KEY LIME ICE CREAM
Best. Ice cream. Ever. A super refreshing summer treat!
Provided by AJ
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 3h15m
Yield 8
Number Of Ingredients 6
Steps:
- 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.
- 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.
Nutrition Facts : Calories 259.7 calories, Carbohydrate 36.6 g, Cholesterol 174.1 mg, Fat 11.3 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 6.1 g, Sodium 49.9 mg, Sugar 31.9 g
LIME ICE CREAM
Lime Ice Cream, from field editor Betsy Hedeman, Relay, maryland, ends the meal with a burst of sweet-tart flavor. It's an inexpensive way to cool off on hot days.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 servings (about 1 quart).
Number Of Ingredients 5
Steps:
- In a large saucepan, combine milk and sugar. Cook over medium heat until sugar is dissolved and mixture reaches 175°. Cool to room temperature. Stir in the lime juice and zest. Freeze in an ice cream freezer according to manufacturer's directions. , Transfer frozen lime mixture to a large bowl; allow to soften slightly. In a small bowl, beat whipping cream until stiff peaks form. Fold into softened lime mixture. Allow ice cream to firm up in your refrigerator freezer for 4 hours before serving.
Nutrition Facts : Calories 528 calories, Fat 26g fat (16g saturated fat), Cholesterol 98mg cholesterol, Sodium 83mg sodium, Carbohydrate 72g carbohydrate (69g sugars, Fiber 0 fiber), Protein 5g protein.
KEY LIME PIE ICE CREAM
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 6h20m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Mix ingredients together and refrigerate until cold. Pour into ice cream maker and mix for 12 to 15 minutes. Transfer to another container and place plastic wrap on ice cream and cover container tightly with a lid. Place in freezer for several hours.
- When ready to serve, garnish with graham crackers.
LIME ITALIAN ICE
Steps:
- Fill a large bowl with ice water. Place another bowl inside so it's surrounded on all sides by the ice water. In a medium saucepan, bring water and sugar to a boil. When sugar has dissolved, remove from heat and add lime juice. Pour into bowl sitting in the ice bath to cool lime mixture, about 15 minutes. Pour mixture into a 10 by 12-inch baking dish that's sitting on a sheet tray and put in the freezer. After 1 1/2 hours, remove from freezer and scrape the ice with a fork, being sure to mix the softer center with the more frozen outer edges. Put back into the freezer for another 1 1/2 hours. Before serving, scrape again using the fork.
LIME ICE CREAM
Categories Dairy Dessert Lime Spring Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 quart
Number Of Ingredients 9
Steps:
- Blend zest and 1/2 cup sugar in a food processor 30 seconds, then stir together with cream and milk in a heavy saucepan. Bring to a boil over moderate heat, stirring occasionally, and remove from heat. Steep, covered, 30 minutes.
- Bring remaining 1/2 cup sugar and 1/4 cup plus 2 tablespoons lime juice to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved, then boil, swirling pan occasionally, until syrup just begins to turn very pale golden. Remove from heat and whisk in steeped cream.
- Whisk yolks with salt in a large bowl and add cream mixture in a slow stream, whisking. Return to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard coats back of spoon and thermometer registers 170°F (do not let boil).
- Pour through a very fine sieve into a clean bowl and cool, stirring occasionally. Stir in remaining 1/4 cup lime juice and chill custard, covered, until cold, at least 3 hours.
- Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.
KEY LIME ICE CREAM
If you're looking for a unique ice cream flavor, key lime is it! This cold treat is the perfect summer refresher. Just grab some key limes for juice and zest along with whipping cream, sugar, sweetened condensed milk and half and half.
Provided by Paula Deen
Categories Cold Treats kid friendly summer sweets
Time 2h20m
Yield 12
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream at medium speed with an electric mixer until slightly thickened. Gradually add sugar, beating until soft peaks form. Add condensed milk and beat until stiff peaks form. Beat in lime juice, lime zest, and half and half.
- Pour mixture into freezer container of a 1-gallon electric ice cream maker, and freeze according to manufacturer's instructions. If a firmer texture is desired, transfer ice cream to an air-tight container, and freeze for 2 hours, or until firm.
LEMON LIME ICE CREAM
The French "creme anglaise" method of ice-cream making gives ice cream a rich, voluptuous flavor and texture.
Provided by Martha Stewart
Yield Makes 2 quarts
Number Of Ingredients 6
Steps:
- In a nonreactive pan, combine the milk, 1/2 cup of the cream, the sugar, and the grated zest of 1 lemon and 1 lime. Heat the mixture, without letting it boil, just until the sugar is dissolved, about 8 to 10 minutes. Set the pan aside for 10 minutes.
- Whisk together the egg yolks, and slowly whisk in milk-and-cream mixture. Return to pan and cook over a low flame, stirring with a wooden spoon, until mixture thickens to a custardlike consistency, about 8 minutes. Do not let it get too hot or the eggs will curdle.
- Pour through a strainer into a large nonreactive bowl. Add the grated zest of the remaining lemon and 2 limes. Let stand for 10 minutes. Squeeze all the lemons and limes; add 3/4 cup of the combined juices and the remaining 3 cups cream. Chill, then pour into an ice-cream maker and freeze according to manufacturer's instructions.
KEY LIME ICE CREAM
Fresh key lime juice is best but bottled is ok. If you have to, you may substitute fresh regular lime juice.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h10m
Yield 1 quart
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 2955.5, Fat 196.2, SaturatedFat 115.3, Cholesterol 1740.4, Sodium 727.1, Carbohydrate 255.2, Fiber 0.5, Sugar 234.4, Protein 57.6
HONEY & LIME ICE CREAM
Indulge in a bowl of honey and lime ice cream for dessert. The sweetness of the honey pairs beautifully with tangy lime. Top with lime zest and raspberries
Provided by Roopa Gulati
Categories Dessert
Time 15m
Number Of Ingredients 6
Steps:
- Whip the cream until it just starts to thicken, then lightly whisk in the condensed milk, honey, most of the lime zest, all the juice and the gin.
- Pour into a shallow container and freeze until firm, about 3-4hrs or overnight. You won't need to stir the cream as it sets - the gin stops it from freezing solid.
- Take the ice cream out of the freezer 10 mins before serving to soften slightly. Top with the remaining lime zest and the raspberries to serve. Will keep frozen for two months.
Nutrition Facts : Calories 230 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
LEMON OR LIME ICE CREAM
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 25m
Yield About 1 1/2 pints
Number Of Ingredients 6
Steps:
- In a food processor, pulse together zest of 3 lemons or limes with granulated sugar until smooth and brightly colored.
- In a small pot, simmer heavy cream, milk, citrus sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
- Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Remove from heat and allow custard to steep for 30 minutes.
- Stir in the juice and zest of the remaining lemon or lime. Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
- Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 10 grams, Sodium 53 milligrams, Sugar 14 grams
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