didn't have lemon zest, so...
9/20/2010
Delicious! Rich, creamy and refreshing. We will definitely make this again.
12/7/2010
Needed an ice cream recipe to use lemons from my lemon tree. Used the juice and "zest" from 4 large lemons and WOW! it was perfect! Very tangy, just like we wanted. Might try it without the e...
8/3/2012
I love this ice cream but I modified it the second time around to make it creamier and take the bite out of the tart. I used 1 cup whole milk and 1 1/4 cup half and half it turned out so creamy ...
8/31/2012
I made this recipe as written, with the exception of omitting the 2 eggs, just using the yolks. The texture was beautiful ~ creamy, smooth and rich. My only issue was with the level of tartness....