KEY LIME ICE CREAM
Fresh key lime juice is best but bottled is ok. If you have to, you may substitute fresh regular lime juice.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h10m
Yield 1 quart
Number Of Ingredients 4
Steps:
- Bring the cream to a simmer in a medium saucepan; slowly beat the hot cream into the egg yolks in a medium mixing bowl.
- Pour the entire mixture back into the saucepan and place over low heat.
- Stir constantly with a whisk or wooden spoon until the custard thickens slightly (be careful not to let the mixture boil or the eggs will scramble).
- Remove pan from heat and pour the hot custard through a strainer into a large, clean bowl.
- Let the custard cool slightly, then stir in the sweetened condensed milk and key lime juice.
- Cover and refrigerate until cold or overnight.
- Stir the cold custard well; then freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions.
- When finished, the ice cream will be soft but can be eaten; for firmer ice cream, transfer to a freezer-safe container and freeze several hours or overnight.
- *Margarita Ice Cream-add ¼ cup tequila and ¼ cup orange liqueur before freezing.
Nutrition Facts : Calories 2955.5, Fat 196.2, SaturatedFat 115.3, Cholesterol 1740.4, Sodium 727.1, Carbohydrate 255.2, Fiber 0.5, Sugar 234.4, Protein 57.6
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Zain Mujtaba
[email protected]This is the best key lime ice cream recipe I've ever tried. Thank you for sharing!
stuart Gunn
[email protected]I'm definitely going to be making this recipe again. It's a new family favorite!
FAHAD FAHAD
[email protected]This ice cream is so good, I could eat it every day.
Justine Du Plessis
[email protected]I love that this recipe uses fresh key limes. It really makes a difference in the flavor.
Kabunda Kazhila
[email protected]This recipe is perfect for a special occasion. It's sure to impress your guests.
hamza ssengabi
[email protected]I'm allergic to dairy, so I used almond milk instead of regular milk. It turned out great!
omiad Mozamel
[email protected]This recipe is a bit time-consuming, but it's worth it for the delicious results.
Rianna Smith
[email protected]I had some trouble getting the ice cream to churn properly. I think I might have over-churned it.
Kaydence Ford
[email protected]This ice cream is a bit too tart for my taste. I think I would add a little more sugar next time.
Faheem Irshaad
[email protected]I made this recipe for my friends who are vegan, and they loved it! It's a great dairy-free option that is still creamy and delicious.
munawar rana
[email protected]This ice cream is perfect for a hot summer day. It's so refreshing and delicious.
Jay Alyse
[email protected]I added a little bit of grated lime zest to the recipe, and it really enhanced the flavor of the ice cream.
Oketcho Joseph
[email protected]This recipe is a great way to use up leftover key limes. I always have a few limes left over after making key lime pie, and this is a delicious way to use them up.
Omar Son Alaa 2010
[email protected]I love how easy this recipe is to follow. I'm not a very experienced baker, but I was able to make this ice cream without any problems.
Abdul Bassam
[email protected]This is the best key lime ice cream I've ever had. It's so smooth and creamy, with a wonderful lime flavor.
Inga Khan
[email protected]I made this recipe for a family gathering and it was a huge hit! The creamy texture and delicious flavor were enjoyed by all.
Masom Ahmed
[email protected]This key lime ice cream recipe is a winner! The flavor is perfectly balanced, with a sweet and tangy taste that is sure to please everyone.