Key Lime Ice Cream
I made this when I had leftover key lime juice after making a key lime pie.
Key Lime Ice Cream
Ingredients
- 2 cups whipping cream
- 1 cup milk
- 6 egg yolks
- 1 cup key lime juice
Instructions
The night before - make the custard
- Put the freeze bowl of your ice cream maker in the freezer (if your ice cream maker uses one).
- Using a medium saucepan, heat the cream and milk over medium heat until it just starts to summer. Remove it from the heat.
- Using a mixing bowl, mix the egg yolks and the sugar for about a minute at medium-low speed. Mix until they are a bit thickened and pale yellow.
- Slowly add the hot cream and milk mixture to the egg-sugar mixture while stirring at a medium-low speed. Then continue to stir until the mixture is well blended.
- Transfer the mixture back into the medium saucepan and heat until it just starts to simmer. It should be thick enough coat the back of a wooden spoon. Remove from heat.
- Stir in the key lime juice. Cover and refrigerate overnight.
In the morning - Freeze the Custard
- Pull the freeze bowl of your ice cream maker out of the freezer (if your ice cream maker uses one).Assemble your ice cream maker.
- I use a freezer bowl with a kitchen aid mixer. After setting it up, I start the mixer at its lowest speed and pour the cold custard into the bowl. I let it stir for about 20 minutes or so, until it is like a thick soft-serve ice cream. Then Then I transfer the ice cream to an airtight plastic container and put it in the freezer. Your freezing technique may vary based on your equipment.
In the evening
- Enjoy the ice cream.