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.
- 1 1⁄2 cups heavy cream
- 6 large egg yolks
- 1 (15 ounce) can sweetened condensed milk
- 1⁄2 cup fresh key lime juice
- Bring the cream to a simmer in a medium saucepan; slowly beat the hot cream into the egg yolks in a medium mixing bowl.
- Pour the entire mixture back into the saucepan and place over low heat.
- 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).
- Remove pan from heat and pour the hot custard through a strainer into a large, clean bowl.
- Let the custard cool slightly, then stir in the sweetened condensed milk and key lime juice.
- Cover and refrigerate until cold or overnight.
- Stir the cold custard well; then freeze in 1 or 2 batches in an ice cream maker according to the manufacturer’s directions.
- 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.
- *Margarita Ice Cream—add ¼ cup tequila and ¼ cup orange liqueur before freezing.
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.
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!!!
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.