Prep Time: 10 minutes
Total Time: 10 minutes
- 1-1/2 cups heavy cream
- 6 large egg yolks
- 1 (15-ounce) can sweetened condensed milk
- 1/2 cup key lime juice (fresh from 8 to 10 medium limes or use bottled)
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 from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to 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 one or two batches in your ice cream machine according to the manufacturer's instructions.
When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.
Yield: about 1 quart; 8 servings.
Per serving: 373 calories; 25 g fat (14.4 g saturated fat; 60 percent calories from fat); 31.7 g carbohydrates; 239 mg cholesterol; 90 mg sodium; 7.3 g protein; 0 g fiber.
Daiquiri Ice Cream
Add 1/2 cup gold rum before freezing. Proceed with the recipe as directed.
Per serving: 405 calories; 25 g fat (14.4 g saturated fat; 56 percent calories from fat); 31.7 g carbohydrates; 239 mg cholesterol; 90 mg sodium; 7.3 g protein; 0 g fiber.
Recipe Source: The Ultimate Ice Cream Book by Bruce Weinstein (Wm Morrow)
Reprinted with permission.