Key Lime Ice Cream – a delicious recipe with heavy cream, egg yolks, condensed milk, fresh key lime juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring the cream to a simmer in a medium saucepan; slowly beat the hot cream into the egg yolks in a medium mixing bowl.
2
Pour the entire mixture back into the saucepan and place over low heat.
3
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).
4
Remove pan from heat and pour the hot custard through a strainer into a large, clean bowl.
5
Let the custard cool slightly, then stir in the sweetened condensed milk and key lime juice.
6
Cover and refrigerate until cold or overnight.
7
Stir the cold custard well; then freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions.
8
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.
9
*Margarita Ice Cream-add 1/4 cup tequila and 1/4 cup orange liqueur before freezing.
547
kcal
Calories
48
g
Fat
9
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 1/2 cups heavy cream, 6 large egg yolks, 1 (15 ounce) can sweetened condensed milk, 1/2 cup fresh key lime juice.
Yes, Key Lime Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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