Ingrédients pour Key Lime Ice Cream
- Heavy Cream
- 4 large egg yolks
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup fresh key lime juice (or bottled; regular lime juice may be substituted)
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Comment préparer Key Lime Ice Cream
- In a medium saucepan, heat 2 cups heavy cream over medium heat until it just begins to simmer.
- In a medium mixing bowl, whisk together 4 large egg yolks. Slowly drizzle in 1/2 cup of the hot cream, whisking constantly to temper the yolks.
- Pour the tempered yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a whisk or wooden spoon, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
- Remove from heat and immediately strain the custard through a fine-mesh sieve into a large bowl. This removes any lumps or cooked egg bits.
- Let the custard cool slightly to room temperature. Stir in 1 (14 ounce) can sweetened condensed milk and 1/2 cup fresh key lime juice (or bottled; regular lime juice can be substituted in a pinch).
- Cover and refrigerate the mixture for at least 4 hours, or preferably overnight, to allow the flavors to meld and fully chill.
- Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions.
- For a softer serve, enjoy immediately after churning. For firmer ice cream, transfer to a freezer-safe container and freeze for at least 2-3 hours or until solid.
- (Optional) **Margarita Key Lime Ice Cream:** Add 1/2 cup tequila and 1/2 cup orange liqueur to the chilled custard before churning for an adult twist!
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
937g
Fat
576g
Carbs
85g
