Key Lime Ice Cream Recipe -
Key Lime Ice Cream Recipe
  • READY IN 3+ hrs

Key Lime Ice Cream

Recipe by  

"Best. Ice cream. Ever. A super refreshing summer treat!"

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Ingredients Edit and Save

Original recipe makes 1 quart Change Servings
  • PREP

    5 mins
  • COOK

    10 mins

    3 hrs 15 mins


  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 More Reviews

Most Helpful Positive Review
Feb 10, 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.

Most Helpful Critical Review
Aug 08, 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.

Dec 14, 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.

Sep 21, 2010

Delicious! Rich, creamy and refreshing. We will definitely make this again.

Feb 15, 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.

Dec 07, 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!

Aug 03, 2012

I love this ice cream but I modified it the second time around to make it creamier and take the bite out of the tart. I used 1 cup whole milk and 1 1/4 cup half and half it turned out so creamy and it took the edge off the tartness. Love it

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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  • Calories
  • 260 kcal
  • 13%
  • Carbohydrates
  • 36.6 g
  • 12%
  • Cholesterol
  • 174 mg
  • 58%
  • Fat
  • 11.3 g
  • 17%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 50 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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