Best. Ice cream. Ever. A super refreshing summer treat!

AJ

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Recipe Summary

prep:
5 mins
cook:
10 mins
additional:
3 hrs
total:
3 hrs 15 mins
Servings:
8
Yield:
1 quart
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

260 calories; protein 5g; carbohydrates 36.6g; fat 11.3g; cholesterol 174.1mg; sodium 49.9mg. Full Nutrition
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Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/10/2011
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 change I made was in adding crumbled graham crackers the last few minutes of freezing. It makes it tastes a little more like key lime pie and gives it a little crunch as well. Read More
(39)

Most helpful critical review

Rating: 3 stars
08/08/2011
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. Transfer back to the pot and heat slowly, stirring constantly until the mixture thickens enough to coat the back of a spoon. Cool and freeze in an ice cream maker. Read More
(21)
20 Ratings
  • 5 star values: 8
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/10/2011
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 change I made was in adding crumbled graham crackers the last few minutes of freezing. It makes it tastes a little more like key lime pie and gives it a little crunch as well. Read More
(39)
Rating: 3 stars
08/08/2011
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. Transfer back to the pot and heat slowly, stirring constantly until the mixture thickens enough to coat the back of a spoon. Cool and freeze in an ice cream maker. Read More
(21)
Rating: 4 stars
12/14/2010
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 limes I was using. Also the final product was not as creamy as I would have liked. I'll use a combo of half and half and cream next time. Honestly the custard was better than the finished ice cream! I also added graham cracker pieces to make it more like pie ice cream. Read More
(16)
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Rating: 4 stars
02/15/2011
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 we omitted that. If we were to make it again we would probably decrease the sugar by half. Read More
(10)
Rating: 5 stars
09/21/2010
Delicious! Rich creamy and refreshing. We will definitely make this again. Read More
(10)
Rating: 5 stars
12/07/2010
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 egg yolks next time to see if it makes it less custardy but for someone that really doesn't like custard I REALLY liked this! Read More
(9)
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Rating: 4 stars
08/03/2012
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 and it took the edge off the tartness. Love it Read More
(8)
Rating: 4 stars
07/26/2011
Haven't tried this yet (thus making my rating somewhat moot but you have to put one) but it's next in line. I'm supposing that since it's key lime ice cream key lime juice is intended. I don't know what "half and half cream" is- I'll try just half and half seems like enough eggs for that to work Read More
(4)
Rating: 4 stars
09/01/2012
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. I would reduce the lime juice to 1/2 cup and also add a good pinch of salt. Read More
(4)
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