Serves 2
195 min
Key Lime Ice Cream
Recipe GLPRf14b7ec99db110
A creamy and tangy ice cream infused with fresh key lime juice and bright lemon zest. This custard-based frozen dessert is smooth, rich, and perfectly balanced between sweet and citrus flavors. Ideal for a refreshing treat on warm days.
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Ingredients
4 large egg yolks
2 large eggs
1 1/4 cups white sugar
3/4 cup fresh key lime juice
1 tablespoon lemon zest
2 1/4 cups half-and-half cream
Directions
In a heavy-bottomed saucepan, whisk together the egg yolks, whole eggs, sugar, key lime juice, and lemon zest until well combined.
Place the saucepan over medium heat and stir constantly with a wooden spoon for 7 to 8 minutes, until the mixture reaches 160°F on an instant-read thermometer and becomes thick enough to coat the back of the spoon. Do not allow it to boil.
Remove from heat and stir in the half-and-half cream until the mixture is smooth and fully incorporated.
Pour the mixture through a fine mesh sieve into a clean bowl to remove any lumps or cooked egg bits. This ensures a silky texture.
Cover the bowl with plastic wrap and refrigerate for approximately 1 hour, stirring occasionally, until the mixture is completely chilled.
Transfer the chilled mixture to an ice cream maker and churn according to the manufacturer's instructions until it reaches soft-serve consistency.
Serve immediately for soft-serve consistency, or transfer to a freezer-safe container and freeze for 2 to 4 hours for scoopable ice cream.
