Best Lime Ice Cream Recipes

KEY LIME PIE ICE CREAM

Steps:

• Mix ingredients together and refrigerate until cold. Pour into ice cream maker and mix for 12 to 15 minutes. Transfer to another container and place plastic wrap on ice cream and cover container tightly with a lid. Place in freezer for several hours.
• When ready to serve, garnish with graham crackers.

KEY LIME ICE CREAM

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.

TRULY KEY LIME PIE ICE CREAM

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.

KEY LIME ICE CREAM

Steps:

• Bring the cream to a simmer in a medium saucepan; slowly beat the hot cream into the egg yolks in a medium mixing bowl.
• Pour the entire mixture back into the saucepan and place over low heat.
• 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 pan from heat and pour the hot custard through a strainer into a large, clean bowl.
• Let the custard 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 1 or 2 batches in an ice cream maker according to the manufacturer's directions.
• When finished, the ice cream will be soft but can be eaten; for firmer ice cream, transfer to a freezer-safe container and freeze several hours or overnight.
• *Margarita Ice Cream-add ¼ cup tequila and ¼ cup orange liqueur before freezing.

COCONUT MILK ICE CREAM WITH GINGER AND LIME

Steps:

• Finely grate ginger, then chop very finely. Set aside enough chopped ginger (including juices) to measure 1/3 cup.
• Whisk coconut milk, sugar, half and half, lime juice, lime peel, salt, and reserved 1/3 cup grated ginger in medium bowl until sugar dissolves. Transfer mixture to ice cream maker. Process according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, about 3 hours. (Can be prepared 3 days ahead.)
• Scoop ice cream into 6 stemmed glasses or bowls. Garnish with mango and lime.
• Available at Indian, Southeast Asian, and Latin American markets and many supermarkets.

LIME ICE CREAM

Steps:

• In a large saucepan, combine milk and sugar. Cook over medium heat until sugar is dissolved and mixture reaches 175°. Cool to room temperature. Stir in the lime juice and zest. Freeze in an ice cream freezer according to manufacturer's directions. , Transfer frozen lime mixture to a large bowl; allow to soften slightly. In a small bowl, beat whipping cream until stiff peaks form. Fold into softened lime mixture. Allow ice cream to firm up in your refrigerator freezer for 4 hours before serving.

COCONUT LIME ICE CREAM - AUTOMATIC ICE CREAM MAKER RECIPE

Steps:

• Whisk coconut milk, sugar, half-and-half, lime juice, lime zest, and salt together in a bowl until sugar dissolves. Transfer coconut mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches 'soft-serve' consistency.
• Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 3 hours or overnight.
• Scoop ice cream into stemmed glasses or bowls. Garnish with mango and and lime slices.

LEMON OR LIME ICE CREAM

Steps:

• In a food processor, pulse together zest of 3 lemons or limes with granulated sugar until smooth and brightly colored.
• In a small pot, simmer heavy cream, milk, citrus sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
• Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Remove from heat and allow custard to steep for 30 minutes.
• Stir in the juice and zest of the remaining lemon or lime. Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
• Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

NO-CHURN MANGO-COCONUT-LIME ICE CREAM

Steps:

• Whisk the mango pulp, condensed milk, lime zest and juice, confectioners' sugar and coconut extract in a large bowl until smooth; set aside.
• Scoop the solids off the top of the can of coconut cream into a separate large bowl. (Discard the liquid; if any liquid has risen to the top, pour it off before scooping out the solids.) Break the solid coconut cream into small chunks, then add the heavy cream and beat with a mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. (There may be a few small chunks of coconut cream.)
• Fold about half of the whipped cream into the mango mixture with a rubber spatula until combined, then fold in the remaining whipped cream until no white streaks remain.
• Spoon the mixture into a freezer-safe 9-by-5-inch loaf pan or 2-quart baking dish. Cover with plastic wrap and freeze until firm and scoopable, at least 6 hours or overnight. Let soften about 20 minutes at room temperature before scooping.

ICE CREAM SODA WITH LIME, MINT AND GINGER

Steps:

• Combine sugar, lime juice, chopped mint and ginger in heavy large saucepan. Stir over medium heat until sugar dissolves and syrup comes to simmer. Simmer syrup 2 minutes. Remove from heat and cool completely. Strain syrup into small bowl, pressing lightly on solids; discard solids. (Can be prepared 1 week ahead. Cover and refrigerate.)
• Pour 3 tablespoons syrup, then 3/4 cup sparkling water into each of 6 tall glasses. Stir to blend. Mix in additional syrup or sparkling water to taste. Top each with 1 scoop vanilla ice cream. Garnish sodas with lime slices and mint sprigs, if desired, and serve.

LEMON LIME ICE CREAM

Steps:

• In a nonreactive pan, combine the milk, 1/2 cup of the cream, the sugar, and the grated zest of 1 lemon and 1 lime. Heat the mixture, without letting it boil, just until the sugar is dissolved, about 8 to 10 minutes. Set the pan aside for 10 minutes.
• Whisk together the egg yolks, and slowly whisk in milk-and-cream mixture. Return to pan and cook over a low flame, stirring with a wooden spoon, until mixture thickens to a custardlike consistency, about 8 minutes. Do not let it get too hot or the eggs will curdle.
• Pour through a strainer into a large nonreactive bowl. Add the grated zest of the remaining lemon and 2 limes. Let stand for 10 minutes. Squeeze all the lemons and limes; add 3/4 cup of the combined juices and the remaining 3 cups cream. Chill, then pour into an ice-cream maker and freeze according to manufacturer's instructions.

ROAST PINEAPPLE WITH LIME-RUM SYRUP OVER COCONUT ICE CREAM

Steps:

• 1. Preheat oven to 400 degrees. Cut off and discard exterior of pineapple, as well as any remaining brown spots. Core fruit; discard core. Cut fruit into one-inch cubes. Place pineapple in a large mixing bowl.
• 2. Make Sichuan pepper syrup: Bring Sichuan pepper, ½ cup sugar, ½ cup water, lime juice and half of lime zest to a simmer in a small saucepan over medium heat, stirring to help sugar dissolve. Cook mixture until reduced a tiny bit, 1-2 minutes. Let mixture steep, off heat, 5-10 minutes.
• 3. Pour Sichuan pepper syrup over pineapple chunks, tossing gently to coat. Spread pineapple out in one layer on a parchment-paper-lined rimmed baking sheet. Pour any syrup remaining in bowl over pineapple. Roast pineapple in oven, shaking pan occasionally, 20 minutes. Transfer pineapple and any accumulated juices back to bowl. Set aside.
• 4. Meanwhile, make lime-rum syrup: Bring ½ cup cold water, remaining granulated sugar, Demerara sugar, remaining lime zest and vanilla seeds, to a boil in a small saucepan over low heat. Cook until sugar dissolves, 5 minutes. Remove from heat and set aside to cool to room temperature. Once cooled, stir in rum.
• 5. To serve, place a scoop or two of coconut ice cream or sorbet in a bowl, then top with roasted pineapple and a drizzle of boozy syrup.

LIME ICE CREAM TORTE TOPPED WITH BERRY SORBETS

Steps:

• For crust:
• Preheat oven to 375°F. Finely grind cookies, brown sugar, and salt in processor. Add hot butter and vanilla; blend until moist crumbs form. Add hot nuts; blend just until finely chopped. Press crust onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides to within 1/4 inch of top edge. Freeze crust 15 minutes. Bake until golden, about 15 minutes. Freeze 30 minutes.
• For filling:
• Stir lime juice, sugar, and lime peel in large bowl until sugar dissolves. Pour 1/3 cup lime syrup into small bowl; mix in cardamom. Cover; chill to use later. Mix ice cream into remaining lime syrup in large bowl. Spoon all but 2 1/2 cups ice cream into crust; smooth top. Freeze torte and remaining ice cream until firm, about 2 hours.
• Top torte with large scoops of ice cream, spacing apart and dipping ice cream scoop into hot water between scoops. Top with large scoops of sorbets, spacing apart. Using measuring spoons of various sizes dipped in hot water, scoop remaining sorbets place among larger scoops. Freeze 3 hours.
• For berries:
• Stir 1/3 cup water and sugar in medium saucepan over medium heat until sugar dissolves. Add frozen berries. Increase heat; boil until berries are soft and liquid is slightly reduced, about 8 minutes. Puree mixture in processor. Strain through sieve set over bowl, pressing on solids; discard solids. Cover; chill until cold. DO AHEAD: Can be made 1 day ahead. Cover torte; keep frozen. Keep lime syrup and berry sauce chilled.
• Run knife around pan sides to loosen crust. Release sides. Tuck some fresh berries into spaces between ice cream and sorbet. Toss remaining berries in berry sauce. Cut torte into wedges. Drizzle lime syrup over wedges. Spoon berry mixture alongside.

LIME ICE CREAM

Steps:

• Blend zest and 1/2 cup sugar in a food processor 30 seconds, then stir together with cream and milk in a heavy saucepan. Bring to a boil over moderate heat, stirring occasionally, and remove from heat. Steep, covered, 30 minutes.
• Bring remaining 1/2 cup sugar and 1/4 cup plus 2 tablespoons lime juice to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved, then boil, swirling pan occasionally, until syrup just begins to turn very pale golden. Remove from heat and whisk in steeped cream.
• Whisk yolks with salt in a large bowl and add cream mixture in a slow stream, whisking. Return to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard coats back of spoon and thermometer registers 170°F (do not let boil).
• Pour through a very fine sieve into a clean bowl and cool, stirring occasionally. Stir in remaining 1/4 cup lime juice and chill custard, covered, until cold, at least 3 hours.
• Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.

MANGO BRULEE WITH LIME AND ICE CREAM

Steps:

• Heat broiler to high with rack 6 inches from heat source. Scatter 1 Tbl sugar evenly over cut side of each mango half. Immediately broil on a foil-lined rimmed baking sheet until mangoes are softened and sugar is hardened and golden brown, 5 to 10 minutes. Serve warm with lime and a scoop of vanilla ice cream. Sugar didn't get crusty, but the flavor was outstanding when using very ripe mangoes.

JACK FRY'S KEY LIME PIE ICE CREAM

Steps:

• In a heavy saucepan, bring cream to a simmer. Place the egg yolks in a bowl.
• Slowly beat the hot cream into the egg yolks. Pour the mixture back into the pan, and place over low heat. Stir constantly with a wooden spoon until the custard thickens slightly, 8 to 10 minutes. Be careful not to let the mixture boil or eggs will scramble. Remove from heat.
• Pour 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.
• Stir the cold custard well, then freeze in your ice-cream freezer according to manufacturer's instructions.
• Fold the marshmallow cream and crumbled graham crackers into the ice cream when it is finished.

VANILLA ICE CREAM WITH KIWI AND BANANA IN LIME RUM SYRUP

Steps:

• In a small saucepan simmer water with sugar, rum, and zest 5 minutes. add kiwi and simmer 2 minutes. Cut banana into 1/4-inch slices and simmer in syrup 30 seconds. Transfer fruit with a slotted spoon to a bowl. Boil syrup until reduced to about 1/2 cup and stir in fruit.
• Serve fruit and syrup over ice cream.

BLUEBERRY, COCONUT & LIME ICE CREAM

Steps:

• Finely grate the zest from one of the limes and squeeze the juice from both. Put in a small pan with the sugar and heat gently, stirring to dissolve the sugar. Add the blueberries and simmer for 2 minutes, just until the skins start to split.
• Pour the blueberry mixture into a bowl and stir in the coconut cream. Leave to cool. Whip the cream in a large bowl until it just holds its shape, then gradually stir in the blueberry mixture. Put the bowl in the freezer for about 1 hour, until the mixture is set about 3cm in from the edges.
• Remove from the freezer and mix it all together using a whisk. When it's fairly smooth, return to the freezer for a further hour, then repeat the whisking one more time. Transfer the ice cream to a rigid container, cover and freeze until firm, or for up to a month. Before serving,move to the fridge for 30 minutes to soften it. Serve with extra blueberries scattered over.

LOW FAT KEY LIME ICE CREAM (NO CHURNING)

Steps:

• In large bowl, combine limeade with lime juice and stir well.
• Add sweetened condensed milk, and stir until smooth and uniform.
• Fold in cool whip until smooth, being careful not to stir to the point that the cool whip breaks down.
• Pour into individual bowls or one large freezer-safe container.
• Freeze four hours or until set.

KEY LIME OR LEMON ICE CREAM PIE

Steps:

• 1. Mix softened ice cream, concentrate, lime juice and zest until well combined. Fold in whipped topping. Pour into pie shell, garnish with lime peel. Freeze 4 hours before serving.