Key Lime Ice Cream

Key Lime Ice Cream is a gluten free, lacto ovo vegetarian, and fodmap friendly dessert. This recipe serves 2. One serving contains 1041 calories, 20g of protein, and 45g of fat. For $2.65 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. If you have white sugar, eggs, lime juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 3 hours and 15 minutes. It is perfect for Summer. This recipe from Allrecipes has 42 fans. All things considered, we decided this recipe deserves a spoonacular score of 54%. This score is pretty good. Try Key Lime Pie Ice Cream, Key Lime Ice Cream Pie, and Vegan Key Lime Ice Cream for similar recipes.

Servings: 2

Preparation duration: 5 minutes

Cooking duration: 10 minutes

 

Ingredients:

4 egg yolks

2 large eggs

2 1/4 cups half-and-half cream

1 tablespoon lemon zest

3/4 cup lime juice

1 1/4 cups white sugar

Equipment:

wooden spoon

sauce pan

whisk

sieve

bowl

ice cream machine

plastic wrap

Cooking instruction summary:

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. 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. Kitchen-Friendly View

 

Step by step:


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.

2. 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.

3. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency.

4. 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.


Nutrition Information:

Quickview
1049k Calories
20g Protein
45g Total Fat
146g Carbs
9% Health Score
Limit These
Calories
1049k
52%

Fat
45g
70%

  Saturated Fat
24g
153%

Carbohydrates
146g
49%

  Sugar
127g
141%

Cholesterol
677mg
226%

Sodium
203mg
9%

Get Enough Of These
Protein
20g
41%

Selenium
41µg
59%

Phosphorus
511mg
51%

Vitamin B2
0.86mg
51%

Vitamin C
33mg
41%

Calcium
378mg
38%

Vitamin A
1799IU
36%

Vitamin B12
2µg
34%

Vitamin B5
2mg
28%

Folate
93µg
23%

Vitamin D
3µg
23%

Zinc
2mg
20%

Vitamin B6
0.36mg
18%

Vitamin E
2mg
17%

Potassium
575mg
16%

Vitamin B1
0.2mg
14%

Iron
2mg
12%

Magnesium
42mg
11%

Copper
0.13mg
6%

Vitamin K
4µg
4%

Manganese
0.06mg
3%

Fiber
0.68g
3%

Vitamin B3
0.4mg
2%

covered percent of daily need
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A Victorian era nutritionist nicknamed the "Great Masticator" argued that food should be chewed about 100 times per minute before being swallowed.

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