Key Lime Ice Cream

Key Lime Ice Cream

11 Reviews 2 Pics
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    3 h 15 m
Recipe by  AJ

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

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Adjust Servings

Original recipe yields 1 quart



  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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Reviews (11)

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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.



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.



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.

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Amount Per Serving (8 total)

  • Calories
  • 260 cal
  • 13%
  • Fat
  • 11.3 g
  • 17%
  • Carbs
  • 36.6 g
  • 12%
  • Protein
  • 5 g
  • 10%
  • Cholesterol
  • 180 mg
  • 60%
  • Sodium
  • 50 mg
  • 2%

Based on a 2,000 calorie diet



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Ice Cream Base


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