Lime Ice Cream
A creamy and refreshing lime ice cream that balances sweetness with zesty citrus flavor!
Equipment
- Ice Cream Maker
- Mixing Bowls:
- Saucepan
- Fine Mesh Sieve
Ingredients
- 4 large egg yolks
- 3/4 cup granulated sugar divided
- 1 cup whole milk
- 2 cups heavy cream divided
- 2 tablespoons finely grated lime zest packed
- 1/8--1/4 teaspoon salt
- 1/2 cup freshly squeezed lime juice
Instructions
- Prepare the ice cream bowl according to the manufacturer's instructions, ensuring it is completely frozen.
- In a large bowl, whisk together egg yolks and 1/4 cup of sugar until pale and thickened.
- In a saucepan, combine remaining sugar, milk, 1/2 cup of heavy cream, lime zest, and 1/8 teaspoon salt. Heat until hot and steaming.
- Slowly pour the hot milk mixture over the yolks while whisking to temper the eggs. Return to the saucepan and cook, stirring, until thickened (170°F or 77°C).
- Strain the custard through a fine-mesh sieve into a bowl with the remaining heavy cream. Let cool for 30 minutes, then refrigerate for at least 8 hours or overnight.
- Before churning, mix in freshly squeezed lime juice. Pour mixture into the ice cream maker and churn according to manufacturer's instructions.
- For a firmer texture, transfer to a freezer-safe container and freeze for at least 4 hours.
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Notes
Store in an airtight container for up to two weeks. Let sit at room temperature for a few minutes before serving if too hard.