Key Lime Ice Cream Recipes

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TRULY KEY LIME PIE ICE CREAM

I searched everywhere for a recipe like this on the 'net. Lots of looking but no success, so here's one I came up with. My family loves this, and it's much more versatile than the 'real thing'(I'm making it into popsicles next)!

Provided by Celiac_family_mom

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 1h17m

Yield 24

Number Of Ingredients 10



Truly Key Lime Pie Ice Cream image

Steps:

  • In a saucepan over low heat, combine the evaporated milk, sweetened condensed milk, milk, and heavy cream. Cook until warm, whisking frequently. Once the mixture is hot to the touch, whisk in the gelatin mix and sugar, stirring constantly until sugar and gelatin are completely dissolved. Whisk in the egg yolks, and remove from the heat. Stir in the lime juice and lemon extract.
  • Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. This recipe takes a bit longer to set up than the usual ice cream.
  • Once the ice cream is thick, open the canister, and place large pieces of graham cracker evenly on each side. They will break into smaller pieces as the machine churns. Mix for about 5 more minutes. Transfer to a freezer container, seal, and freeze until solid. I like to use 1 gallon resealable freezer bags.

Nutrition Facts : Calories 174.2 calories, Carbohydrate 26.6 g, Cholesterol 37.9 mg, Fat 6.2 g, Fiber 0.1 g, Protein 4 g, SaturatedFat 3.6 g, Sodium 86.3 mg, Sugar 24 g

1 (12 fluid ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
2 cups milk
⅔ cup heavy cream
2 egg yolks, beaten
1 cup white sugar
1 cup lime juice
2 teaspoons lemon extract
1 (3 ounce) package lime flavored Jell-O® mix
6 whole graham crackers

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



Key Lime Ice Cream image

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

2 large eggs
1 ¼ cups white sugar
4 egg yolks
1 tablespoon lemon zest
2 ¼ cups half-and-half cream
¾ cup lime juice

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