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:
covered percent of daily need
