Reviewed: Aug. 7, 2011

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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4 users found this review helpful

Reviewer:

BReiter

Reviewed: Jul. 26, 2011

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 don't know what "half and half cream" is- I'll try just half and half, seems like enough eggs for that to work

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3 users found this review helpful

Reviewer:

oldunc

Reviewed: Feb. 14, 2011

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 we omitted that. If we were to make it again, we would probably decrease the sugar by half.

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7 users found this review helpful

Reviewer:

Janice

Reviewed: Feb. 9, 2011

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.

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27 users found this review helpful

Reviewer:

Angie

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Harrisonville, Missouri, USA

Living In: Bentonville, Arkansas, USA

Reviewed: Dec. 13, 2010

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.

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10 users found this review helpful

Reviewer:

VALENE

Reviewed: Dec. 7, 2010

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 egg yolks next time to see if it makes it less custardy, but for someone that really doesn't like custard, I REALLY liked this!

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7 users found this review helpful