Best. Ice cream. Ever. A super refreshing summer treat!
Original recipe makes 1 quart
Ingredients
2 large eggs
1 1/4 cups white sugar
4 egg yolks
1 tablespoon lemon zest
2 1/4 cups half-and-half cream
3/4 cup lime juice
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PREP
5 mins
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COOK
10 mins
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READY IN
3 hrs 15 mins
Directions
- 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
Calories: 260 kcal
Carbohydrates: 36.6 g
Cholesterol: 180 mg
Fat: 11.3 g
Fiber: 0.2 g
Protein: 5 g
Sodium: 50 mg