Total Time
1hr 10mins
Prep 40 mins
Cook 30 mins

Fresh key lime juice is best but bottled is ok. If you have to, you may substitute fresh regular lime juice.

Ingredients Nutrition


  1. Bring the cream to a simmer in a medium saucepan; slowly beat the hot cream into the egg yolks in a medium mixing bowl.
  2. Pour the entire mixture back into the saucepan and place over low heat.
  3. Stir constantly with a whisk or wooden spoon until the custard thickens slightly (be careful not to let the mixture boil or the eggs will scramble).
  4. Remove pan from heat and pour the hot custard through a strainer into a large, clean bowl.
  5. Let the custard cool slightly, then stir in the sweetened condensed milk and key lime juice.
  6. Cover and refrigerate until cold or overnight.
  7. Stir the cold custard well; then freeze in 1 or 2 batches in an ice cream maker according to the manufacturer’s directions.
  8. When finished, the ice cream will be soft but can be eaten; for firmer ice cream, transfer to a freezer-safe container and freeze several hours or overnight.
  9. *Margarita Ice Cream—add ¼ cup tequila and ¼ cup orange liqueur before freezing.


Most Helpful

This is awesome! I can't keep it in stock in my restaurant, even in the winter. It does have a custard consistancy, naturally, as it is a custard based ice cream. Smooth and fresh, just like it's supposed to be.

clamalot2 March 15, 2011

This is worse than bad. It is so greasy fatty and heavy...more like a custard than a refreshing ice cream that it is supposed to be. Shame on the author of this recipe. It is very bad. Don not waste time or ingredients making it!!!

logicalhenry November 06, 2010

This is a fabulous key lime ice cream. Creamy and refreshing. I would suggest using the FL Key West Key Lime juice found at the grocery store where the canned fruits are. It's in a large bottle.

Chef Dallas Dee May 25, 2008

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