Key Lime Ice Cream

Key Lime Ice Cream

AJ 0

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


3 h 15 m servings 260 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 36.6g
  • 12%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 174 mg
  • 58%
  • Sodium:
  • 50 mg
  • 2%

Based on a 2,000 calorie diet

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  1. 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.
  2. 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.
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  1. 16 Ratings


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...

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...

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...

Delicious! Rich, creamy and refreshing. We will definitely make this again.

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...

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...

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 ...

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 d...

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....