- 2 cups milk
- 1-1/4 cups sugar
- 1/3 cup lime juice
- 1-1/2 teaspoons grated lime peel
- 1 cup heavy whipping cream
- 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 peel. 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. Yield: 4 servings (about 1 quart).
Originally published as Lime Ice Cream in Taste of Home June/July 2005, p21
This recipe pairs well with a sweet white wine.
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