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Lime Ice Cream

Recipe from Two Peas and Their Pod


  • 3 cups whole milk
  • 1 cup heavy cream
  • 8 egg yolks
  • 1 1/2 cups sugar
  • Zest of 6 limes
  • 6 tablespoons fresh lime juice depending on the tartness you prefer


  • 1. Combine egg yolks, sugar, and zest in a medium bowl and beat together until creamy.
  • 2. Heat the milk and cream in a saucepan at about medium-high heat, preferably by placing in a larger pot filled with water, as this prevents the milk mixture from boiling.
  • 3. Once the milk mixture is warm, temper the egg mixture by scooping small amounts of the milk and gradually adding to the eggs, stirring with each addition.
  • 4. After adding about 3 cups of the milk to the eggs, pour the tempered egg mixture into the saucepan with the remaining milk.
  • 5. Stir for about 5 minutes until thickened. The custard will visibly stick to the back of a wooden spoon.
  • 6. Cover and chill in refrigerator for at least 4 hours.
  • 7. Strain custard with a fine mesh strainer.
  • 8. Right before churning, add lime juice and stir.
  • 9. Freeze according to ice cream maker instructions.